The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein.
Oxidation is a major cause of protein quality deterioration during the storage and processing of food. This study investigated the effects of clove extract (CE) on structural and rheological changes in porcine longissimus myofibrillar proteins (MP) and the effects of oxidizing radicals produced by a Fenton reaction system (FRS). Increased oxidation time was accompanied by increased carbonyl content, reduced Ca-ATPase activity, decreased enthalpy of denaturation, decreased thermal transition temperatures (P<0.05), and increased protein susceptibility to thermal aggregation. The addition of CE significantly inhibited carbonyl formation (P<0.05), enhanced solubility and thermal stability, and improved the gel formation ability (storage modulus, loss modulus) of MP. The protective effect of CE on protein denaturation was demonstrated by its efficacy in maintaining Ca-ATPase activity and decreasing the degree of protein aggregation. Overall, the hydroxyl radical-induced loss of the structural and functional properties of MP was significantly reduced by the presence of CE.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
Hongsheng
H
Chen
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.
Jingjing
J
Diao
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
Yuanyuan
Y
Li
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Synergetic Innovation Center of Food Safety and Nutrition, China.
Qian
Q
Chen
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Synergetic Innovation Center of Food Safety and Nutrition, China. Electronic address: kongbh63@hotmail.com.
Baohua
B
Kong
D000818:Animals; D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification; D002152:Calorimetry, Differential Scanning; D002681:China; D004044:Dietary Proteins / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification; D035264:Flowers / Q000737:chemistry / Q000254:growth & development; D005520:Food Preservatives / Q000737:chemistry* / Q000302:isolation & purification; D005782:Gels; D017665:Hydroxyl Radical / Q000032:analysis / Q000037:antagonists & inhibitors / Q000737:chemistry; D008460:Meat / Q000032:analysis* / Q000191:economics; D009124:Muscle Proteins / Q000032:analysis / Q000737:chemistry* / Q000302:isolation & purification; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry* / Q000302:isolation & purification; D050050:Protein Carbonylation; D011487:Protein Conformation; D055550:Protein Stability; D012212:Rheology; D012995:Solubility; D034421:Sus scrofa; D027842:Syzygium / Q000737:chemistry* / Q000254:growth & development; D044366:Transition Temperature; D014783:Viscosity
D000975:Antioxidants; D004044:Dietary Proteins; D005520:Food Preservatives; D005782:Gels; D009124:Muscle Proteins; D010936:Plant Extracts; D017665:Hydroxyl Radical
Clove extract; Hydroxyl radical-generating system; Porcine longissimus muscle; Protein structure; Rheological property