Effect of oxidation on the structural and functional properties of myofibrillar in Coregonus peled

• DOI: 10.47836/ifrj.28.5.09
• Publication Date: 2022-06-30T12:52:33Z
• Authors: Xiaorong Deng; Yongdong Lei; Juan Liu; Shiling Lu; Jian Zhang
• Keywords: Myofibril; Mole

The effects of the degree oxidation (0.01 mmol/L FeCl3, 0.1 ascorbic acid, 1 - 20 H2O2) principally induced by Fenton systems on structural and functional properties Coregonus peled myofibrillar proteins (MP) was investigated. When levels MP increased, their carbonyl groups increased but sulfhydryl decreased (p < 0.05). SDS-PAGE analysis revealed more cross-linking protein polymerisation in oxidised MP. FTIR suggested that conformational changes results indicated moderate (5 10 improved foaming capacity thus providing better properties; while excessive (≥ 15 led to deterioration due formation large aggregates, therefore, should be avoided application food processing industry.