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Nitric oxide exchange in nitrosylmyoglobin.

H J Andersen1, H S Johansen, C K Shek

  • 1Chemistry Department, Royal Veterinary and Agricultural University, Frederiksberg C, Denmark.

Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|October 1, 1990
PubMed
Summary

Nitric oxide exchange in nitrosylmyoglobin, the pigment in cured meats, occurs with a half-life of 2 hours at 40°C. This process is crucial for understanding nitrosylmyoglobin's antioxidant role in meat products.

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Area of Science:

  • Biochemistry
  • Food Chemistry
  • Chemical Kinetics

Background:

  • Nitrosylmyoglobin is the heme pigment responsible for the color of nitrite-cured meat.
  • Understanding the stability and reactivity of nitrosylmyoglobin is key to meat curing processes.

Purpose of the Study:

  • To investigate the kinetics of nitric oxide exchange in nitrosylmyoglobin.
  • To determine the factors influencing the rate of nitric oxide exchange.
  • To compare the exchange rate with the oxidation rate to understand its antioxidant function.

Main Methods:

  • Nitrogen-15 isotope labeling was used to study nitric oxide exchange in aqueous solutions.
  • Experiments were conducted under conditions mimicking meat curing (pH, ascorbate, and nitrite concentrations).

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  • Reaction rates were measured at varying temperatures and pH levels.

    • Main Results:

    • The half-life of nitric oxide exchange in nitrosylmyoglobin was found to be approximately 2 hours at 40°C.
    • The exchange rate is proportional to nitrosylmyoglobin, nitrite, and hydrogen ion concentrations under anaerobic, weakly acidic conditions.
    • The activation energy for exchange (47 kJ/mol) is significantly lower than for oxidation by oxygen (110 kJ/mol).

    Conclusions:

    • Nitrosylmyoglobin exhibits a distinct kinetic profile for nitric oxide exchange compared to its oxidation.
    • The lower activation barrier for exchange suggests a mechanism that contributes to its stability and antioxidant properties in cured meats.
    • These findings provide insights into the chemical mechanisms underlying the preservation of color and quality in cured meat products.