Curtailing Oxidation‐Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment (English)

In: Journal of Food Science   ;  80 ,  7  ;  C1468-C1475  ;  2015

How to get this document?

Download
Commercial Copyright fee: €35.92 Basic fee: €4.00 Total price: €39.92
Academic Copyright fee: €35.92 Basic fee: €2.00 Total price: €37.92

In muscle food processing, where oxidation is inevitable, phosphates are usually added to improve water binding. This present study attempted to investigate the interactive roles of protein oxidation and pyrophosphate (PP) during thermal gelation of myosin. Myosin isolated from pork muscle was solubilized in 0.5 M NaCl at pH 6.2 then oxidatively stressed with an iron‐redox cycling system that produces hydroxyl radicals with or without 1 mM PP and 2 mM MgCl2 at 4 °C for 12 or 24 h then heated to 50 °C at 1.3 °C/min. Protein conformational stability was measured by differential scanning calorimetry, and covalent cross‐linking was examined by sodium dodecyl sulfate–polyacrylamide gel electrophoresis following chymotrypsin digestion. The binding of PP to myosin suppressed disulfide bond formation in myosin subfragments 1 and 2 and partially inhibited oxidation‐initiated cross‐linking of heavy meromyosin during myosin gelation with a lesser effect on light meromyosin. In the presence of PP, myosin exhibited less loss of conformational integrity upon oxidation than myosin without PP. Rheological analysis from 20 to 75 °C indicated up to 32% decreases (P < 0.05) in elastic modulus (G′) of myosin gels due to oxidation. However, the presence of 1 mM PP, which also lowered the gelling capacity of myosin, inhibited the oxidation‐induced G′ by nearly half (P < 0.05). These results suggest that the protection of myosin head from oxidative modification by PP can be a significant factor for the minimization of gelling property losses during cooking of comminuted meats.

The association of myosin S1 subfragment possibly S2 as well with pyrophosphate prevents extensive myosin head–head cross‐linking. This alleviates the negative impact of oxidation on the gel formation of myosin, an expected main form of myofibrillar protein due to pyrophosphate‐induced actomyosin dissociation. Likewise, oxidative S1–S1 association inhibits the binding of pyrophosphate thereby reducing its gel‐weakening effect. The mutual constraining roles of oxidation and pyrophosphate can be a significant factor for the minimization of gelling property losses during the manufacture of comminuted meat products.

Table of contents – Volume 80, Issue 7

Show all volumes and issues

The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

C1445
Optimization of Microencapsulation of Fish Oil with Gum Arabic/Casein/Beta‐Cyclodextrin Mixtures by Spray Drying
Li, Junjie / Xiong, Shanbai / Wang, Fang / Regenstein, Joe M. / Liu, Ru | 2015
C1453
Enhanced E/Z Isomerization of (All‐E)‐lycopene by Employing Iron(III) Chloride as a Catalyst
Honda, Masaki / Kawana, Takahiro / Takehara, Munenori / Inoue, Yoshinori | 2015
C1460
Characterization, Stability, and In Vitro Release Evaluation of Carboxymethyl Chitosan Coated Liposomes Containing Fish Oil
Wang, Qianqian / Lv, Shun / Lu, Jianfeng / Jiang, Shaotong / Lin, Lin | 2015
C1468
Curtailing Oxidation‐Induced Loss of Myosin Gelling Potential by Pyrophosphate Through Shielding the S1 Subfragment
Liu, Zelong / True, Alma D. / Xiong, Youling L. | 2015
C1476
Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice
Xu, Enbo / Long, Jie / Wu, Zhengzong / Li, Hongyan / Wang, Fang / Xu, Xueming / Jin, Zhengyu / Jiao, Aiquan | 2015
E1490
Effectiveness of Rinse Water during In‐Place Cleaning of Stainless Steel Pipe Lines
Fan, Mengyuan / Phinney, David M. / Heldman, Dennis R. | 2015
E1498
Influence of Xanthan–Curdlan Hydrogel Complex on Freeze‐Thaw Stability and Rheological Properties of Whey Protein Isolate Gel over Multiple Freeze‐Thaw Cycle
Shiroodi, Setareh Ghorban / Rasco, Barbara A. / Lo, Y. Martin | 2015
E1506
A Potential Use of 3‐D Scanning to Evaluate the Chemical Composition of Pork Meat
Adamczak, Lech / Chmiel, Marta / Florowski, Tomasz / Pietrzak, Dorota / Witkowski, Marcin / Barczak, Tomasz | 2015
E1512
Fermentation of Soybean Meal Hydrolyzates with Saccharomyces cerevisiae and Zymomonas mobilis for Ethanol Production
Luján‐Rhenals, Deivis E. / Morawicki, Rubén O. / Gbur, Edward E. / Ricke, Steven C. | 2015
H1612
Market Survey and Risk Assessment for Trace Metals in Edible Fungi and the Substrate Role in Accumulation of Heavy Metals
Huang, Qingqing / Jia, Yan / Wan, Yanan / Li, Huafen / Jiang, Rongfeng | 2015
H1619
Beneficial Effects of Supplementation of the Rare Sugar “D‐allulose” Against Hepatic Steatosis and Severe Obesity in Lepob/Lepob Mice
Itoh, Kouichi / Mizuno, Shodo / Hama, Sayuri / Oshima, Wataru / Kawamata, Miku / Hossain, Akram / Ishihara, Yasuhiro / Tokuda, Masaaki | 2015
i
Cover Caption
| 2015
iii
Protein Oxidation – the Less Appreciated Sibling of Lipid Oxidation
| 2015
iv
Industrial Applications of Selected JFS Articles
| 2015
M1519
A DGGE Marker‐Mediated Fast Monitoring of Bacterial Diversity and Comprehensive Identification of High‐Temperature Daqu Starter
Shanqimuge / Liang, Huizhen / Zhang, Changxia / Shao, Chunfu / Peng, Xiaopei / Liang, Liquan / Su, Jing / Li, Changwen | 2015
M1526
Genetic Diversity and Antibiotic Resistance Patterns of Staphylococcus Aureus Isolated from Leaf Vegetables in Korea
Hong, Jisoo / Kim, Yangkyun / Kim, Jonguk / Heu, Sunggi / Kim, Se‐ri / Kim, Kwang‐Pyo / Roh, Eunjung | 2015
M1532
Inactivation of Escherichia Coli O157:H7 and Salmonella Enterica on Blueberries in Water Using Ultraviolet Light
Liu, Chuhan / Huang, Yaoxin / Chen, Haiqiang | 2015
M1538
Development of a New Paenibacillin‐Producing Strain and Testing its Usability in Improving Food Safety
Gerst, Michelle M. / Huang, En / Zhang, Liwen / Yousef, Ahmed E. | 2015
M1544
Antimicrobial Effects of Nisin, Essential Oil, and γ‐Irradiation Treatments against High Load of Salmonella typhimurium on Mini‐carrots
Ndoti‐Nembe, Aude / Vu, Khanh Dang / Han, Jaejoon / Doucet, Nicolas / Lacroix, Monique | 2015
M1549
Inactivation of Listeria monocytogenes using Water Bath Heat Treatment in Vacuum Packed Ricotta Salata Cheese Wedges
Spanu, Carlo / Scarano, Christian / Spanu, Vincenzo / Pala, Carlo / Salvo, Riccardo Di / Piga, Carlo / Ullu, Antonio / Casti, Daniele / Lamon, Sonia / Cossu, Francesca et al. | 2015
M1557
The Elimination of Listeria Monocytogenes Attached to Stainless Steel or Aluminum Using Multiple Hurdles
Mertz, Alexandria W. / O'Bryan, Corliss A. / Crandall, Philip G. / Ricke, Steven C. / Morawicki, Rubén | 2015
N1595
Core‐Shell Collagen Peptide Chelated Calcium/Calcium Alginate Nanoparticles from Fish Scales for Calcium Supplementation
Guo, Honghui / Hong, Zhuan / Yi, Ruizao | 2015
N1602
Nanoscale Nutrient Delivery Systems for Food Applications: Improving Bioactive Dispersibility, Stability, and Bioavailability
McClements, David Julian | 2015
S1563
Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates
Jin, S. K. / Choi, J. S. / Choi, Y. J. / Lee, S. J. / Lee, S. Y. / Hur, S. J. | 2015
S1568
Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat
Paulos, Kátia / Rodrigues, Sandra / Oliveira, António Filipe / Leite, Ana / Pereira, Etelvina / Teixeira, Alfredo | 2015
S1574
Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs
Wardy, Wisdom / Sae‐Eaw, Amporn / Sriwattana, Sujinda / No, Hong Kyoon / Prinyawiwatkul, Witoon | 2015
S1583
Just Noticeable Differences and Weber Fraction of Oral Thickness Perception of Model Beverages
Camacho, Sara / Dop, Mathilde / de Graaf, Cees / Stieger, Markus | 2015
S1589
Repeatability of Mice Consumption Discrimination of Wheat (Triticum aestivum L.) Varieties across Field Experiments and Mouse Cohorts
Kiszonas, Alecia M. / Fuerst, E. Patrick / Morris, Craig F. | 2015
T1627
Metabolic Activation of Heterocyclic Amines and Expression of Xenobiotic‐Metabolizing Enzymes in the Gastrointestinal Tract of Rats
Darwish, Wageh S. / Nakayama, Shouta M. M. / Itotani, Yuumi / Ohno, Marumi / Ikenaka, Yoshinori / Ishizuka, Mayumi | 2015
T1633
Digestibility and Immunoreactivity of Shrimp Extracts Using an In Vitro Digestibility Model with Pepsin and Pancreatin
Toomer, Ondulla T. / Do, Andrew B. / Fu, Tong J. / Williams, Kristina M. | 2015
vi
Transparent, Actionable Framework for Food and Nutrition Research Public‐Private Partnerships
Camire, –Mary Ellen / Collins, –Janet E. | 2015
Antimicrobial Effects of Nisin, Essential Oil, and [gamma]-Irradiation Treatments against High Load of Salmonella typhimurium on Mini-carrots
Aude Ndoti-Nembe / Khanh Dang Vu / Jaejoon Han / Nicolas Doucet / Monique Lacroix | 2015
Feedback