title: Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system.
abstract: We wanted to clarify whether gel properties can be affected by in vivo or in vitro myofibrillar protein oxidation and, thus, to provide relevant information and a scientific foundation for the processing of gel products. To accomplish this, we measured the changes in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), total disulfide (SS) content, surface hydrophobicity (So-ANS), carbonyl content, and gel texture and water-holding capacity (WHC) of isolated myofibrillar protein from bighead carp fillets during frozen storage and under different H2O2concentrations, which were used to represent in vivo and in vitro conditions, respectively. The results indicated that a certain range in content of disulfide crosslinks (0.91mol/105g protein) would promote gel hardness. Mild protein oxidation caused by a certain degree of frozen storage and hydroxyl radicals can promote gel texture and WHC. Based on those results, freezing bighead carp for a certain period can be used to produce gel products.
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China. Electronic address: jingmaoluhan@126.com.
authors.forename: Han
authors.initials: H
authors.lastname: Lu
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China. Electronic address: 214853271@qq.com.
authors.forename: Longteng
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China. Electronic address: 812699466@qq.com.
authors.forename: Qingzheng
authors.initials: Q
authors.lastname: Li
authors.affiliation: Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China; Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China. Electronic address: luoyongkang@263.net.
authors.forename: Yongkang
authors.initials: Y
authors.lastname: Luo
mesh_terms: D000818:Animals; D002347:Carps; D004591:Electrophoresis, Polyacrylamide Gel / Q000379:methods; D029941:Fish Proteins / Q000032:analysis / Q000378:metabolism*; D005519:Food Preservation / Q000379:methods; D005615:Freezing; D005782:Gels; D006861:Hydrogen Peroxide / Q000633:toxicity; D017665:Hydroxyl Radical / Q000032:analysis / Q000378:metabolism*; D009210:Myofibrils / Q000737:chemistry / Q000187:drug effects / Q000378:metabolism*; D010084:Oxidation-Reduction / Q000187:drug effects
chemical_list: D029941:Fish Proteins; D005782:Gels; D017665:Hydroxyl Radical; D006861:Hydrogen Peroxide
keywords: Bighead carp; Disulfide; Frozen storage; Gel texture; Hydroxyl radicals; WHC