Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle

Zelong Liu, Youling L. Xiong, Jie Chen

Research output: Contribution to journalArticlepeer-review

98 Scopus citations

Abstract

Pork longissimus muscle was oxidized at 4 °C by mixed 10 μM FeCl3/100 μM ascorbate with 1, 5, 10, 20, 30, 40, or 50 mM H 2O2 (pH 6.2). Oxidation with >1 mM H2O 2 for 40 min significantly (P < 0.05) enhanced hydration of muscle samples, whereas oxidation with 40 and 50 mM H2O2 for 2 min or with 20 mM H2O2 for 40 min caused pronounced declines in water-holding capacity and product yield. The changes coincided with marked increases in the protein carbonyl content, TBARS formation, and cross-linking of both myofibrillar and sarcoplasmic proteins. Dye-tracing tests showed that the enhanced hydration at >1 mM H2O2 was due to facilitated water diffusion into muscle tissue. This result was strongly corroborated by microscopic images that illustrated enlargements of intercellular spacing, that is, gaps, in oxidized muscle tissue, which served as canals for water diffusion.

Original languageEnglish
Pages (from-to)10697-10704
Number of pages8
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number19
DOIs
StatePublished - Oct 13 2010

Keywords

  • Hydration
  • Myofiber shrinkage
  • Protein oxidation
  • Water-holding capacity

ASJC Scopus subject areas

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

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