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Effect of hydroxyl radicals on biochemical and functional characteristics of myofibrillar protein from large yellow croaker ( Pseudosciaena crocea )
Author(s) -
Li Xuepeng,
Liu Cikun,
Wang Jinxiang,
Zhou Kai,
Yi Shumin,
Zhu Wenhui,
Xu Yongxia,
Lin Hong,
Li Jianrong
Publication year - 2020
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/jfbc.13084
Subject(s) - chemistry , radical , oxidative phosphorylation , tryptophan , lysine , myofibril , ammonia , hydroxyl radical , amino acid , lipid oxidation , organic chemistry , biochemistry , antioxidant
The oxidative modification effect of hydroxyl radicals generated by an H 2 O 2 oxidative solution on the biochemical and functional characteristics of myofibrillar protein (MP) from large yellow croaker ( Pseudosciaena crocea ) was investigated. The results showed that MP of large yellow croakers was vulnerable to hydroxyl radicals. Incubation of MP with increased concentration of H 2 O 2 led to the gradual formation of carbonyl derivatives, disulphide bonds and dityrosine, and loss of available lysine, sulphydryl, and free ammonia. Surface hydrophobicity increased, while tryptophan residues decreased, indicating a conformational transition of MP. SDS–PAGE demonstrated that both disulphide and nondisulphide bonds were involved in MP aggregation. The MP functionalities were also affected by hydroxyl radicals, including reduced solubility, gelling, and emulsifying properties. Mild oxidation (0.1 mM H 2 O 2 ) slightly improved MP gel strength and water‐holding capacity, while excessive oxidation caused a reduction in gel properties. The results suggested that the MP oxidation should be controlled. Practical applications Protein oxidation mediated by hydroxyl radicals is one of the most crucial reasons affecting the quality of large yellow croaker during processing and storage. Additionally, it is well known that the quality of protein in fish systems directly determines the quality stability and nutritional value of the fish products. Hence, the study explored how the hydroxyl radicals influenced the physicochemical and functional properties of fish MP. The changes in amino acid residues (carbonyl, available lysine, sulphydryl, free ammonia, tryptophan residues, etc.) of MP and its gelling and emulsifying properties after oxidation not only benefit the awareness of quality deterioration and quality control of large yellow croaker, but also provide a basis for the understanding of protein oxidation on the nutritional value of aquatic products and human health.