Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12520%2F20%3A43900819" target="_blank" >RIV/60076658:12520/20:43900819 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1016/j.lwt.2019.108849" target="_blank" >https://doi.org/10.1016/j.lwt.2019.108849</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2019.108849" target="_blank" >10.1016/j.lwt.2019.108849</a>
Alternative languages
Result language
angličtina
Original language name
Dose affected the role of gallic acid on mediating gelling properties of oxidatively stressed Japanese seerfish myofibrillar protein
Original language description
The study investigated effects of gallic acid (GA, 0, 1, 5, 25 and 125 mu mol/g) on properties of oxidatively stressed Japanese seerfish myofibrillar protein (MFP). Results showed that GA alleviated carbonyls formation and protected free amine. 5 mu mol/g GA stabilized sulphydryls and secondary structure while 125 mu mol/g GA enabled great loss of sulphydryls and reduced alpha-helix structure. Analysis of tryptophan fluorescence and surface hydrophobicity indicated that GA induced the unfolding of MFP structure but not in a dose-response fashion. Polymers were formed along with marked attenuation of myosin heavy chain in MFP with 125 mu mol/g GA, and its particle size was the largest. Compared with purely oxidized MFP, MFP with 125 mu mol/g GA showed a radical peak with narrower peak width but higher intensity. Results imply that high dose GA formed thiol-quinone adducts, enhancing polymerization. It also formed stable protein-bound phenoxyl radicals, inhibiting protein oxidation. Compared with non-oxidized group, storage modulus of MFP with 5 mu mol/g GA increased sharply but that of MFP with 125 mu mol/g GA decreased distinctly. The study suggests the role of GA on MFP depends much on its dose. Low dose GA could be used for improving fish MFP gelling property.
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT - Food Science and Technology
ISSN
0023-6438
e-ISSN
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Volume of the periodical
118
Issue of the periodical within the volume
neuveden
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
8
Pages from-to
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UT code for WoS article
000503313900121
EID of the result in the Scopus database
2-s2.0-85075731974