Effect of a Hydroxyl Radical-generating System on the Characteristics of Proteins from Hairtail (Trichiurus haumela)
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Abstract:
General nutritional components and amino acid composition from fresh hairtails were investigated by national standard methods. The results showed that in fresh hairtails, crude protein accounted for 88.19% of dry weight, the essential amino acid index (EAAI) was 1.64, and the amino acid score (AAS) was relatively high, implying high nutritional value. In the simulated system, the value of thiobarbituric acid-reactive substances (TBARS), which is an indicator of lipid oxidation, as well as carbonyl and sulfhydryl content, which are indicators of protein oxidation, were measured. Additionally, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was used to explore the effect of lipid oxidation and protein oxidation on protein solubility and digestibility. With prolonged oxidation time, TBARS value and carbonyl content of myofibrillar proteins increased significantly (p < 0.05), while those of sulfhydryl content dropped after the initial increase and the peak value was reached after 1 h oxidation. The SDS-PAGE pattern showed that aggregation of myosin heavy chains occurred after oxidation. With increasing degree of oxidation, the solubility of proteinates decreased significantly (p < 0.05), while the in vitro protein digestibility of hairtail reached the highest value (92.09%) after 1 h of oxidation and then decreased gradually. The results indicated that the hydroxyl radical-generating system promoted lipid and protein oxidation in hairtail, and caused a decline in the solubility of proteinates, but moderate oxidation enhanced in vitro protein digestibility.
