Myoglobin oxidation in a model system as affected by nonheme iron and iron chelating agents.
A model system was used to study the effect of nonheme iron on myoglobin oxidation at pH 5.6 and pH 7.2 at 23 degrees C. The addition of ferrous iron significantly (p < 0.05) increased the rate of myoglobin oxidation in the absence of lipid, demonstrating that iron promoted myoglobin oxidation independent of the effect of lipid oxidation. The addition of the type II, iron chelating antioxidants sodium tripolyphosphate (at pH 7.2) or milk mineral (at pH 5.6) negated the effect of added iron, slowing oxidation of myoglobin. A clear concentration dependence was seen for iron-stimulated myoglobin oxidation, based on both spectral and visual evidence. Further investigation is needed to determine the possible role for nonheme ferrous iron on myoglobin oxidation in vivo or in meat.
Allen
Karin E
KE
Department of Nutrition and Food Sciences, Utah State University, 8700 Old Main Hill, Logan, Utah 84322, USA. karin.allen@usu.edu
Cornforth
Daren P
DP
D005296:Ferrous Compounds / Q000494:pharmacology*; D006863:Hydrogen-Ion Concentration; D007502:Iron Chelating Agents / Q000494:pharmacology*; D009211:Myoglobin / Q000737:chemistry*; D010084:Oxidation-Reduction; D011122:Polyphosphates / Q000494:pharmacology
D005296:Ferrous Compounds; D007502:Iron Chelating Agents; D009211:Myoglobin; D011122:Polyphosphates; C005692:triphosphoric acid