Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions

IF 5.7 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2024-11-20 DOI:10.1021/acs.jafc.4c06603

Dong Zhang, Zhi-Cheng Wu, Jing-Bing Xu, Nan-Xi Huang, Yong Tang, Chang Su, Jie Tang, Hong-Jun Li

{"title":"Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions","authors":"Dong Zhang, Zhi-Cheng Wu, Jing-Bing Xu, Nan-Xi Huang, Yong Tang, Chang Su, Jie Tang, Hong-Jun Li","doi":"10.1021/acs.jafc.4c06603","DOIUrl":null,"url":null,"abstract":"This study aimed to explore the mechanism influencing different addition amounts of capsaicin on the gel characteristics and microstructure of myofibrillar protein (MP) gels under conditions induced by hydroxyl free radicals (•OH). Results indicate that adding capsaicin can improve the gelling characteristics of the MPs. With an increased amount of capsaicin added, the oxidation of MPs by •OH decreased, and the number of oxidation sites decreased. Peptides located around residues 651–851 in the head domain SH1 and S2 subunits of the myosin heavy chain were susceptible to oxidation. Capsaicin primarily interacted with amino acids in SH1 (residues 1–151 and 601–651), reducing the effect of •OH on MPs and consequently decreasing the occurrence of MP aggregation. Capsaicin protected the structure and oxidation sites of MPs under oxidative conditions, ensuring the formation of an MP gel with uniformly dense pores during heating, thereby improving the texture characteristics and water-holding capacity of the gel.","PeriodicalId":41,"journal":{"name":"Journal of Agricultural and Food Chemistry","volume":"6 1","pages":""},"PeriodicalIF":5.7000,"publicationDate":"2024-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agricultural and Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1021/acs.jafc.4c06603","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

This study aimed to explore the mechanism influencing different addition amounts of capsaicin on the gel characteristics and microstructure of myofibrillar protein (MP) gels under conditions induced by hydroxyl free radicals (•OH). Results indicate that adding capsaicin can improve the gelling characteristics of the MPs. With an increased amount of capsaicin added, the oxidation of MPs by •OH decreased, and the number of oxidation sites decreased. Peptides located around residues 651–851 in the head domain SH1 and S2 subunits of the myosin heavy chain were susceptible to oxidation. Capsaicin primarily interacted with amino acids in SH1 (residues 1–151 and 601–651), reducing the effect of •OH on MPs and consequently decreasing the occurrence of MP aggregation. Capsaicin protected the structure and oxidation sites of MPs under oxidative conditions, ensuring the formation of an MP gel with uniformly dense pores during heating, thereby improving the texture characteristics and water-holding capacity of the gel.

Abstract Image

查看原文本刊更多论文

不同辣椒素添加量对氧化条件下肌纤维蛋白质的结构、氧化位点和凝胶特性的影响

本研究旨在探讨在羟基自由基（-OH）诱导条件下，不同添加量的辣椒素对肌纤维蛋白（MP）凝胶的凝胶特性和微观结构的影响机制。结果表明，添加辣椒素可以改善 MP 的凝胶特性。随着辣椒素添加量的增加，MPs 被 -OH 氧化的程度降低，氧化位点的数量减少。肌球蛋白重链头部结构域SH1和S2亚基残基651-851附近的肽易被氧化。辣椒素主要与SH1中的氨基酸（残基1-151和601-651）相互作用，降低了-OH对肌球蛋白的影响，从而减少了肌球蛋白聚集的发生。在氧化条件下，辣椒素能保护MP的结构和氧化位点，确保在加热过程中形成具有均匀致密孔隙的MP凝胶，从而改善凝胶的质地特性和持水能力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.