naa a22 4500 510725074 CHVBK 20180411082932.0 cr unu---uuuuu 180411e20130701xx s 000 0 eng 10.1007/s11947-012-0823-8 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0823-8 Effect of Oxidation on the Emulsifying Properties of Myofibrillar Proteins [Elektronische Daten] [Weizheng Sun, Feibai Zhou, Da-Wen Sun, Mouming Zhao] The aim of this work was to investigate the effect of chemical oxidation on the emulsifying properties of myofibrillar proteins. Myofibrillar proteins were oxidized by a hydroxyl radical generating system (Fenton reaction). Structural changes of oxidized or non-oxidized myofibrillar proteins were determined using surface hydrophobicity (H0) and Fourier transform infrared (FTIR) spectroscopy. The results suggested that H0 increased (p < 0.05) after treatment with oxidizing agent. Result from FTIR suggested that protein aggregation occurred and there was an increase in β-sheet structure accompanied by a decrease in turns, alpha helix, and random structures with the increase of oxidizing agent. Changes in zeta potential of the test emulsions suggested that protein oxidation could alter the electric charge of myofibrillar proteins. The analysis of the emulsions showed that protein oxidation had a negative effect on the emulsifying properties of myofibrillar proteins due to changes in electric charge, surface active properties, and protein molecular flexibility. Springer Science+Business Media, LLC, 2012 Myofibrillar proteins nationallicence Protein oxidation nationallicence Emulsions nationallicence FTIR nationallicence Hydrophobicity nationallicence Zeta potential nationallicence Sun Weizheng College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut Zhou Feibai College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut Sun Da-Wen College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut Zhao Mouming College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1703-1712 1935-5130 6:7<1703 2013 6 11947 https://doi.org/10.1007/s11947-012-0823-8 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0823-8 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Sun Weizheng College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Zhou Feibai College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Sun Da-Wen College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut NATIONALLICENCE 700 1- Zhao Mouming College of Light Industry and Food Sciences, South China University of Technology, 510640, Guangzhou, China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/7(2013-07-01), 1703-1712 1935-5130 6:7<1703 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer