Identification of restricting factors that inhibit swelling of oxidized myofibrils during brine irrigation

Zelong Liu, Youling L. Xiong, Jie Chen

Research output: Contribution to journalArticlepeer-review

42 Scopus citations

Abstract

Porcine longissimus myofibrils were exposed to a hydroxyl radical-oxidizing system (10 μM FeCl3, 100 μM ascorbic acid, 1 mM H 2O2) at pH 6.2 for 1-12 h. Chemical analyses (sulfhydryls, disulfide bonds, carbonyls) indicated mild protein oxidation along with almost 40% loss of protein extractability in low-ionic-strength brines (≤0.4 M NaCI, 10 mM pyrophosphate, pH 6.2). Upon graded brine irrigation (0.2→0.6 M NaCl) with pyrophosphate, the swelling of myofibrils and the dissolution of the A-band of oxidized myofibrils were less pronounced than those of nonoxidized. This restriction of myofibril swelling, caused largely by disulfide cross-linkages formed between oxidized myosin tails, was positioned on the transversely expansible thick filaments, reflecting a significant role and susceptibility of intra- as well as intermyofilamental structures.

Original languageEnglish
Pages (from-to)10999-11007
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume57
Issue number22
DOIs
StatePublished - Nov 25 2009

Keywords

  • Hydration
  • Myofibrils
  • Phase contrast microscopy
  • Protein oxidation

ASJC Scopus subject areas

  • General Chemistry
  • General Agricultural and Biological Sciences

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