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Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles

Qingquan Fu1, Rui Liu2, Haiou Wang1

  • 1Jiangsu Provincial Key Construction Laboratory of Special Biomass Waste Resource Utilization, School of Food Science , Nanjing Xiaozhuang University , Nanjing , Jiangsu 211171 , People's Republic of China.

Journal of Agricultural and Food Chemistry
|April 27, 2019
PubMed

Insights

Oxidation significantly alters beef myofibrillar protein isolates (MPIs), increasing structural changes and protein aggregation. This study details how hydrogen peroxide affects MPI biochemical properties and identifies susceptible protein sites.

Area of Science:

  • Food Science
  • Biochemistry
  • Protein Chemistry

Background:

  • Myofibrillar protein isolates (MPIs) are crucial in meat products.
  • Understanding protein oxidation is vital for meat quality and safety.
  • In vitro oxidation models help elucidate biochemical changes.

Purpose of the Study:

  • To investigate the in vitro effects of oxidation on beef MPI biochemical properties.
  • To determine the impact of varying hydrogen peroxide concentrations on MPI structure and function.
  • To identify specific protein sites and enzyme activities affected by oxidation.

Main Methods:

  • Beef MPIs were incubated with a hydroxyl-radical-generating system.
  • Hydrogen peroxide concentrations ranged from 0 to 20 mM.
  • Biochemical analyses included carbonyl content, surface hydrophobicity, particle diameter, and free sulfhydryl groups.
  • Proteomics was employed to identify oxidized protein sites and enzyme activities.

Main Results:

  • Oxidation significantly increased carbonyl content, surface hydrophobicity, and particle diameter of MPIs.
  • Free sulfhydryl group content decreased with increasing hydrogen peroxide levels.
  • Protein aggregation occurred due to cross-linking between proteins and amino acids.
  • Proteomics identified specific oxidation-prone sites on proteins and susceptible enzyme activities.

Conclusions:

  • In vitro oxidation drastically alters the biochemical and structural properties of beef MPIs.
  • Hydrogen peroxide concentration is a key factor in the extent of MPI oxidation and aggregation.
  • Oxidation affects specific amino acid residues and enzyme functions within MPIs, impacting protein integrity.
Keywords:
beeffunctionmyofibrillar protein isolatesoxidationstructure

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