Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation

Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation

The effects of chlorogenic acid (CA) (6, 30, and 150 &#956;M/g protein) on the physicochemical and functional properties of Coregonus peled myofibrillar protein (MP) through oxidation using a hydroxyl radical oxidation system (0.01 mM FeCl<sub>3</sub>, 0.01 mM Asc, and 1 mM H<sub&...

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Main Authors: Xin Guo, Hengheng Qiu, Xiaorong Deng, Xiaoying Mao, Xiaobing Guo, Chengjian Xu, Jian Zhang
Format: Article
Language:English
Published: MDPI AG 2019-09-01
Series:Molecules
Subjects:
Coregonus peled
myofibrillar protein
chlorogenic acid
physicochemical structure
functional properties
Online Access:https://www.mdpi.com/1420-3049/24/17/3205
id doaj-457f017a1c2741ac958332e1fa4b74e3
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spelling doaj-457f017a1c2741ac958332e1fa4b74e32020-11-25T01:24:04ZengMDPI AGMolecules1420-30492019-09-012417320510.3390/molecules24173205molecules24173205Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical OxidationXin Guo0Hengheng Qiu1Xiaorong Deng2Xiaoying Mao3Xiaobing Guo4Chengjian Xu5Jian Zhang6College of Food Science, Shihezi University, Shihezi 832000, ChinaCollege of Food Science, Shihezi University, Shihezi 832000, ChinaCollege of Food Science, Shihezi University, Shihezi 832000, ChinaCollege of Food Science, Shihezi University, Shihezi 832000, ChinaCollege of Food Science, Shihezi University, Shihezi 832000, ChinaCollege of Food Science, Shihezi University, Shihezi 832000, ChinaCollege of Food Science, Shihezi University, Shihezi 832000, ChinaThe effects of chlorogenic acid (CA) (6, 30, and 150 &#956;M/g protein) on the physicochemical and functional properties of Coregonus peled myofibrillar protein (MP) through oxidation using a hydroxyl radical oxidation system (0.01 mM FeCl<sub>3</sub>, 0.01 mM Asc, and 1 mM H<sub>2</sub>O<sub>2</sub>) were investigated. The result showed that CA inhibited the increase in protein carbonyl content but did not prevent losses in sulfhydryl and free amine contents caused by oxidation. The presence of CA also increased conformational changes in the secondary and tertiary structures of oxidized MP. Oxidized MP containing 6 &#956;M/g CA had superior functional properties (solubility, emulsifying, foaming, and gel properties), while oxidized MP containing 150 &#956;M/g CA aggregated, resulting in insolubility and a poor gel network.https://www.mdpi.com/1420-3049/24/17/3205Coregonus peledmyofibrillar proteinchlorogenic acidphysicochemical structurefunctional properties
collection DOAJ
language English
format Article
sources DOAJ
author Xin Guo
Hengheng Qiu
Xiaorong Deng
Xiaoying Mao
Xiaobing Guo
Chengjian Xu
Jian Zhang
spellingShingle Xin Guo
Hengheng Qiu
Xiaorong Deng
Xiaoying Mao
Xiaobing Guo
Chengjian Xu
Jian Zhang
Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation
Molecules
Coregonus peled
myofibrillar protein
chlorogenic acid
physicochemical structure
functional properties
author_facet Xin Guo
Hengheng Qiu
Xiaorong Deng
Xiaoying Mao
Xiaobing Guo
Chengjian Xu
Jian Zhang
author_sort Xin Guo
title Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation
title_short Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation
title_full Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation
title_fullStr Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation
title_full_unstemmed Effect of Chlorogenic Acid on the Physicochemical and Functional Properties of Coregonus Peled Myofibrillar Protein through Hydroxyl Radical Oxidation
title_sort effect of chlorogenic acid on the physicochemical and functional properties of coregonus peled myofibrillar protein through hydroxyl radical oxidation
publisher MDPI AG
series Molecules
issn 1420-3049
publishDate 2019-09-01
description The effects of chlorogenic acid (CA) (6, 30, and 150 &#956;M/g protein) on the physicochemical and functional properties of Coregonus peled myofibrillar protein (MP) through oxidation using a hydroxyl radical oxidation system (0.01 mM FeCl<sub>3</sub>, 0.01 mM Asc, and 1 mM H<sub>2</sub>O<sub>2</sub>) were investigated. The result showed that CA inhibited the increase in protein carbonyl content but did not prevent losses in sulfhydryl and free amine contents caused by oxidation. The presence of CA also increased conformational changes in the secondary and tertiary structures of oxidized MP. Oxidized MP containing 6 &#956;M/g CA had superior functional properties (solubility, emulsifying, foaming, and gel properties), while oxidized MP containing 150 &#956;M/g CA aggregated, resulting in insolubility and a poor gel network.
topic Coregonus peled
myofibrillar protein
chlorogenic acid
physicochemical structure
functional properties
url https://www.mdpi.com/1420-3049/24/17/3205
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