Effect of oxidized linoleic acid on gelling behavior of myofibrillar protein and in vitro digestibility of heat-induced gel

  • LI Baoling ,
  • LI Ying ,
  • ZHU Zhenbao ,
  • HUANG Junrong ,
  • CAO Yungang
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  • (School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi'an 710021,China)

Received date: 2020-11-23

  Revised date: 2021-01-08

  Online published: 2021-11-04

Abstract

Oxidation-induced changes in physicochemical and gel properties of myofibrillar protein (MP) and in vitro digestibility of the heat-induced gel were investigated using a lipid-oxidation system (0.5-10.0 mmol/L linoleic acid and 3 750 U/mL of lipoxidase). Results showed that with the oxidized linoleic acid (OLA) concentration increased, total sulfhydryls, free amines, tryptophan fluorescence, absolute value of Zeta potential and the solubility of MP were decreased significantly (P<0.05), while protein crosslinking and aggregation were enhanced. Moreover, with the intensification of protein oxidation, the microstructure of MP gels became rougher and the cooking loss increased markedly (P<0.05) and the gel also became weaker and the digestibility of MP gel decreased significantly (P<0.05). The intensity ratios of tryptophan residues (I760/I1003) and tyrosine doublet (I850/I830) in Raman spectra indicated that oxidation weakened the hydrophobic interaction within the MP gels and the hydrogen bonds between MP molecules, respectively, which further explained the reduction of MP gel properties. Hence, although in many cases reactive oxygen species (ROS) could promote MP gelation, the OLA-initiated oxidation appears to be detrimental to MP gelation.

Cite this article

LI Baoling , LI Ying , ZHU Zhenbao , HUANG Junrong , CAO Yungang . Effect of oxidized linoleic acid on gelling behavior of myofibrillar protein and in vitro digestibility of heat-induced gel[J]. Food and Fermentation Industries, 2021 , 47(19) : 111 -119 . DOI: 10.13995/j.cnki.11-1802/ts.026253

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