Effects of ferulic acid on the oxidation stability and nitrozation of myofibrillar proteins under oxidative stress

Effects of ferulic acid on the oxidation stability and nitrozation of myofibrillar proteins under oxidative stress

•Oxidized myofibrillar protein was treated with different levels of ferulic acid (FA).•FA reduced carbonyl, dityrosine, sulfhydryl and free amine contents dose-dependently.•FA promoted oxidation-induced loss of surface hydrophobicity and α-helix content.•FA reduced sodium nitrite and formation of 3-...

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Veröffentlicht in:Food chemistry advances 2022-10, Vol.1, p.100016, Article 100016
Hauptverfasser: Gu, Ruxia, Li, Feng, Li, Dapeng, Ge, Fengqin, Xu, Longhua, Wang, Yongli
Format: Artikel
Sprache:eng
Schlagworte:
Ferulic acid
Myofibrillar protein
N-nitrosamine
Oxidation
Protein nirozation
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Zusammenfassung:•Oxidized myofibrillar protein was treated with different levels of ferulic acid (FA).•FA reduced carbonyl, dityrosine, sulfhydryl and free amine contents dose-dependently.•FA promoted oxidation-induced loss of surface hydrophobicity and α-helix content.•FA reduced sodium nitrite and formation of 3-nitrotyrosine and N-nitrosodimethylamine.•Protein oxidation variables positively correlated with nitrozation indexes. This study investigated the effects of ferulic acid (FA) on the oxidative stability and nitrozation of porcine myofibrillar proteins (MPs) under oxidative stress. The addition of FA significantly (P 
ISSN:2772-753X
2772-753X
DOI:10.1016/j.focha.2022.100016