Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins

Chencai Xu; Guanyi Chen; Xiaosi Chen; Chunbei Chen; Qiuyu Xia; Qinxiu Sun; Shuai Wei; Zongyuan Han; Zefu Wang; Shucheng Liu

doi:10.1016/j.foodchem.2023.138332

Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins

Food Chem. 2024 May 30:441:138332. doi: 10.1016/j.foodchem.2023.138332. Epub 2024 Jan 3.

Authors

Chencai Xu¹, Guanyi Chen¹, Xiaosi Chen¹, Chunbei Chen¹, Qiuyu Xia¹, Qinxiu Sun², Shuai Wei¹, Zongyuan Han¹, Zefu Wang³, Shucheng Liu⁴

Affiliations

¹ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China.
² College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China.
³ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China. Electronic address: [email protected].
⁴ College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China. Electronic address: [email protected].

PMID: 38183722
DOI: 10.1016/j.foodchem.2023.138332

Abstract

The impact of oxidized myoglobin (Mb) on myofibrillar protein (MP) oxidation and water retention was investigated. Results showed that the oxidation of Mb increased with increasing concentration of oxidized linoleic acid (OLA). In the presence of 100 mmol/L OLA, hemin iron decreased by 62.07 % compared to the control group. Further investigation showed that mild oxidation of Mb (≤10 mmol/L OLA) increased the water retention and the absolute value of the zeta potential of MP, whereas excessive oxidation (>10 mmol/L OLA) decreased these properties. With the increase of Mb oxidation, the carbonyl content in MP increased, and α-helices changed to random helix. And the tertiary structure changed. Pearson correlation analysis suggested that oxidized Mb affected the water retention of MP, which was closely related to hemin iron and non-hemin iron. In conclusion, OLA induced Mb oxidation, further promoted MP oxidation and affected its water retention.

Keywords: Golden pompano; Myofibrillar protein; Myoglobin; Non-heme iron; Water retention.

MeSH terms

Hemin* / chemistry
Iron
Myoglobin* / chemistry
Oxidation-Reduction
Water

Substances

Myoglobin
Hemin
Iron
Water