Food and Fermentation Industries >

2022 , Vol. 48 >Issue 10: 48 - 55

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028018

The mechanism of linoleic acid oxidation-induced changes in water retention of Dazu black goat myofibrillar protein

  • ZHONG Yujie ,
  • WU Xuan ,
  • JIANG Yi ,
  • TIAN Bing ,
  • YANG Jixia ,
  • CHEN Yingjuan ,
  • TAO Xiaoqi
Expand
  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Animal Disease Prevention and Control Center, Chongqing 401120, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

Received date: 2021-05-18

  Revised date: 2021-06-17

  Online published: 2022-06-10

Fold

Abstract

In this study, a linoleic acid oxidation system with different concentrations was established to explore the effect of linoleic acid oxidation on the water retention of myofibrillar protein (MP) in Dazu black goats. After 24 h of incubation at 4 ℃, the oxidative modification, charge and water retention about the effect of linoleic acid oxidation system on black goat MP were investigated using the Zeta potential value, amino acid content and secondary structure content and other indicators. The results showed that as the concentration of linoleic acid increased, MP oxidizes violently and the carbonyl content of MP increased from 0.44 nmol/mg to 2.09 nmol/mg, and the surface hydrophobicity of MP increased significantly (P <0.05) which reached a maximum with the linoleic acid concentration of 10 mmol/L and then decreased. Meanwhile, protein structure tends to be cross-linked and disordered, the α-helix showed a downward trend, while the irregular winding and β-turn had the opposite trend (P <0.05). The loss of protonatable amino acids causes the absolute value of Zeta potential to increase at the beginning and then decreased. When the concentration of linoleic acid was 5 mmol/L, the water retention of MP reached 8 g H2O/g protein and then dropped rapidly. In summary, as the concentration of linoleic acid increases, under the dual influence of structure and net negative charge, MP water retention tends to increase first and then decrease.

Key words： linoleic acid oxidation; Dazu black goat; myofibrillar protein; charge; water-holding

Cite this article

ZHONG Yujie , WU Xuan , JIANG Yi , TIAN Bing , YANG Jixia , CHEN Yingjuan , TAO Xiaoqi . The mechanism of linoleic acid oxidation-induced changes in water retention of Dazu black goat myofibrillar protein[J]. Food and Fermentation Industries, 2022 , 48(10) : 48 -55 . DOI: 10.13995/j.cnki.11-1802/ts.028018

References

[1] 刘广娟, 徐泽权, 邢世均, 等.磷酸盐对PSE猪肉食用品质和微观结构的影响 [J].中国农业科技导报, 2021, 23(3):114-121.
LIU G J, XU Z Q, XING S J, et al.Effect of phosphate on eating quality and microstructure of PSE pork [J].Journal of Agricultural Science and Technology, 2021, 23(3):114-121.
[2] BERTRAM H C, KRISTENSEN M, ØSTDAL H, et al.Does oxidation affect the water functionality of myofibrillar proteins? [J].Journal of Agricultural and Food Chemistry, 2007, 55(6):2 342-2 348.
[3] BAO Y L, BOEREN S, ERTBJERG P.Myofibrillar protein oxidation affects filament charges, aggregation and water-holding [J].Meat Science, 2018, 135:102-108.
[4] ZHANG D, LI H J, EMARA A M, et al.Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles [J].Food Chemistry, 2020, 315:126226.
[5] WANG Z M, HE Z F, EMARA A M, et al.Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat [J].Food Chemistry, 2019, 288:405-412.
[6] BAO Y L, ERTBJERG P.Effects of protein oxidation on the texture and water-holding of meat:A review [J].Critical Reviews in Food Science and Nutrition, 2018, 59(22):3 564-3 578.
[7] ZHANG W G, XIAO S, AHN D U.Protein oxidation:Basic principles and implications for meat quality [J].Critical Reviews in Food Science and Nutrition, 2013, 53(11):1 191-1 201.
[8] 王兆明, 贺稚非, 李洪军.脂质和蛋白质氧化对肉品品质影响及交互氧化机制研究进展 [J].食品科学, 2018, 39(11):295-301.
WANG Z M, HE Z F, LI H J.A review of the effect of lipid and protein oxidation on meat quality and their interrelationship [J].Food Science, 2018, 39(11):295-301.
[9] JIANG Y, LI D H, TU J C, et al.Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation:The role of protein unfolding and cross-linking [J].Food Chemistry, 2021, 344:128587.
[10] 杨玉玲, 周磊, 游远, 等.氧化对肌原纤维蛋白热诱导凝胶质构特性及保水性的影响 [J].中国农业科学, 2018, 51(18):3 570-3 581.
YANG Y L, ZHOU L, YOU Y, et al.The effects of oxidation on textural properties and water holding capacity of heat-induced myofibrillar protein gel [J].Scientia Agricultura Sinica, 2018, 51(18):3 570-3 581.
[11] WANG S P, WANG W J, WANG X R, et al.Physicochemical properties and eating quality of lamp meat of Dazu black goats [J].Animal Husbandry and Feed Science.2010, 2(S1):22-25.
[12] KIM H J, KIM H J, JANG A.Nutritional and antioxidative properties of black goat meat cuts [J].Asian-Australasian Journal of Animal Sciences, 2019, 32(9):1 423-1 429.
[13] AGHWAN Z A, ALIMON A R, GOH Y M, et al.Fatty acid profiles of supraspinatus, longissimus lumborum and semitendinosus muscles and serum in kacang goats supplemented with inorganic selenium and iodine [J].Asian-Australasian Journal of Animal Sciences, 2014, 27(4):543-550.
[14] OFFER G, TRINICK J.On the mechanism of water holding in meat:The swelling and shrinking of myofibrils[J].Meat Science, 1983, 8(4):245-281.
[15] PENG Z Y, ZHU M M, ZHANG J, et al.Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment [J].Food Chemistry, 2021, 343:128412.
[16] CAI L Y, NIAN L Y, ZHAO G H, et al.Effect of herring antifreeze protein combined with chitosan magnetic nanoparticles on quality attributes in red sea bream (Pagrosomus major) [J].Food and Bioprocess Technology, 2019, 12(3):409-421.
[17] LEVINE R L, WILLIAMS J A, STADTMAN E P, et al.Carbonyl assays for determination of oxidatively modified proteins [J].Methods in Enzymology, 1994, 233:346-357.
[18] 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 & Technology, 2018, 53(12):2 687-2 696.
[19] CHELH I, GATELLIER P, SANTÉ-LHOUTELLIER V.Technical note:A simplified procedure for myofibril hydrophobicity determination [J].Meat Science, 2006, 74(4):681-683.
[20] ZHOU F B, ZHAO M M, SU G W, et al.Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress [J].Food Hydrocolloids, 2014, 40:153-162.
[21] CAO Y G, XIONG Y L.Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein [J].Food Chemistry, 2015, 180:235-243.
[22] LIU Z L, XIONG Y L, CHEN J.Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle [J].Journal of Agricultural and Food Chemistry, 2010, 58(19):10 697-10 704.
[23] CEYLAN Z, UNAL SENGOR G F, SAĞDıÇ O, et al.A novel approach to extend microbiological stability of sea bass (Dicentrarchus labrax) fillets coated with electrospun chitosan nanofibers [J].LWT-Food Science and Technology, 2017, 79:367-375.
[24] 张海璐, 黄翔, 杨燃, 等.氧化对羊肉肌原纤维蛋白分子与理化特性的影响 [J].食品科学, 2020, 41(23):8-14.
ZHANG H L, HUANG X, YANG R, et al.Effect of oxidation on molecular and physicochemical properties of mutton myofibrillar protein [J].Food Science, 2020, 41(23):8-14.
[25] DAVIES K J A.Degradation of oxidized proteins by the 20S proteasome [J].Biochimie, 2001, 83(3-4):301-310.
[26] REQUENA J R, FU M X, AHMED M U, et al.Quantification of malondialdehyde and 4-hydroxynonenal adducts to lysine residues in native and oxidized human low-density lipoprotein [J].The Biochemical Journal, 1997, 322:317-325.
[27] CAO J X, ZHOU C Y, WANG Y, et al.The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle [J].Food Chemistry, 2018, 240:346-353.
[28] ZHANG D, LI H J, WANG Z F, et al.Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics [J].Food Chemistry, 2020, 332:127 396.
[29] STADTMAN E R, LEVINE R L.Free radical-mediated oxidation of free amino acids and amino acid residues in proteins [J].Amino Acids, 2003, 25(3-4):207-218.
[30] UTRERA M, ESTéVEZ M.Oxidation of myofibrillar proteins and impaired functionality:Underlying mechanisms of the carbonylation pathway [J].Journal of Agricultural and Food Chemistry, 2012, 60(32):8 002-8 011.
[31] ZHOU F B, ZHAO M M, CUI C, et al.Influence of linoleic acid-induced oxidative modifications on physicochemical changes and in vitro digestibility of porcine myofibrillar proteins [J].LWT - Food Science and Technology, 2015, 61(2):414-421.
[32] SUN W Z, ZHOU F B, SUN D W, et al.Effect of oxidation on the emulsifying properties of myofibrillar proteins [J].Food and Bioprocess Technology, 2013, 6(7):1 703-1 712.
[33] ZHANG Z Y, YANG Y L, ZHOU P, et al.Effects of high pressure modification on conformation and gelation properties of myofibrillar protein [J].Food Chemistry, 2017, 217:678-686.
[34] BAO Z J, WU J P, CHENG Y, et al.Effects of lipid peroxide on the structure and gel properties of ovalbumin [J].Process Biochemistry, 2017, 57:124-130.
[35] GAN X, LI H J, WANG Z M, et al.Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing? [J].Meat Science, 2019, 150:14-22.
[36] WANG Z M, HE Z F, GAN X, et al.The effects of lipid oxidation product acrolein on the structure and gel properties of rabbit meat myofibrillar proteins [J].Food Biophysics, 2018, 13(4):374-386.
[37] PAVIANI V, GALDINO G, DOS PRAZERES J, et al.Ditryptophan cross-links as novel products of protein oxidation [J].Journal of the Brazilian Chemical Society, 2018, 29(5):925-933.
[38] SEGAT A, MISRA N N, FABBRO A, et al.Effects of ozone processing on chemical, structural and functional properties of whey protein isolate [J].Food Research International, 2014, 66:365-372.
[39] ZENG Z, LI C, ERTBJERG P.Relationship between proteolysis and water-holding of myofibrils [J].Meat Science, 2017, 131:48-55.
[40] ESTÉVEZ M, VENTANAS S, HEINONEN M, et al.Protein carbonylation and water-holding capacity of pork subjected to frozen storage:Effect of muscle type, premincing, and packaging [J].Journal of Agricultural and Food Chemistry, 2011, 59(10):5 435-5 443.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.