The dual effects of riboflavin and kelp polyphenol extracts on the gel properties of myofibrillar protein from Scomberomorus Niphonius under UVA irradiation
| Autor: | Yihan Sun, Baoyu He, Hang Qi, Yuan Pu, Chenxu Yu, Yu Ming, Meiran Jin |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Fish Proteins
Free Radicals Ultraviolet Rays Radical Riboflavin Mackerel 01 natural sciences Analytical Chemistry 0404 agricultural biotechnology Animals Food science Irradiation biology Chemistry 010401 analytical chemistry Tryptophan Polyphenols 04 agricultural and veterinary sciences General Medicine biology.organism_classification 040401 food science 0104 chemical sciences Perciformes Kelp Covalent bond Polyphenol sense organs Myofibril Gels Food Science |
| Zdroj: | Food chemistry. 332 |
| ISSN: | 1873-7072 |
| Popis: | In the present study, effects of riboflavin (RF) and kelp polyphenol extracts (KPE) on mackerel (Scomberomorus Niphonius) myofibrillar protein (MP) gel were studied with or without ultraviolet A (UVA) irradiation treatment. The gel strength was increased with the addition of RF and KPE under UVA irradiation. Analysis of the proteins in the gel indicated that the carbonyl content increased, while the contents of total sulfhydryl and amino groups decreased. The proteins appeared to have no α-helix structures, and the endogenous tryptophan content appeared to decrease. The results of SDS-PAGE indicated that the RF and KPE treated samples under UVA irradiation showed massive MP cross-linking by covalent bonds. Electron spin resonance (ESR) results indicated that UVA irradiation generated free radicals in RF and KPE, which ultimately led to an improvement in MP gel properties. It also indicated that KPE could prevent the occurrence of peroxidation to improve the gel properties. |
| Databáze: | OpenAIRE |
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