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J Agric Food Chem. 2016 Jun 8;64(22):4618-26. doi: 10.1021/acs.jafc.6b01168. Epub 2016 May 31.

Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin.

Author information

1
Department of Food Science and Technology, South China University of Technology , Guangzhou 510640, China.
2
Department of Food Science and Engineering, Jinan University , Guangzhou 510632, China.
3
Food Chemistry, Department of Food Science, University of Copenhagen , Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark.

Abstract

Iron(II), added as FeSO4·7H2O, was found to increase the rate of oxygen depletion as detected electrochemically in a pork homogenate from Longissimus dorsi through an initial increase in metmyoglobin formation from oxymyoglobin and followed by formation of primary and secondary lipid oxidation products and protein oxidation as detected as thiol depletion in myofibrillar proteins. Without added iron(II), under the same conditions at 37 °C, oxygen consumption corresponded solely to the slow oxymyoglobin autoxidation. Long-lived myofibrillar protein radicals as detected by ESR spectroscopy in the presence of iron(II) were formed subsequently to oxymyoglobin oxidation, and their level was increased by lipid oxidation when oxygen was completely depleted. Similarly, the time profile for formation of lipid peroxide indicated that oxymyoglobin oxidation initiates both protein oxidation and lipid oxidation.

KEYWORDS:

lipid; myofibrillar protein; myoglobin; oxidation; pork

PMID:
27217062
DOI:
10.1021/acs.jafc.6b01168
[Indexed for MEDLINE]

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