The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein

Meat Science
Hongsheng ChenBaohua Kong

Abstract

Oxidation is a major cause of protein quality deterioration during the storage and processing of food. This study investigated the effects of clove extract (CE) on structural and rheological changes in porcine longissimus myofibrillar proteins (MP) and the effects of oxidizing radicals produced by a Fenton reaction system (FRS). Increased oxidation time was accompanied by increased carbonyl content, reduced Ca-ATPase activity, decreased enthalpy of denaturation, decreased thermal transition temperatures (P<0.05), and increased protein susceptibility to thermal aggregation. The addition of CE significantly inhibited carbonyl formation (P<0.05), enhanced solubility and thermal stability, and improved the gel formation ability (storage modulus, loss modulus) of MP. The protective effect of CE on protein denaturation was demonstrated by its efficacy in maintaining Ca-ATPase activity and decreasing the degree of protein aggregation. Overall, the hydroxyl radical-induced loss of the structural and functional properties of MP was significantly reduced by the presence of CE.

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Citations

Apr 30, 2016·Critical Reviews in Food Science and Nutrition·M Estévez, C Luna
Dec 20, 2020·Comprehensive Reviews in Food Science and Food Safety·Xue ZhaoGuanghong Zhou
Mar 19, 2021·Comprehensive Reviews in Food Science and Food Safety·Anqi Guo, Youling L Xiong
Jan 27, 2021·Journal of Agricultural and Food Chemistry·Daojing ZhangCunliu Zhou

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