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Effects of hydroxyl radical induced oxidation on water holding capacity and protein structure of jumbo squid ( Dosidicus gigas ) mantle
Author(s) -
Zhu Wenhui,
Huan Haizhen,
Bu Ying,
Li Xuepeng,
Shiuan David,
Li Jianrong,
Sun Xiaotao
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14123
Subject(s) - myofibril , chemistry , hydroxyl radical , sodium , polyacrylamide , food science , biochemistry , radical , organic chemistry , polymer chemistry
Summary Protein oxidation is considered as an important issue in food preservation process. In the present study, the potential influence of protein oxidation on water holding capacity and protein structure of jumbo squid ( Dosidicus gigas ) mantle was investigated. After the hydroxyl radical oxidation, it was found that the carbonyl, surface hydrophobicity and dityrosine content of myofibrillar protein significantly increased ( P < 0.05), while the content of total sulphydryl decreased significantly ( P < 0.01). Meanwhile, the fluorescence intensity of squid was weakened, and the maximum absorption peak of fluorescence red shift as the H 2 O 2 concentration increased. The sodium dodecyl sulphate polyacrylamide gel electrophoresis ( SDS ‐ PAGE ) showed that not only the protein cross‐linking but also degradation could have occurred. The content of α‐helix decreased, the content of β‐sheet, β‐turn and the unordered structures increased after oxidation. In addition, oxidation resulted in a decrease in water holding capacity. Taken together, oxidation resulted in the damage of the myofibrillar structure, the increase in muscle loss rate and the decrease in water holding capacity.