Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout ( Oncorhynchus mykiss )

被引：9
|
作者：
Wang, Youjun [1 ]
Zhao, Yangmeijin [1 ]
He, Yuxuan [1 ]
Ao, Chengxiang [1 ]
Jiang, Yusheng [2 ]
Tian, Yuanyong [1 ,3 ]
Zhao, Hui [1 ,3 ]
Lu, Hang [1 ,3 ]
机构：
[1] Dalian Ocean Univ, Coll Food Sci & Engn, Heishijiao St, Dalian 116023, Peoples R China
[2] Key Lab Dalian Shrimp & Crab Breeding & Hlth Aquac, Heishijiao St, Dalian 116023, Peoples R China
[3] Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Qinggongyuan St, Dalian 116034, Peoples R China
来源：
FOOD CHEMISTRY | 2024年 / 451卷
关键词：
Rainbow trout; Myofibrillar protein; Unsaturated fatty acids; Protein oxidation; GEL PROPERTIES; SOY-PROTEIN; SYSTEMS; AGGREGATION; PRODUCT; STORAGE;
D O I：
10.1016/j.foodchem.2024.139403
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this study, the impact of three unsaturated fatty acids (Oleic acid: OA, Eicosapentaenoic acid: EPA, Docosahexaenoic acid: DHA) on the oxidation and structure of rainbow trout myofibrillar protein (MP) was explored. The findings revealed a notable increase in carbonyl content (P < 0.05) and a significant decrease in total sulfhydryl content (P < 0.05) of MP with the concentration increase of the three unsaturated fatty acids. Endogenous fluorescence spectroscopy and surface hydrophobicity analyses showed that unsaturated fatty acids can cause unfolding and exposure of hydrophobic groups in MP. In addition, SDS-PAGE showed that disulfide bonds were associated with MP cross-linking and aggregate size induced by unsaturated fatty acids. Overall, three unsaturated fatty acid treatments facilitated the oxidation of myofibrillar proteins, and the extent of protein oxidation was closely associated with the concentration of unsaturated fatty acids.
引用
收藏
页数：8
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