Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins

Effect of peroxyl radicals on the structure and gel properties of isolated rabbit meat myofibrillar proteins

Summary We investigated the effect of peroxyl radicals (ROO·), which are products of lipid peroxidation, on the structure and gel properties of myofibrillar proteins (MPs) isolated from rabbit meat. 2,2′‐Azobis(2‐amidinopropane) dihydrochloride (AAPH) was heated to stably derive ROO·. As the AAPH co...

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Veröffentlicht in:International journal of food science & technology 2018-12, Vol.53 (12), p.2687-2696
Hauptverfasser: Wang, Zhaoming, He, Zhifei, Gan, Xiao, Li, Hongjun
Format: Artikel
Sprache:eng
Schlagworte:
Absorption spectra
Carbonyl compounds
Carbonyls
Circular dichroism
Crosslinking
Dichroism
Electrophoresis
Fluorescence
Gel electrophoresis
Gel properties
Gelation
Hydrophobicity
Lipid peroxidation
Lipids
Meat
myofibrillar proteins
Oxidation
Peroxidation
Peroxyl radicals
Properties (attributes)
Protein folding
Protein interaction
Protein structure
Proteins
rabbit meat
Radicals
Sodium
Sodium dodecyl sulfate
Sodium lauryl sulfate
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Zusammenfassung:Summary We investigated the effect of peroxyl radicals (ROO·), which are products of lipid peroxidation, on the structure and gel properties of myofibrillar proteins (MPs) isolated from rabbit meat. 2,2′‐Azobis(2‐amidinopropane) dihydrochloride (AAPH) was heated to stably derive ROO·. As the AAPH concentration increased, the protein carbonyl compounds significantly accumulated (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.13878