TY - JOUR
T1 - Chemical, physical, and gel-forming properties of oxidized myofibrils and whey- and soy-protein isolates
AU - Liu, G.
AU - Xiong, Y. L.
AU - Butterfield, D. A.
PY - 2000
Y1 - 2000
N2 - Myofibrils, oxidized with FeCl3/H2O2/ascorbate, exhibited an increase in carbonyls and amines, SH→SS conversion, peptide scission, myosin polymerization, and a decrease in thermal stability and gel-formation ability. Amino-acid side chains of whey-protein isolates (WPI) and soy-protein isolates (SPI) were also modified during oxidation, but the thermal stability of WPI or SPI was not significantly altered. Oxidation increased elasticity of SPI gel but not that of WPI gel. Similarly, oxidation promoted interactions of myofibrils with SPI but not with WPI, resulting in > 30% increases in elasticity of the myofibril/SPI composite gel over its nonoxidized control. Hence, in processed meats where oxidation occurs, the presence of soy proteins may enhance the functionality of myofibrillar proteins.
AB - Myofibrils, oxidized with FeCl3/H2O2/ascorbate, exhibited an increase in carbonyls and amines, SH→SS conversion, peptide scission, myosin polymerization, and a decrease in thermal stability and gel-formation ability. Amino-acid side chains of whey-protein isolates (WPI) and soy-protein isolates (SPI) were also modified during oxidation, but the thermal stability of WPI or SPI was not significantly altered. Oxidation increased elasticity of SPI gel but not that of WPI gel. Similarly, oxidation promoted interactions of myofibrils with SPI but not with WPI, resulting in > 30% increases in elasticity of the myofibril/SPI composite gel over its nonoxidized control. Hence, in processed meats where oxidation occurs, the presence of soy proteins may enhance the functionality of myofibrillar proteins.
KW - Myofibrils
KW - Protein oxidation
KW - Soy
KW - Whey
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U2 - 10.1111/j.1365-2621.2000.tb13592.x
DO - 10.1111/j.1365-2621.2000.tb13592.x
M3 - Article
AN - SCOPUS:0033827809
SN - 0022-1147
VL - 65
SP - 811
EP - 818
JO - Journal of Food Science
JF - Journal of Food Science
IS - 5
ER -