Physicochemical changes of myofibrillar proteins of squid (Argentinus ilex) induced by hydroxyl radical generating system

Food Chem. 2019 Nov 1:297:124941. doi: 10.1016/j.foodchem.2019.06.008. Epub 2019 Jun 4.

Abstract

The effect of a hydroxyl radical generating system (HRGS), which contained FeCl3, sodium ascorbate, and different concentrations of H2O2, on the physiochemical properties of myofibrillar protein (MP) from squid mantles, has been investigated. The effect of different exposure times to HRGS was also considered. Compared to non-oxidized MP, a significant (p < 0.05) increase in carbonyl content (more than 50% of its original content) and protein solubility, as well as in surface hydrophobicity, was observed in the oxidative MP. With different treatment times, a sharp decrease (p < 0.05) in sulfhydryl content was detected. In addition, hydroxyl radical treatment significantly reduced the MP gel's texture properties, whiteness and water holding capacity, especially at higher concentrations of H2O2. This observation could be attributed to extensive disorderly and less compact structure of MP gels. The results demonstrate the negative effect of HRGS on the structural and functional properties of MP from squid mantles.

Keywords: Argentinus ilex; Hydroxyl radical generating system; Myofibrillar protein; Protein oxidation.

MeSH terms

  • Animals
  • Ascorbic Acid / chemistry
  • Decapodiformes / metabolism*
  • Gels / chemistry
  • Hydrophobic and Hydrophilic Interactions
  • Hydroxyl Radical / chemistry
  • Oxidation-Reduction
  • Rheology
  • Shellfish Proteins / chemistry*
  • Shellfish Proteins / metabolism
  • Solubility
  • Sulfhydryl Compounds / analysis
  • Water / chemistry

Substances

  • Gels
  • Shellfish Proteins
  • Sulfhydryl Compounds
  • Water
  • Hydroxyl Radical
  • Ascorbic Acid