Document Type
Article
Publication Date
1-19-2016
Abstract
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.
Recommended Citation
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
Peer Reviewed
1
Copyright
Elsevier
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Included in
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
Comments
NOTICE: this is the author’s version of a work that was accepted for publication in Food Research International. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Research International, volume 89, issue 2 (CoCoTea 2015 – Third International Congress on Cocoa, Coffee and Tea), in 2016. DOI: 10.1016/j.foodres.2016.01.016
The Creative Commons license below applies only to this version of the article.