Czech J. Food Sci., 2024, 42(6):423-434 | DOI: 10.17221/133/2024-CJFS

Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosinOriginal Paper

Yingying Cao, Huaiyu Li, Fubing Wang
College of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, China

To research the impact of free radical oxidation on myosin, we established a hydroxyl radical oxidation system using iron/hydrogen peroxide/ascorbic acid. By varying hydrogen peroxide concentrations (0, 0.5, 1, 5, 10, 20 mmol·L–1), we achieved different oxidation levels of myosin and investigated the effects on its structural and functional characteristics. The results showed that when the H2O2 concentration was 20 mmol·L–1, compared with the control group, the carbonyl content of myosin was 2.376 times higher, the sulfhydryl content was decreased by 37.02%, the surface hydrophobicity was increased by 59.13%, the solubility was decreased by 19.54%, and the turbidity was significantly increased (P < 0.05). Myosin emulsification, emulsification stability, and foaming capacity initially increased and then they diminished, and the maximum value was reached when the H2O2 concentration was 5 mmol·L–1, whereas foaming stability remained relatively unchanged. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis research revealed increased crosslinking and protein polymerisation in oxidised myosin. The secondary structure of myosin measured by Fourier infrared spectroscopy showed that the α-helix content decreased by 14.41% and the β-fold content increased by 44.50%. These results suggested that oxidative modification alters the structural and functional properties of myosin, providing valuable insights for its structural and functional analyses.

Keywords: SDS-PAGE; FTIR; oxidation of proteins; functional characteristics; structural characteristics

Received: July 3, 2024; Revised: October 26, 2024; Accepted: October 31, 2024; Prepublished online: November 6, 2024; Published: December 18, 2024  Show citation

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Cao Y, Li H, Wang F. Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin. Czech J. Food Sci. 2024;42(6):423-434. doi: 10.17221/133/2024-CJFS.
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