Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle.
Summary of "Protein oxidation enhances hydration but suppresses water-holding capacity in porcine longissimus muscle."
Pork longissimus muscle was oxidized at 4 °C by mixed 10 μM FeCl(3)/100 μM ascorbate with 1, 5, 10, 20, 30, 40, or 50 mM H(2)O(2) (pH 6.2). Oxidation with >1 mM H(2)O(2) for 40 min significantly (P < 0.05) enhanced hydration of muscle samples, whereas oxidation with 40 and 50 mM H(2)O(2) for 2 min or with 20 mM H(2)O(2) for 40 min caused pronounced declines in water-holding capacity and product yield. The changes coincided with marked increases in the protein carbonyl content, TBARS formation, and cross-linking of both myofibrillar and sarcoplasmic proteins. Dye-tracing tests showed that the enhanced hydration at >1 mM H(2)O(2) was due to facilitated water diffusion into muscle tissue. This result was strongly corroborated by microscopic images that illustrated enlargements of intercellular spacing, that is, gaps, in oxidized muscle tissue, which served as canals for water diffusion.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
This article was published in the following journal.
Name: Journal of agricultural and food chemistry
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Medical and Biotech [MESH] Definitions
An increased liquidity or decreased consistency of FECES, such as running stool. Fecal consistency is related to the ratio of water-holding capacity of insoluble solids to total water, rather than the amount of water present. Diarrhea is not hyperdefecation or increased fecal weight.
A surfactant that renders a surface wettable by water or enhances the spreading of water over the surface; used in foods and cosmetics; important in contrast media; also with contact lenses, dentures, and some prostheses. Synonyms: humectants; hydrating agents.
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