title: Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein.
abstract: Differential oxidative modifications of myofibrillar protein (MP) by hydroxyl radicals generated in an enzymatic system with glucose oxidase (GluOx) in the presence of glucose/FeSO4versus a Fenton system (H2O2/FeSO4) were investigated. Pork MP was modified at 4 °C and pH 6.25 with hydroxyl radicals produced from 1 mg/mL glucose in the presence of 80, 160, or 320 μg/mL GluOx and 10 μM FeSO4. Total sulfhydryl content, solubility, cross-linking pattern, and gelation properties of MP were measured. H2O2production proceeded linearly with the concentration of GluOx and increased with reaction time. GluOx- and H2O2-dose-dependent protein polymerization, evidenced by faded myosin heavy chain and actin in SDS-PAGE as well as significant decreases in sulfhydryls, coincided with protein solubility loss. Firmer and more elastic MP gels were produced by GluOx than by the Fenton system at comparable H2O2levels due to an altered radical reaction pathway.
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States.
authors.forename: Xu
authors.initials: X
authors.lastname: Wang
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky , Lexington, Kentucky 40546, United States.
authors.forename: Youling L
authors.identifier: http://orcid.org/0000-0002-2164-4783
authors.initials: YL
authors.lastname: Xiong
authors.affiliation: Institute of Food Sciences and Technologies, Food Products Division, Ajinomoto Company, Inc. , Kawasaki 210-8681, Japan.
authors.forename: Hiroaki
authors.initials: H
authors.lastname: Sato
authors.affiliation: Institute of Food Sciences and Technologies, Food Products Division, Ajinomoto Company, Inc. , Kawasaki 210-8681, Japan.
authors.forename: Yoshiyuki
authors.initials: Y
authors.lastname: Kumazawa
mesh_terms: D000818:Animals; D003432:Cross-Linking Reagents / Q000737:chemistry*; D005511:Food Handling; D005782:Gels / Q000737:chemistry*; D005949:Glucose Oxidase / Q000737:chemistry*; D017665:Hydroxyl Radical / Q000737:chemistry; D009124:Muscle Proteins / Q000737:chemistry*; D018482:Muscle, Skeletal / Q000737:chemistry; D010084:Oxidation-Reduction; D000069466:Red Meat / Q000032:analysis*; D012212:Rheology; D012995:Solubility; D013552:Swine
chemical_list: D003432:Cross-Linking Reagents; D005782:Gels; D009124:Muscle Proteins; D017665:Hydroxyl Radical; D005949:Glucose Oxidase
keywords: gelation; glucose oxidase; meat; myofibrillar protein; oxidation