@article{CHEN2023, 
author = {Lamei CHEN and Shanhu TANG and Sining LI and Jinjin LI and Qiaoyan LI and Jiaying ZHAO},
title = {Effect of Malondialdehyde Oxidation on the Structure and Functional Properties of Myofibrillar Protein in Yak Meat},
year = {2023},
journal = {Food Science},
volume = {44},
number = {8},
pages = {46-54},
keywords = {structural properties, functional properties, myofibrillar protein, yak meat, malondialdehyde oxidation},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20220627-299},
doi = {10.7506/spkx1002-6630-20220627-299},
abstract = {To explore the effect of different levels of lipid oxidation on the structural and functional properties of myofibrillar protein (MP) in yak meat, the oxidation of side-chain amino acids, structure, rheological characteristics, and emulsion stability of MP incubated in the presence of different concentrations (0, 0.1, 1, 5, 10 and 20 mmol/L) of malondialdehyde (MDA) were measured. The results showed that with an increase in MDA concentration, the contents of carbonyl group, MDA-MP adducts and dimeric tyrosine and the relative content of β-turn in MP overall increased, while total sulfhydryl content, surface hydrophobicity, endogenous fluorescence intensity, and the relative contents of α-helix and β-sheet decreased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results indicated gradual loss of myosin heavy and light chains, implying that interaction with MDA could induce MP oxidation and cross-linked aggregation and result in structural transition from an ordered to a disordered state. In addition, moderate oxidation (with MAD concentration < 10 mmol/L) increased the storage and loss moduli and improved the gel quality of MP; however, excessive oxidation (with MAD concentration ≥ 10 mmol/L) led to serious aggregation of MP and a decrease in the storage and loss moduli as well as a decrease in the emulsion stability and color deterioration. In conclusion, MDA oxidation can promote the oxidation of MP, and alter the structural and functional properties.}
}