Iron(II) Initiation of Lipid and Protein Oxidation in Pork: The Role of Oxymyoglobin
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- 作者：Feibai Zhou ; Sisse Jongberg ; Mouming Zhao ; Weizheng Sun ; Leif H. Skibsted
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2016
- 出版时间：June 8, 2016
- 年：2016
- 卷：64
- 期：22
- 页码：4618-4626
- 全文大小：512K
- 年卷期：0
- ISSN：1520-5118
文摘
Iron(II), added as FeSO4·7H2O, was found to increase the rate of oxygen depletion as detected electrochemically in a pork homogenate from Longissimus dorsi through an initial increase in metmyoglobin formation from oxymyoglobin and followed by formation of primary and secondary lipid oxidation products and protein oxidation as detected as thiol depletion in myofibrillar proteins. Without added iron(II), under the same conditions at 37 °C, oxygen consumption corresponded solely to the slow oxymyoglobin autoxidation. Long-lived myofibrillar protein radicals as detected by ESR spectroscopy in the presence of iron(II) were formed subsequently to oxymyoglobin oxidation, and their level was increased by lipid oxidation when oxygen was completely depleted. Similarly, the time profile for formation of lipid peroxide indicated that oxymyoglobin oxidation initiates both protein oxidation and lipid oxidation.