Journal of Food Measurement and Characterization

, Volume 12, Issue 4, pp 2302–2312 | Cite as

Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels

  • Tianlan Xia
  • Yingying Cao
  • Xing Chen
  • Yulong Zhang
  • Xiwen Xue
  • Minyi Han
  • Ling Li
  • Guanghong Zhou
  • Xinglian Xu
Original Paper


The effects of chicken myofibrillar protein (MP) concentrations (20, 40 and 60 mg/mL) on MP oxidation and the subsequent effects on water holding capacity (WHC) of heat-induced gels were investigated. MP oxidation stressed by a hydroxyl radical-generating system (10 µM FeCl3, 0.1 mM ascorbic acid, and 1 mM H2O2) was evaluated by carbonyl content. Water distribution, microstructure visualization, free sulfhydryl (FSH) groups and molecular forces of the gels were determined to illustrate the effects on WHC. Compared to the non-stressed group, the stressed proteins were highly oxidized where the carbonyl content (p < 0.01) increased with decreasing MP concentrations (increased by 24.67% at 20 mg/mL). As the MP concentrations were decreased, the percentage of immobile water (decreased by 8.01% at 20 mg/mL, while increased by 5.98% at 60 mg/mL), ionic bonds, hydrogen bonds, and FSH groups (p < 0.05) of the oxidized gels were decreased, the gel network of the oxidized groups was impaired which was with more cracks and protein aggregates, the hydrophobic interactions (increased by 24% at 20 mg/mL) and the percentage of free water (p < 0.05) (increased by 7.80% at 20 mg/mL, but decreased by 6.13% at 60 mg/mL) of the oxidized gels were enhanced, and the resultant WHC was reduced (decreased by 17.75 and 8.07% at 20 and 40 mg/mL, respectively, but increased by 8.54% at 60 mg/mL). The results indicated that the MP concentration could be a potential influencing factor that affected the protein oxidation and subsequently affected the WHC of gels.


Hydroxyl radical-generating system Myofibrillar protein Protein oxidation Myofibrillar protein concentration Heat-induced gels 



This research was supported by the National Natural Science Foundation of China (Nos. 31571854, 31501503, 31671875), the Fundamental Research Funds for the Central Universities (KYZ201543) and the China Agriculture Research System (CARS-41) funded by the Chinese Ministry of Agriculture.

Compliance with ethical standards

Conflict of interest

The authors declare no conflicts of interest.


  1. 1.
    X.D. Sun, R.A. Holley, Compr. Rev. Food Sci. Food Saf. 10, 33–51 (2011)CrossRefGoogle Scholar
  2. 2.
    M.N. Lund, M. Heinonen, C.P. Baron, M. Estévez, Mol. Nutr. Food Res. 55, 83–95 (2011)CrossRefGoogle Scholar
  3. 3.
    E. Puolanne, M. Halonen, Meat Sci. 86, 151–165 (2010)CrossRefGoogle Scholar
  4. 4.
    M. Estévez, Meat Sci. 89, 259–279 (2011)CrossRefGoogle Scholar
  5. 5.
    Y.L. Xiong, D. Park, T. Zu, J. Agric. Food Chem. 57, 153–159 (2009)CrossRefGoogle Scholar
  6. 6.
    T. Ooizumi, Y.L. Xiong, Food Chem. 106, 661–668 (2008)CrossRefGoogle Scholar
  7. 7.
    Y.L. Bao, S. Boeren, P. Ertbjerg, Meat Sci. 135, 102–108 (2018)CrossRefGoogle Scholar
  8. 8.
    D. Smith, J. Food Sci. 52, 22–27 (1987)CrossRefGoogle Scholar
  9. 9.
    Y. Dai, Y. Lu, W. Wu, X.M. Lu, Z.P. Han, Y. Liu, X.M. Li, R.T. Dai, Innov. Food Sci. Emerg. Technol. 26, 341–346 (2014)CrossRefGoogle Scholar
  10. 10.
    Y.L. Xiong, S.P. Blanchard, T. Ooizumi, Y. Ma, J. Food Sci. 75, C215-C221 (2010)CrossRefGoogle Scholar
  11. 11.
    Y. Li, X. Li, J.Z. Wang, C.H. Zhang, H.M. Sun, C.Q. Wang, X.L. Xie, Food Biophys. 9, 169–178 (2014)CrossRefGoogle Scholar
  12. 12.
    D. Park, Y.L.L. Xiong, A.L. Alderton, Food Chem. 101, 1239–1246 (2007)CrossRefGoogle Scholar
  13. 13.
    V. Sante-Lhoutellier, L. Aubry, P. Gatellier, J. Agric. Food Chem. 55, 5343–5348 (2007)CrossRefGoogle Scholar
  14. 14.
    M. Morzel, P. Gatellier, T. Sayd, M. Renerre, E. Laville, Meat Sci. 73, 536–543 (2006)CrossRefGoogle Scholar
  15. 15.
    X.C. Feng, C.Y. Li, N. Ullah, R.M. Hackman, L. Chen, G.H. Zhou, J. Agric. Food Chem. 63, 10957–10964 (2015)CrossRefGoogle Scholar
  16. 16.
    L. Huang, Y.L.L. Xiong, B.H. Kong, J. Li, Meat Sci. 95, 295–301 (2013)CrossRefGoogle Scholar
  17. 17.
    T. Xing, X. Zhao, P. Wang, H. Chen, X. Xu, G. Zhou, J. Anim. Sci. 95, 1565–1573 (2017)PubMedGoogle Scholar
  18. 18.
    A.G. Gornall, C.J. Bardawill, M.M. David, J. biol. Chem. 177, 751–766 (1949)PubMedGoogle Scholar
  19. 19.
    R.L. Levine, D. Garland, C.N. Oliver, A. Amici, I. Climent, A.G. Lenz, B.W. Ahn, S. Shaltiel, E.R. Stadtman, Methods Enzymol. 186, 464 (1990)CrossRefGoogle Scholar
  20. 20.
    P. Kocher, E. Foegeding, J. Food Sci. 58, 1040–1046 (1993)CrossRefGoogle Scholar
  21. 21.
    M.Y. Han, P. Wang, X.L. Xu, G.H. Zhou, Food Res. Int. 62, 1175–1182 (2014)CrossRefGoogle Scholar
  22. 22.
    H. Yang, M.A. Khan, M. Han, X. Yu, X. Bai, X. Xu, G. Zhou, Innov. Food Sci. Emerg. Technol. 33, 162–169 (2016)CrossRefGoogle Scholar
  23. 23.
    G.L. Ellman, Arch. Biochem. Biophys. 82, 70–77 (1959)CrossRefGoogle Scholar
  24. 24.
    N. Ni, Z. Wang, F. He, L. Wang, H. Pan, X. Li, Q. Wang, D. Zhang, Process Biochem. 49, 631–636 (2014)CrossRefGoogle Scholar
  25. 25.
    M.M. Bradford, Anal. Biochem. 72, 248–254 (1976)CrossRefGoogle Scholar
  26. 26.
    Y. Xiong, E. Decker, J. Muscle Foods 6, 139–160 (1995)CrossRefGoogle Scholar
  27. 27.
    M. Estévez, V. Ollilainen, M. Heinonen, J. Agric. Food Chem. 57, 3901–3910 (2009)CrossRefGoogle Scholar
  28. 28.
    K. Rosenvold, H.J. Andersen, Meat Sci. 64, 219–237 (2003)CrossRefGoogle Scholar
  29. 29.
    J.K. Parkington, Y.L. Xiong, S.P. Blanchard, S. Xiong, B. Wang, S. Srinivasan, G.W. Froning, J. Food Sci. 65, 428–433 (2000)CrossRefGoogle Scholar
  30. 30.
    M.C. Gómez-Guillén, A.J. Borderías, P. Montero, Food Sci. Technol. 30, 602–608 (1997)Google Scholar
  31. 31.
    H.C. Bertram, M. Kristensen, H. Ostdal, C.P. Baron, J.F. Young, H.J. Andersen, J. Agric. Food Chem. 55, 2342–2348 (2007)CrossRefGoogle Scholar
  32. 32.
    G. Offer, J. Trinick, Meat Sci. 8, 245–281 (1983)CrossRefGoogle Scholar
  33. 33.
    Z.Y. Zhang, Y.L. Yang, X.Z. Tang, Y.J. Chen, Y. You, Food Chem. 188, 111–118 (2015)CrossRefGoogle Scholar
  34. 34.
    H. Yang, M. Han, Y. Bai, Y. Han, X. Xu, G. Zhou, Meat Sci. 102, 69–78 (2015)CrossRefGoogle Scholar
  35. 35.
    M.Y. Han, Y.J. Zhang, Y. Fei, X.L. Xu, G.H. Zhou, Eur. Food Res. Technol. 228, 665–670 (2009)CrossRefGoogle Scholar
  36. 36.
    Y. Wang, Y.L. Xiong, G.K. Rentfrow, M.C. Newman, J. Food Eng. 115, 11–19 (2013)CrossRefGoogle Scholar
  37. 37.
    G. Liu, Y.L.L. Xiong, J. Agric. Food Chem. 44, 779–784 (1996)CrossRefGoogle Scholar
  38. 38.
    N.P. Neumann, Methods Enzymol. 25, 393–400 (1972)CrossRefGoogle Scholar
  39. 39.
    C.C. Winterbourn, D. Metodiewa, Free Radical Biol. Med. 27, 322–328 (1999)CrossRefGoogle Scholar
  40. 40.
    D. Hames, N. Hooper, Biochemistry, 3rd edn. (Taylor & Francis Group, New York, 2005), pp. 37–47Google Scholar
  41. 41.
    R. Liu, S.M. Zhao, B.J. Xie, S.B. Xiong, Food Hydrocoll. 25, 898–906 (2011)CrossRefGoogle Scholar
  42. 42.
    T. Yasui, M. Ishioroshi, H. Nakano, K. Samejima, J. Food Sci. 44, 1201–1204 (1979)CrossRefGoogle Scholar
  43. 43.
    J.S. He, T.H. Mu, X. Guo, S. Zhu, N. Azuma, C. Kanno, Food Hydrocoll. 33, 415–424 (2013)CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingPeople’s Republic of China
  2. 2.Key Laboratory of Animal Products Processing, Ministry of AgricultureNanjing Agricultural UniversityNanjingPeople’s Republic of China
  3. 3.Key Lab of Meat Processing and Quality Control, Ministry of EducationNanjing Agricultural UniversityNanjingPeople’s Republic of China
  4. 4.College of Food Science and TechnologyNanjing Agricultural UniversityNanjingPeople’s Republic of China
  5. 5.College of Life Science and EngineeringLanzhou University of TechnologyLanzhouPeople’s Republic of China
  6. 6.College of Life Science and TechnologyLinyi UniversityLinyiPeople’s Republic of China

Personalised recommendations