Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein
•Effect of oxidation on thermal gel formation process of myofibrillar protein was explored.•Degree of protein oxidation had a significant effect on thermal gelation formation.•Oxidation reduces G’ during thermal gel formation process of myofibrillar protein.•Oxidation affected water holding capacity...
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| Veröffentlicht in: | Food chemistry 2022-08, Vol.384, p.132368-132368, Article 132368 |
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| container_title | Food chemistry |
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| creator | Xia, Tianlan Xu, Yujuan Zhang, Yulong Xu, Lina Kong, Yawen Song, Shangxin Huang, Mingyuan Bai, Yun Luan, Yi Han, Minyi Zhou, Guanghong Xu, Xinglian |
| description | •Effect of oxidation on thermal gel formation process of myofibrillar protein was explored.•Degree of protein oxidation had a significant effect on thermal gelation formation.•Oxidation reduces G’ during thermal gel formation process of myofibrillar protein.•Oxidation affected water holding capacity by changing immobile and free water amounts.
In this study, the effect of protein oxidation on the thermal gelation of chicken breast myofibrillar proteins (MPs) was investigated. MP samples treated with different degrees of oxidation were heated (1.5 °C/min) to different end-point temperatures to simulate the thermal gelation process. The results showed that the water-holding capacity (WHC) significantly decreased with increasing temperature, and higher oxidation degree resulted in worse WHC of heat-induced gel. Compared with high degrees of oxidation, low degrees of MP oxidation reduced the migration of immobile water, inhibited its release as free water, enhanced WHC and favored the formation of β-sheet and β-turn structures. Therefore, low oxidation promoted the formation of β-sheet and β-turn structures to form a better gel microstructure with less formation of free water on the thermal gelation and therefore increased the WHC. High oxidation was just the opposite, and high temperature aggravated this negative effect. |
| doi_str_mv | 10.1016/j.foodchem.2022.132368 |
| format | Article |
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In this study, the effect of protein oxidation on the thermal gelation of chicken breast myofibrillar proteins (MPs) was investigated. MP samples treated with different degrees of oxidation were heated (1.5 °C/min) to different end-point temperatures to simulate the thermal gelation process. The results showed that the water-holding capacity (WHC) significantly decreased with increasing temperature, and higher oxidation degree resulted in worse WHC of heat-induced gel. Compared with high degrees of oxidation, low degrees of MP oxidation reduced the migration of immobile water, inhibited its release as free water, enhanced WHC and favored the formation of β-sheet and β-turn structures. Therefore, low oxidation promoted the formation of β-sheet and β-turn structures to form a better gel microstructure with less formation of free water on the thermal gelation and therefore increased the WHC. High oxidation was just the opposite, and high temperature aggravated this negative effect.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2022.132368</identifier><identifier>PMID: 35196593</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Animals ; Chickens - metabolism ; Gels - chemistry ; Muscle Proteins - chemistry ; Myofibrillar proteins ; Myofibrils - chemistry ; Oxidation ; Oxidation-Reduction ; Thermal gel formation ; Water - chemistry ; Water-holding capacity</subject><ispartof>Food chemistry, 2022-08, Vol.384, p.132368-132368, Article 132368</ispartof><rights>2022 Elsevier Ltd</rights><rights>Copyright © 2022 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-6e97d979a1d1388978a206b49fca23f694291f50b80e489d39313b9c5eb0c5fb3</citedby><cites>FETCH-LOGICAL-c368t-6e97d979a1d1388978a206b49fca23f694291f50b80e489d39313b9c5eb0c5fb3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814622003302$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65534</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35196593$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Xia, Tianlan</creatorcontrib><creatorcontrib>Xu, Yujuan</creatorcontrib><creatorcontrib>Zhang, Yulong</creatorcontrib><creatorcontrib>Xu, Lina</creatorcontrib><creatorcontrib>Kong, Yawen</creatorcontrib><creatorcontrib>Song, Shangxin</creatorcontrib><creatorcontrib>Huang, Mingyuan</creatorcontrib><creatorcontrib>Bai, Yun</creatorcontrib><creatorcontrib>Luan, Yi</creatorcontrib><creatorcontrib>Han, Minyi</creatorcontrib><creatorcontrib>Zhou, Guanghong</creatorcontrib><creatorcontrib>Xu, Xinglian</creatorcontrib><title>Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Effect of oxidation on thermal gel formation process of myofibrillar protein was explored.•Degree of protein oxidation had a significant effect on thermal gelation formation.•Oxidation reduces G’ during thermal gel formation process of myofibrillar protein.•Oxidation affected water holding capacity by changing immobile and free water amounts.
In this study, the effect of protein oxidation on the thermal gelation of chicken breast myofibrillar proteins (MPs) was investigated. MP samples treated with different degrees of oxidation were heated (1.5 °C/min) to different end-point temperatures to simulate the thermal gelation process. The results showed that the water-holding capacity (WHC) significantly decreased with increasing temperature, and higher oxidation degree resulted in worse WHC of heat-induced gel. Compared with high degrees of oxidation, low degrees of MP oxidation reduced the migration of immobile water, inhibited its release as free water, enhanced WHC and favored the formation of β-sheet and β-turn structures. Therefore, low oxidation promoted the formation of β-sheet and β-turn structures to form a better gel microstructure with less formation of free water on the thermal gelation and therefore increased the WHC. High oxidation was just the opposite, and high temperature aggravated this negative effect.</description><subject>Animals</subject><subject>Chickens - metabolism</subject><subject>Gels - chemistry</subject><subject>Muscle Proteins - chemistry</subject><subject>Myofibrillar proteins</subject><subject>Myofibrils - chemistry</subject><subject>Oxidation</subject><subject>Oxidation-Reduction</subject><subject>Thermal gel formation</subject><subject>Water - chemistry</subject><subject>Water-holding capacity</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkMtOwzAQRS0EoqXwC1WWbFL8SBx7B6rKQ6rEBpbIcpwxdUniYqeI_j2uWtgij2RZc-_c8UFoSvCMYMJv1jPrfWNW0M0opnRGGGVcnKAxERXLK1zRUzTGDItckIKP0EWMa4wxxUScoxErieSlZGP0trAWzJB5m_lv1-jB-T5LNawg2wRvIMZ9Lz1Dp9vsHdqjxGZm5cwH9FkdQMch63beujq4ttVhbx3A9ZfozOo2wtXxnqDX-8XL_DFfPj88ze-WuUlLDzkHWTWykpo0hAkhK6Ep5nUhrdGUWS4LKoktcS0wFEI2TDLCamlKqLEpbc0m6PowN-V-biEOqnPRQFqlB7-NinJGBU6nSFJ-kJrgYwxg1Sa4ToedIljt0aq1-kWr9mjVAW0yTo8Z27qD5s_2yzIJbg8CSD_9chBUNA56A40LCbFqvPsv4wffx432</recordid><startdate>20220801</startdate><enddate>20220801</enddate><creator>Xia, Tianlan</creator><creator>Xu, Yujuan</creator><creator>Zhang, Yulong</creator><creator>Xu, Lina</creator><creator>Kong, Yawen</creator><creator>Song, Shangxin</creator><creator>Huang, Mingyuan</creator><creator>Bai, Yun</creator><creator>Luan, Yi</creator><creator>Han, Minyi</creator><creator>Zhou, Guanghong</creator><creator>Xu, Xinglian</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20220801</creationdate><title>Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein</title><author>Xia, Tianlan ; Xu, Yujuan ; Zhang, Yulong ; Xu, Lina ; Kong, Yawen ; Song, Shangxin ; Huang, Mingyuan ; Bai, Yun ; Luan, Yi ; Han, Minyi ; Zhou, Guanghong ; Xu, Xinglian</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-6e97d979a1d1388978a206b49fca23f694291f50b80e489d39313b9c5eb0c5fb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Animals</topic><topic>Chickens - metabolism</topic><topic>Gels - chemistry</topic><topic>Muscle Proteins - chemistry</topic><topic>Myofibrillar proteins</topic><topic>Myofibrils - chemistry</topic><topic>Oxidation</topic><topic>Oxidation-Reduction</topic><topic>Thermal gel formation</topic><topic>Water - chemistry</topic><topic>Water-holding capacity</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Xia, Tianlan</creatorcontrib><creatorcontrib>Xu, Yujuan</creatorcontrib><creatorcontrib>Zhang, Yulong</creatorcontrib><creatorcontrib>Xu, Lina</creatorcontrib><creatorcontrib>Kong, Yawen</creatorcontrib><creatorcontrib>Song, Shangxin</creatorcontrib><creatorcontrib>Huang, Mingyuan</creatorcontrib><creatorcontrib>Bai, Yun</creatorcontrib><creatorcontrib>Luan, Yi</creatorcontrib><creatorcontrib>Han, Minyi</creatorcontrib><creatorcontrib>Zhou, Guanghong</creatorcontrib><creatorcontrib>Xu, Xinglian</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Xia, Tianlan</au><au>Xu, Yujuan</au><au>Zhang, Yulong</au><au>Xu, Lina</au><au>Kong, Yawen</au><au>Song, Shangxin</au><au>Huang, Mingyuan</au><au>Bai, Yun</au><au>Luan, Yi</au><au>Han, Minyi</au><au>Zhou, Guanghong</au><au>Xu, Xinglian</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2022-08-01</date><risdate>2022</risdate><volume>384</volume><spage>132368</spage><epage>132368</epage><pages>132368-132368</pages><artnum>132368</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>•Effect of oxidation on thermal gel formation process of myofibrillar protein was explored.•Degree of protein oxidation had a significant effect on thermal gelation formation.•Oxidation reduces G’ during thermal gel formation process of myofibrillar protein.•Oxidation affected water holding capacity by changing immobile and free water amounts.
In this study, the effect of protein oxidation on the thermal gelation of chicken breast myofibrillar proteins (MPs) was investigated. MP samples treated with different degrees of oxidation were heated (1.5 °C/min) to different end-point temperatures to simulate the thermal gelation process. The results showed that the water-holding capacity (WHC) significantly decreased with increasing temperature, and higher oxidation degree resulted in worse WHC of heat-induced gel. Compared with high degrees of oxidation, low degrees of MP oxidation reduced the migration of immobile water, inhibited its release as free water, enhanced WHC and favored the formation of β-sheet and β-turn structures. Therefore, low oxidation promoted the formation of β-sheet and β-turn structures to form a better gel microstructure with less formation of free water on the thermal gelation and therefore increased the WHC. High oxidation was just the opposite, and high temperature aggravated this negative effect.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>35196593</pmid><doi>10.1016/j.foodchem.2022.132368</doi><tpages>1</tpages></addata></record> |
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| subjects | Animals Chickens - metabolism Gels - chemistry Muscle Proteins - chemistry Myofibrillar proteins Myofibrils - chemistry Oxidation Oxidation-Reduction Thermal gel formation Water - chemistry Water-holding capacity |
| title | Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein |
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