Food Chemistry Commons^™

Physicochemical And Functional Property Modification Of Myofibrillar Protein By Phenolic Compounds Under Oxidative Stress, Anqi Guo

Theses and Dissertations--Animal and Food Sciences

Polyphenol-rich spices and extracts of phenolic compounds are widely utilized in meat processing to modify product flavors. Chemically, polyphenols are reactive with myofibrillar protein (MP), the most functional fraction of all muscle proteins responsible for texture development in comminuted meat products. Such protein–polyphenol interaction is prevalent under oxidative conditions that are common in meat processing. As a large group of phytochemicals with diverse structures, phenolic compounds are known to interact with MP with varying efficacies. Yet, the structure-function relationship of polyphenols in eliciting modification of MP is poorly understood. The overall objective of this dissertation research was to elucidate the …

Controlled Oxidative Modification With Glucose Oxidase To Enhance The Rheological And Gelling Properties Of Myofibrillar Proteins, Xu Wang

Theses and Dissertations--Animal and Food Sciences

This study investigated the feasibility of oxidative modification with glucose oxidase (GluOx) to enhance the rheological and gelling properties of myofibrillar protein. Differential oxidative modifications of myofibrillar protein (MP) by hydroxyl radicals generated in an enzymatic system with glucose oxidase (GluOx) in the presence of glucose/FeSO₄ compared to a Fenton system (H₂O₂/FeSO₄) were investigated. Firmer and more elastic MP gels were produced by the GluOx-oxidizing system than by the Fenton system at comparable H₂O₂ levels due to an altered radical reaction pathway.

The study further explored the effect of GluOx-mediated …