The interaction between lipid oxidation products and bovine sarcoplasmic (SP) and myofibrillar protein (MP) homogenates in the presence of green tea was investigated. To monitor the effect of green tea on lipid oxidation, aldehydes were measured while effect on protein was monitored via changes in myoglobin, thiols, and tryptophan fluorescence over nine days of refrigerated storage. The presence of SP and MP decreased free aldehydes in the buffers. The SP bound more aldehydes than MP. The tea compounds exhibited more favorable binding energies than aldehydes near histidine 64 close to the heme moiety of myoglobin. Addition of tea lowered tryptophan fluorescence and thiol content. The results suggested that green tea enhances the binding of bovine SP and MP to lipid oxidation products. The results also suggested that green tea can decrease rancidity by directly binding lipid oxidation products.
Stapornkul, N., Prytkova, T., Were, L., 2016. Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle. Food Research International, CoCoTea 2015 – Third International Congress on Cocoa, Coffee and Tea 89, Part 2, 1038–1045. doi:10.1016/j.foodres.2016.01.016
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Amino Acids, Peptides, and Proteins Commons, Animal Structures Commons, Botany Commons, Dairy Science Commons, Food Chemistry Commons, Food Microbiology Commons, Lipids Commons, Meat Science Commons, Molecular, Genetic, and Biochemical Nutrition Commons, Other Nutrition Commons, Other Plant Sciences Commons, Plant Biology Commons, Plant Breeding and Genetics Commons