Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere
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Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere. / Zainudin, Mohd Asraf Mohd; Poojary, Mahesha M.; Jongberg, Sisse; Lund, Marianne N.
In: Food Chemistry, Vol. 299, 125132, 2019.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Light exposure accelerates oxidative protein polymerization in beef stored in high oxygen atmosphere
AU - Zainudin, Mohd Asraf Mohd
AU - Poojary, Mahesha M.
AU - Jongberg, Sisse
AU - Lund, Marianne N.
PY - 2019
Y1 - 2019
N2 - Protein oxidation of beef patties stored in high oxygen modified atmosphere packaging for 9 days was investigated. Meat was either stored in the dark, under light, or in the dark with addition of FeCl2/H2O2/myoglobin (forced oxidation). SDS-PAGE analysis showed high degree of protein polymerization for meat exposed to light, compared to the other samples. Light exposure induced reducible (disulfide) and non-reducible cross-links, while mainly disulfides were formed in meat stored in the dark. Light exposure was responsible for 58% loss of free thiols (Cys residues). No significant loss of other amino acid residues was observed and none of the most common oxidation products of tryptophan, tyrosine, and phenylalanine were detected. Intrinsic fluorescence measurements of tryptophan showed 27% loss in samples exposed to light, which was ascribed to loss of protein solubility via protein polymerization rather than tryptophan oxidation. Protein carbonyls were mainly detected in forced oxidized samples at Day 0.
AB - Protein oxidation of beef patties stored in high oxygen modified atmosphere packaging for 9 days was investigated. Meat was either stored in the dark, under light, or in the dark with addition of FeCl2/H2O2/myoglobin (forced oxidation). SDS-PAGE analysis showed high degree of protein polymerization for meat exposed to light, compared to the other samples. Light exposure induced reducible (disulfide) and non-reducible cross-links, while mainly disulfides were formed in meat stored in the dark. Light exposure was responsible for 58% loss of free thiols (Cys residues). No significant loss of other amino acid residues was observed and none of the most common oxidation products of tryptophan, tyrosine, and phenylalanine were detected. Intrinsic fluorescence measurements of tryptophan showed 27% loss in samples exposed to light, which was ascribed to loss of protein solubility via protein polymerization rather than tryptophan oxidation. Protein carbonyls were mainly detected in forced oxidized samples at Day 0.
KW - Photo-oxidation
KW - Meat
KW - Protein thiols
KW - Protein cross-linking
KW - Protein oxidation
KW - Tryptophan oxidation
KW - Fluorescence
U2 - 10.1016/j.foodchem.2019.125132
DO - 10.1016/j.foodchem.2019.125132
M3 - Journal article
C2 - 31299519
VL - 299
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 125132
ER -
ID: 225557630