title: Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein.
abstract: This study investigated the role of interfacial myofibrillar protein (MFP) in the oxidative stabilization of meat emulsions. Emulsions with 10% oil were prepared using either 2% (w/v) Tween 20 or 0.25, 0.5, and 1% (w/v) MFP and then subjected to hydroxyl radical oxidation at 4 °C for 0, 2, and 24 h. MFP was more readily oxidized (intrinsic fluorescence quenching, sulfur losses, and carbonyl formation) than oil [conjugated dienes and 2-thiobarbituric acid-reactive substances (TBARS)]. However, oxidized MFP in the continuous phase stimulated lipid oxidation after 24 h, sharply contrasting with interface-adsorbed MFP that inhibited TBARS formation nearly 90% (p < 0.05). Interfacial MFP from 2 h oxidized samples exhibited greater losses of fluorescence and more extensive polymerization of myosin (detected by sodium dodecyl sulfate-polyacrylamide gel electrophoresis) than MFP present in the continuous phase. Results indicated that, due to the physical localization, interface-adsorbed MFP in general and myosin in particular provided accentuated protection of emulsions against oxidation.
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States.
authors.forename: Jiayi
authors.initials: J
authors.lastname: Yang
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States.
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
mesh_terms: D000818:Animals; D004655:Emulsions / Q000737:chemistry; D008055:Lipids / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry*; D009210:Myofibrils / Q000737:chemistry*; D010084:Oxidation-Reduction; D013552:Swine; D014867:Water / Q000737:chemistry
chemical_list: D004655:Emulsions; D008055:Lipids; D009124:Muscle Proteins; D014867:Water
keywords: emulsion; interface-adsorbed protein; lipid oxidation; myofibrillar protein oxidation; myosin