Oxidatively induced chemical changes and interactions of mixed myosin, beta-lactoglobulin and soy 7S globulin
2000
Liu, G. | Xiong, Y.L.
The effects of oxidation on the chemical characteristics of myosin, beta-lactoglobulin and soy 7S globulin were investigated in a free radical-generating system (FeCl3/H2O2/ascorbate). Oxidised myosin exhibited a marked increase (> 10-fold) in carbonyls, a small increase in amines and conversion of some free sulphhydryls to disulphide bonds. Oxidised beta-lactoglobulin and 7S globulin also showed a major increase in the carbonyl content (five- and threefold respectively), but other chemical changes were relatively minor. In the oxidised myosin/beta-lactoglobulin composites, some cross-linked aggregates were formed. Aggregation was also evidenced in the myosin/7S globulin composites exposed to the oxidising agents. The results indicated that oxidation enhanced interactions of the non-muscle proteins with myosin apparently through the modification of amino acid side chains. These physicochemical changes may influence the functionality of processed muscle foods.
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