TY - JOUR
T1 - Oxidatively induced chemical changes and interactions of mixed myosin, β-lactoglobulin and soy 7S globulin
AU - Liu, Gang
AU - Xiong, Youling L.
PY - 2000/9/1
Y1 - 2000/9/1
N2 - The effects of oxidation on the chemical characteristics of myosin, β-lactoglobulin and soy 7S globulin were investigated in a free radical-generating system (FeCl3/H2O2/ascorbate). Oxidised myosin exhibited a marked increase (> 10-fold) in carbonyls, a small increase in amines and conversion of some free sulphhydryls to disulphide bonds. Oxidised β-lactoglobulin and 7S globulin also showed a major increase in the carbonyl content (five- and threefold respectively), but other chemical changes were relatively minor. In the oxidised myosin/β-lactoglobulin composites, some cross-linked aggregates were formed. Aggregation was also evidenced in the myosin/7S globulin composites exposed to the oxidising agents. The results indicated that oxidation enhanced interactions of the non-muscle proteins with myosin apparently through the modification of amino acid side chains. These physicochemical changes may influence the functionality of processed muscle foods. (C) 2000 Society of Chemical Industry.
AB - The effects of oxidation on the chemical characteristics of myosin, β-lactoglobulin and soy 7S globulin were investigated in a free radical-generating system (FeCl3/H2O2/ascorbate). Oxidised myosin exhibited a marked increase (> 10-fold) in carbonyls, a small increase in amines and conversion of some free sulphhydryls to disulphide bonds. Oxidised β-lactoglobulin and 7S globulin also showed a major increase in the carbonyl content (five- and threefold respectively), but other chemical changes were relatively minor. In the oxidised myosin/β-lactoglobulin composites, some cross-linked aggregates were formed. Aggregation was also evidenced in the myosin/7S globulin composites exposed to the oxidising agents. The results indicated that oxidation enhanced interactions of the non-muscle proteins with myosin apparently through the modification of amino acid side chains. These physicochemical changes may influence the functionality of processed muscle foods. (C) 2000 Society of Chemical Industry.
KW - 7S globulin
KW - Myosin
KW - Oxidation
KW - β-Lactoglobulin
UR - http://www.scopus.com/inward/record.url?scp=0034284184&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0034284184&partnerID=8YFLogxK
U2 - 10.1002/1097-0010(20000901)80:11<1601::AID-JSFA685>3.0.CO;2-O
DO - 10.1002/1097-0010(20000901)80:11<1601::AID-JSFA685>3.0.CO;2-O
M3 - Article
AN - SCOPUS:0034284184
SN - 0022-5142
VL - 80
SP - 1601
EP - 1607
JO - Journal of the Science of Food and Agriculture
JF - Journal of the Science of Food and Agriculture
IS - 11
ER -