The effect of pH on the oxidation of bovine serum albumin by hypervalent myoglobin species

Kröger-Ohlsen, Maiken V.; Østdal, Henrik; Andersen, Mogens L.

doi:10.1016/s0003-9861(03)00317-5

Cited by 18 publications

(15 citation statements)

References 31 publications

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“…The production of an albumin centered radical has already been reported in oxidative medium (in the presence of peroxidases) and assigned to tryptophan, tyrosine or cysteine radicals (Kroger-Ohlsen, Ostdal, & Andersen, 2003). This radical was observed in mildly acid conditions (pH 5.3) suggesting that it should be taken into account when considering oxidation in meat and meat products (Kroger-Ohlsen et al, 2003).…”

Section: Tablementioning

confidence: 88%

Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation

et al. 2011

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Section: Tablementioning

confidence: 88%

Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation

et al. 2011

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“…In fact, peroxyl radicals formed during lipid oxidation has been reported to abstract hydrogen atoms from protein molecules leading to a radical‐mediated chain reaction similar to that of lipid oxidation 64. The initiation of lipid oxidation by reaction between hypervalent Mb and lipid (LH) and/or lipid hydroperoxides (LOOH) 30, as well as oxidation of BSA, has been also described and is pH dependent 27, 65. It is noteworthy that MP could act as redox‐active compounds and therefore protects themselves and other food components, such as lipids, from oxidative reactions 7, 66.…”

Section: Muscle Protein Oxidation Mechanismsmentioning

confidence: 99%

Protein oxidation in muscle foods: A review

Lund

Heinonen

Baron

et al. 2010

Molecular Nutrition Food Res

844

637

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Protein oxidation in living tissues is known to play an essential role in the pathogenesis of relevant degenerative diseases, whereas the occurrence and impact of protein oxidation (Pox) in food systems have been ignored for decades. Currently, the increasing interest among food scientists in this topic has led to highlight the influence that Pox may have on meat quality and human nutrition. Recent studies have contributed to solid scientific knowledge regarding basic oxidation mechanisms, and in advanced methodologies to accurately assess Pox in food systems. Some of these studies have provided insight into the reactions involved in the oxidative modifications undergone by muscle proteins. Moreover, a variety of products derived from oxidized muscle proteins, including cross-links and carbonyls, have been identified. The impact of oxidation on protein functionality and on specific meat quality traits has also been addressed. Some other recent studies have shed light on the complex interaction mechanisms between myofibrillar proteins and certain redox-active compounds such as tocopherols and phenolic compounds. This paper is devoted to review the most relevant findings on the occurrence and consequences of Pox in muscle foods. The efficiency of different anti-oxidant strategies against the oxidation of muscle proteins is also reported.

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“…The decrease in carbonyl content with increasing levels of xanthan gum concentration could be due to the antioxidant activity of xanthan gum. Xanthan gum suppresses the oxidation by chelation of iron between two side chains with a pyruvate residue because initiation of protein oxidation in meat proteins occurs due to heme and non-heme iron (Ganhão et al 2010;Khouryieh et al 2015;Kroger-Ohlsen et al 2003). The protein oxidation measurements by loss of sulphydryls of goshtaba formulations are presented in Table 5.…”

Section: Protein Oxidationmentioning

confidence: 99%

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

et al. 2015

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Goshtaba is a restructured meat product of Kashmiri wazwan prepared from meat emulsion with added fat (20 %), salt, spices and condiments and cooked in the curd. The present study was undertaken for the development of low fat goshtaba with the addition of xanthan gum as a fat replacer and was evaluated for proximate composition, pH, colour, lipid and protein oxidation, texture, microstructure and sensory properties. Low fat goshtaba formulations containing xanthan gum were higher in protein and moisture contents but, lower in fat content and pH value than the high fat control (p < 0.05). Colour evaluation revealed that high fat goshtaba had significantly higher L* value, but lower a* value than its low fat counterparts (p < 0.05). The significant decrease of TBARS values, protein carbonyls and loss of protein sulphydryl groups in low fat goshtaba formulations reflects the potential antioxidant activity of xanthan gum (p < 0.05). Hardness was significantly higher in high fat control but, cohesiveness, gumminess, and chewiness did not show any significant difference. Springiness increased with the increasing concentration of xanthan gum (0.5-1.5 %) and was higher in low fat product containing 1.5 % xanthan gum. SEM results indicate that xanthan gum lead to formation of an additional gel network which holds more water. Sensory evaluation revealed that goshtaba product with 0.5 % xanthan gum had quality characteristics that were similar to the control product containing 20 % fat.

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The effect of pH on the oxidation of bovine serum albumin by hypervalent myoglobin species

Cited by 18 publications

References 31 publications

Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation

Early post-mortem sarcoplasmic proteome of porcine muscle related to protein oxidation

Protein oxidation in muscle foods: A review

Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

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