@article{Wang2024, 
author = {Ke Wang and Yimin Zhang and Jingxin Sun},
title = {Oxidative mechanism of chicken wooden breast myofibrillar protein},
year = {2024},
journal = {Food Science and Human Wellness},
volume = {13},
number = {6},
pages = {3415-3423},
keywords = {Physicochemical property, Molecular structure, Oxidation, Free radical, Myofibrillar protein, Wooden breast},
url = {https://www.sciopen.com/article/10.26599/FSHW.2023.9250026},
doi = {10.26599/FSHW.2023.9250026},
abstract = {To explore the oxidation mechanism of wooden breast myofibrillar protein (WBMP), oxidative breast MP (OBMP) was obtained from different doses (3, 10, and 20 mmol/L) of H2O2 oxidized normal breast MP (NBMP). The results showed that the Zeta-potential, particle size, solubility, sulfhydryl, and carbonyl contents of OBMP-3 (3 mmol/L, low-dose free radicals) and WBMP were similar. Fluorescence spectrum analysis showed that the oxidation of low-dose free radicals led to a significant increase in the surface hydrophobicity (from 214.03 ± 10.03 to 393.50 ± 10.33) and tryptophan fluorescence intensity (from 185.71 to 568.32). In addition, the α-helix content of WBMP decreased significantly from (37.46 ± 1.15)% (NBMP) to (34.70 ± 2.04)%, while β-sheet and random coil contents increased significantly (P < 0.05) from (14.37 ± 0.69)% and (22.24 ± 0.78)% (NBMP) to (17.70 ± 0.87)% and (25.20 ± 1.47)% (WBMP). In summary, low-dose free radical oxidation attacks protein groups, inducing secondary and tertiary structural changes, leading to the formation of WBMP. This work will provide a theoretical basis at the molecular level for exploring the mechanism of functional degradation of WBMP.}
}