Food and Fermentation Industries >

2022 , Vol. 48 >Issue 14: 145 - 152

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028625

Oxidative protection effect of garlic powder on yak myofibrillar protein in vitro

  • LI Jinjin ,
  • TANG Shanhu ,
  • LI Sining ,
  • LI Qiongshuai ,
  • MO Ran
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  • (College of Food Science and Technology, Southwest Minzu University, Chengdu 610041, China)

Received date: 2021-07-16

  Revised date: 2021-08-16

  Online published: 2022-08-19

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Abstract

The objective of this study was to explore the active ingredients in garlic powder that scavenge DPPH free radicals and its protective effect in different concentrations on yak myofibril protein in the Fenton system. The active ingredients of garlic powder were determined by HPLC-DPPH method, and the physical and chemical properties such as carbonyl, sulfhydryl and dimer tyrosine fluorescence value of yak meat myofibril protein were evaluated. The results showed that there were 8 active ingredients that could scavenge DPPH free radicals, in which three ingredients were allicin (93.5 μg/g), diallyl disulfide (429.5 μg/g) and diallyl trisulfide (10 687.5 μg/g). In the oxidation treatment group, the carbonyl content, dimer tyrosine fluorescence value and surface hydrophobicity of the garlic powder group were significantly lower (P<0.05), and the sulfhydryl content and endogenous tryptophan fluorescence value were significantly higher than those without added garlic powder (P<0.05). The carbonyl content, dimer tyrosine fluorescence value and surface hydrophobicity of yak meat myofibril protein in the treatment with 0.5% garlic powder were lower, and the sulfhydryl content and protein solubility were higher. The results suggested that the garlic powder had a protective effect on yak meat myofibril protein in the Fenton system, and the addition of 0.5% garlic powder showed a stronger protective effect on myofibril protein.

Key words： high performance liquid chromatography; Fenton system; myofibrillar protein; garlic powder; protective effects

Cite this article

LI Jinjin , TANG Shanhu , LI Sining , LI Qiongshuai , MO Ran . Oxidative protection effect of garlic powder on yak myofibrillar protein in vitro[J]. Food and Fermentation Industries, 2022 , 48(14) : 145 -152 . DOI: 10.13995/j.cnki.11-1802/ts.028625

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