Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles

Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze–Thaw Cycles

The effect of low voltage electrostatic field (LVEF, 2500 V, 0.2 mA) on oxidative denaturation of myofibrillar proteins (MPs) in repeatedly freeze–thaw (F-T, both 24 h) lamb was investigated in this study. F-T cycles intensified MP oxidative denaturation and structural destruction, with the influenc...

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Veröffentlicht in:Food and bioprocess technology 2023-09, Vol.16 (9), p.2070-2081
Hauptverfasser: Yang, Chuan, Wu, Guangyu, Li, Yingbiao, Zhang, Chunhui, Liu, Chengjiang, Li, Xia
Format: Artikel
Sprache:eng
Schlagworte:
Agriculture
Biotechnology
Ca2+-transporting ATPase
Calcium ions
Carbonyl compounds
Carbonyls
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Denaturation
Electric fields
Electrostatic properties
Food
Food Science
Freeze thaw cycles
Freeze-thawing
Freezing
Hydrophobicity
Low voltage
Meat products
Meat quality
Oxidation
Protein denaturation
Proteins
Voltage
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Zusammenfassung:The effect of low voltage electrostatic field (LVEF, 2500 V, 0.2 mA) on oxidative denaturation of myofibrillar proteins (MPs) in repeatedly freeze–thaw (F-T, both 24 h) lamb was investigated in this study. F-T cycles intensified MP oxidative denaturation and structural destruction, with the influences becoming more severe after 1, 3, and 5 F-T cycles. The samples of the LVEF-assisted F-T cycles (LFT) exhibited lower carbonyl/dityrosine content, “r” value, and surface hydrophobicity, higher sulfhydryl content, solubility, Ca 2+ -ATPase activity, α -helix content, and fluorescence intensity under the identical F-T cycles ( P  
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-023-03041-0