Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein

Xu Wang, Youling L. Xiong, Hiroaki Sato, Yoshiyuki Kumazawa

Research output: Contribution to journalArticlepeer-review

26 Scopus citations


Differential oxidative modifications of myofibrillar protein (MP) by hydroxyl radicals generated in an enzymatic system with glucose oxidase (GluOx) in the presence of glucose/FeSO4 versus a Fenton system (H2O2/FeSO4) were investigated. Pork MP was modified at 4 °C and pH 6.25 with hydroxyl radicals produced from 1 mg/mL glucose in the presence of 80, 160, or 320 μg/mL GluOx and 10 μM FeSO4. Total sulfhydryl content, solubility, cross-linking pattern, and gelation properties of MP were measured. H2O2 production proceeded linearly with the concentration of GluOx and increased with reaction time. GluOx- and H2O2-dose-dependent protein polymerization, evidenced by faded myosin heavy chain and actin in SDS-PAGE as well as significant decreases in sulfhydryls, coincided with protein solubility loss. Firmer and more elastic MP gels were produced by GluOx than by the Fenton system at comparable H2O2 levels due to an altered radical reaction pathway.

Original languageEnglish
Pages (from-to)9523-9531
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Issue number50
StatePublished - Dec 21 2016

Bibliographical note

Funding Information:
This research was supported by the USDA National Institute of Food and Agriculture (Hatch Project 1005724), Ajinomoto Co., Inc., Japan, and an Oversea Study Fellowship from the China Scholarship Council (to X.W.). Approved for publication as journal article no. 16-07-040 by the Director of the Kentucky Agricultural Experiment Station.


  • gelation
  • glucose oxidase
  • meat
  • myofibrillar protein
  • oxidation

ASJC Scopus subject areas

  • Chemistry (all)
  • Agricultural and Biological Sciences (all)


Dive into the research topics of 'Controlled Cross-Linking with Glucose Oxidase for the Enhancement of Gelling Potential of Pork Myofibrillar Protein'. Together they form a unique fingerprint.

Cite this