The effect of peroxyl radicals on the physicochemical properties and structure of rabbit meat myofibril protein
CHEN Xiaosi1, HE Zhifei1,2, WANG Zefu1, LI Hongjun1,2*
1(College of Food Science, Southwest University, Chongqing 400716, China) 2(Chongqing Engineering Research Center of Regional Food, Chongqing 400716, China)
Abstract: In order to study the effect of lipid oxidation on protein oxidation, the primary lipid metabolite peroxyl radicals produced by 2,2'-azobis (2-amidinopropane) dihydrochloride (AAPH) was used to treat rabbit myofibrillar protein (MP). The results showed that with the increase of AAPH concentration, the carbonyl content, surface hydrophobicity, brightness and yellowness of rabbit meat MP increased significantly (P<0.05). However, the total sulfhydryl group, free ammonia, solubility, endogenous fluorescence intensity and the absolute value of Zeta potential of rabbit meat MP showed a significant decreasing trend (P<0.05). Moreover, the results of Raman spectroscopy showed that the α-helix content of MP decreased and the content of irregular coils increased, which further confirmed that the protein secondary structure had changed. Besides, sodium dodecyl sulfate-polyacrylamide gelelectrophoresis (SDS-PAGE)results showed that the pyrolysis products of AAPH could cause cross-linking and aggregation of MP, forming aggregates with larger molecular weight. As a result, peroxyl radicals can affect the physicochemical properties of MP by promoting the oxidation of rabbit meat myofibril protein, which provides a theoretical basis for controlling the oxidation of protein during the processing of rabbit meat by regulating lipid oxidation.
陈晓思,贺稚非,王泽富,等. 过氧自由基对兔肉肌原纤维蛋白理化性质及结构的影响[J]. 食品与发酵工业, 2021, 47(8): 54-61.
CHEN Xiaosi,HE Zhifei,WANG Zefu,et al. The effect of peroxyl radicals on the physicochemical properties and structure of rabbit meat myofibril protein[J]. Food and Fermentation Industries, 2021, 47(8): 54-61.
ZOTTE A D, SZENDROE Z.The role of rabbit meat as functional food[J].Meat Science, 2011, 88(3):319-331.
[2]
FAOSTAT.Livestock primary:The production quantity of rabbit meat and in China the world[EB/OL].[2020-09-30].http://www.fao.org/faostat/en/#data/QL.
[3]
WANG Z M, HE Z F, GAN X, et al.Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage[J].Meat Science, 2018, 146:131-139.
[4]
LAN Y, SHANG Y B, SONG Y, et al.Changes in the quality of superchilled rabbit meat stored at different temperatures[J].Meat Science, 2016, 117:173-181.
[5]
JIA N, WANG L T, SHAO J H, et al.Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification[J].Meat Science, 2017, 127:45-50.
[6]
ZAREIAN M, TYBUSSEK T, SILCOCK P, et al.Interrelationship among myoglobin forms, lipid oxidation and protein carbonyls in minced pork packaged under modified atmosphere[J].Food Packaging and Shelf Life, 2019, 20:1-8.
[7]
WONGWICHIAN C, KLOMKLAO S, PANPIPAT W, et al.Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage[J].Food Chemistry, 2015, 174:279-285.
[8]
SADEGHINEJAD N, SARTESHNIZI R A, GAVLIGHI H A, et al.Pistachio green hull extract as a natural antioxidant in beef patties:Effect on lipid and protein oxidation, color deterioration, and microbial stability during chilled storage[J].LWT-Food Science and Technology, 2019, 102:393-402.
[9]
MARIOTTI M, LEINISCH F, LEEMING D J, et al.Mass-spectrometry-based identification of cross-links in proteins exposed to photo-oxidation and peroxyl radicals using O-18 labeling and optimized tandem mass spectrometry fragmentation[J].Journal of Proteome Research, 2018, 17(6):2 017-2 027.
[10]
李学鹏, 刘慈坤, 王金厢, 等.烷过氧自由基氧化对草鱼肌原纤维蛋白热聚集行为的影响[J].食品科学, 2020, 41(17):9-16.LI X P, LIU C K, WANG J X, et al.Effect of alkylperoxyl radical oxidation on heat-induced aggregation behavior of myofibrillar protein from grass carp (Ctenopharyngodon idellus)[J].Food Science, 2020, 41(17):9-16.
[11]
尤翔宇, 黄慧敏, 吴晓娟, 等.过氧自由基氧化对米糠蛋白结构和功能性质的影响[J].食品科学, 2019, 40(4):34-41.YOU X Y, HUANG H M, WU X J, et al.Effects of oxidative modification by peroxyl radicals on the structural and functional properties of rice bran protein[J].Food Science, 2019, 40(4):34-41.
[12]
ZHOU F B, ZHAO M M, ZHAO H F, et al.Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals[J].Meat Science, 2014, 96(4):1 432-1 439.
[13]
FUENTES-LEMUS E, SILVA E, BARRIAS P, et al.Aggregation of α- and β- caseins induced by peroxyl radicals involves secondary reactions of carbonyl compounds as well as dityrosine and ditryptophan formation[J].Free Radical Biology and Medicine, 2018, 124:176-188.
[14]
邱天福. 烷过氧自由基氧化修饰对大豆蛋白结构和性质的影响[D].武汉:华中农业大学, 2013.QIU T F.Effects of alkylperoxyl radical oxidation-modification on structure and properties of soy protein[D].Wuhan:Huazhong Agricultural University, 2013.
[15]
PARK D, XIONG Y L, ALDERTON A L.Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein[J].Food Chemistry, 2007, 101(3):1 239-1 246.
[16]
CHEN Y T, XU A Q, YANG R, et al.Myofibrillar protein structure and gel properties of trichiurus haumela surimi subjected to high pressure or high pressure synergistic heat[J].Food and Bioprocess Technology, 2020, 13(4):589-598.
[17]
GAN X, LI H, WANG Z, et al.Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing[J].Meat Science, 2019, 150:14-22.
[18]
LYU Y Q, CHEN L, WU H Z, et al.(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress[J].Food Chemistry, 2019, 285:139-146.
[19]
SHEN H, ZHAO M M, SUN W Z.Effect of pH on the interaction of porcine myofibrillar proteins with pyrazine compounds[J].Food Chemistry, 2019, 287:93-99.
[20]
JIA N, ZHANG F X, LIU Q, et al.The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation[J].Food Chemistry, 2019, 301:1-9.
[21]
WANG Z F, HE Z F, ZHANG D, et al.Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures[J].Meat Science, 2020, 162:1-8.
[22]
WANG Z M, HE Z F, GAN X, et al.Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins[J].International Journal of Food Science and Technology, 2018, 53(12):2 687-2 696.
[23]
ZHOU X X,CHEN H, LYU F, et al.Physicochemical properties and microstructure of fish myofibrillar protein-lipid composite gels:Effects of fat type and concentration[J].Food Hydrocolloids, 2019, 90:433-442.
[24]
NYAISABA B M, HATAB S, LIU X X, et al.Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system[J].Food Chemistry, 2019, 297:1-8.
[25]
YANG J Y, XIONG Y L.Comparative time-course of lipid and myofibrillar protein oxidation in different biphasic systems under hydroxyl radical stress[J].Food Chemistry, 2018, 243:231-238.
[26]
CHENG W Q, ZHENG X Y, YANG M.Hydrogen peroxide induced protein oxidation during storage and lyophilization process[J].Journal of Pharmaceutical Sciences, 2016, 105(6):1 837-1 842.
[27]
ZHOU L Y, ZHANG Y, ZHAO C B, et al.Structural and functional properties of rice bran protein oxidized by peroxyl radicals[J].International Journal of Food Properties, 2017, 20(s2):1 456-1 467.
[28]
SHEN H, HUANG M Q, ZHAO M M, et al.Interactions of selected ketone flavours with porcine myofibrillar proteins:The role of molecular structure of flavour compounds[J].Food Chemistry, 2019, 298:1-7.
2021, Vol. 47 
