Oxidatively induced chemical changes and interactions of mixed myosin, β-lactoglobulin and soy 7S globulin

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64 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)1601-1607
Number of pages7
JournalJournal of the Science of Food and Agriculture
Volume80
Issue number11
DOIs
StatePublished - Sep 1 2000

Keywords

  • 7S globulin
  • Myosin
  • Oxidation
  • β-Lactoglobulin

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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