Protein Fraction-Dependent Antioxidant Responses to Thermal Processing in Korean Native Black Goat Extracts: A...

Area of Science:

• Food Science
• Protein Chemistry
• Nutraceuticals

Background:

• Korean native black goat is a popular food source, often consumed as thermally processed extracts believed to have health benefits.
• The specific contribution of muscle protein fractions to the functional properties of these extracts is not well understood.
• Understanding protein behavior during thermal processing is crucial for optimizing the health-promoting characteristics of goat extracts.

Purpose of the Study:

• To investigate the impact of thermal processing on the antioxidant activity of myofibrillar and sarcoplasmic protein fractions from Korean native black goat muscle.
• To compare the antioxidant potential of different protein fractions under varying thermal conditions.
• To provide data for optimizing processing parameters for enhanced functional properties of goat meat extracts.

Main Methods:

• Extraction of myofibrillar and sarcoplasmic protein fractions from Korean native black goat muscle.
• Subjecting protein fractions to thermal processing at temperatures ranging from 60 °C to 121 °C.
• Assessing changes in extractable protein, α-amino group content, and antioxidant activities (DPPH radical scavenging, hydroxyl radical scavenging, iron-chelating ability, FRAP).

Main Results:

• Thermal processing increased α-amino group content, indicating enhanced protein degradation, particularly in myofibrillar proteins.
• Antioxidant activities, including radical scavenging and reducing power, significantly improved with increasing temperature.
• Myofibrillar protein fractions exhibited stronger antioxidant activities compared to sarcoplasmic protein fractions across tested conditions.

Conclusions:

• Thermal processing effectively enhances the antioxidant capacity of Korean native black goat muscle protein fractions in a temperature-dependent manner.
• Myofibrillar proteins are a key source of enhanced antioxidant activity following thermal treatment.
• These findings offer valuable insights for optimizing thermal processing techniques to maximize the health benefits of Korean native black goat extracts.