Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation

Lin Chen; Chenyi Li; Niamat Ullah; Yan Guo; Xuchun Sun; Xuejiao Wang; Xinglian Xu; Robert M Hackman; Guanghong Zhou; Xianchao Feng

doi:10.1016/j.meatsci.2016.06.010

Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation

Meat Sci. 2016 Nov:121:228-237. doi: 10.1016/j.meatsci.2016.06.010. Epub 2016 Jun 15.

Authors

Lin Chen¹, Chenyi Li¹, Niamat Ullah², Yan Guo¹, Xuchun Sun¹, Xuejiao Wang¹, Xinglian Xu³, Robert M Hackman⁴, Guanghong Zhou⁵, Xianchao Feng⁶

Affiliations

¹ College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
² College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China; Department of Human Nutrition, The University of Agriculture Peshawar, Pakistan.
³ Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
⁴ Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, CA 95616, USA.
⁵ Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: guanghong.zhou@hotmail.com.
⁶ College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China; Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: xianchaofeng@hotmail.com.

PMID: 27348321
DOI: 10.1016/j.meatsci.2016.06.010

Abstract

PSE pork has a weaker texture than normal pork due to the denaturation by endogenous protease. Changes in the nutritional quality and characteristics of myofibrillar protein (MP) from PSE pork have been scarcely documented. MPs were isolated from both PSE (MPP) and normal pork (MPN) and were oxidized for 12h at 4°C by a hydroxyl radical generating system (10μM FeCl3, 100μM ascorbic acid, 0.1, 1, and 10mM H2O2). The MPP had less aggregation and looser structure with higher surface hydrophobicity. The MPP was also less polymeric, as evidenced by intenser bands on SDS-PAGE and fewer carbonyl-NH2 interactions. The MPP particles were of smaller size, caused by the endogenous protease and oxidation, and reached the critical concentration to enhance the solubility. The altered characteristics of MPP enhanced its in vitro digestion rate and overall digestibility. In addition, the in vitro digestion rate of MPN can be enhanced if the oxidative stress is strong enough (10mM H2O2).

Keywords: In vitro digestion; Myofibrillar proteins; Nutritional quality; Oxidation; PSE.

MeSH terms

Animals
Ascorbic Acid / chemistry
Digestion
Electrophoresis, Polyacrylamide Gel
Food Handling
Food Quality
Hydrogen Peroxide / chemistry
Hydrophobic and Hydrophilic Interactions
Hydroxyl Radical / chemistry
Meat Products / analysis*
Muscle Proteins / chemistry*
Muscle, Skeletal / chemistry
Oxidation-Reduction
Red Meat / analysis*
Solubility
Swine

Substances

Muscle Proteins
Hydroxyl Radical
Hydrogen Peroxide
Ascorbic Acid