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Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins

Food and Bioprocess Technology volume 6, pages 1703–1712 (2013)Cite this article

Abstract

The aim of this work was to investigate the effect of chemical oxidation on the emulsifying properties of myofibrillar proteins. Myofibrillar proteins were oxidized by a hydroxyl radical generating system (Fenton reaction). Structural changes of oxidized or non-oxidized myofibrillar proteins were determined using surface hydrophobicity (H0) and Fourier transform infrared (FTIR) spectroscopy. The results suggested that H0 increased (p < 0.05) after treatment with oxidizing agent. Result from FTIR suggested that protein aggregation occurred and there was an increase in β-sheet structure accompanied by a decrease in turns, alpha helix, and random structures with the increase of oxidizing agent. Changes in zeta potential of the test emulsions suggested that protein oxidation could alter the electric charge of myofibrillar proteins. The analysis of the emulsions showed that protein oxidation had a negative effect on the emulsifying properties of myofibrillar proteins due to changes in electric charge, surface active properties, and protein molecular flexibility.

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Acknowledgments

The authors are grateful to the Guangdong Province Government (China) for the support through the program of “Leading Talent of Guangdong Province (Da-Wen Sun)”, the Science and Technology Program of Guangdong Province (grant nos. 2009A020101002 and 2010A020104003), and the National Special Funds for Scientific Research from Ministry of Agriculture of China (no. 200903012) for their financial supports.

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Authors and Affiliations

  1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, 510640, China

    Weizheng Sun, Feibai Zhou, Da-Wen Sun & Mouming Zhao

  2. Food Refrigeration and Computerised Food Technology, University College Dublin, Agriculture & Food Science Centre, National University of Ireland, Belfield, Dublin 4, Ireland

    Da-Wen Sun

  3. State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, 510640, China

    Mouming Zhao

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  1. Weizheng Sun
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  2. Feibai Zhou
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  3. Da-Wen Sun
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Correspondence to Da-Wen Sun or Mouming Zhao.

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Sun, W., Zhou, F., Sun, DW. et al. Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins. Food Bioprocess Technol 6, 1703–1712 (2013). https://doi.org/10.1007/s11947-012-0823-8

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  • DOI: https://doi.org/10.1007/s11947-012-0823-8

Keywords

  • Myofibrillar proteins
  • Protein oxidation
  • Emulsions
  • FTIR
  • Hydrophobicity
  • Zeta potential