Effect of roasting temperature on lipid and protein oxidation and amino acid residue side chain modification of beef patties
This journal is © The Royal Society of Chemistry..
Beef is rich in nutrients and is one of the most important ingredients in the world. But in the process of cooking and heating, the nutrients of beef will change to varying degrees. How temperature affects the oxidation of lipids and proteins in beef, and the modification of amino acid residues is unclear. This study intended to heat beef at different roasting temperatures (150 °C, 190 °C, 230 °C, 270 °C, 310 °C), measure parameter including colour, peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), thiol and carbonyl content, protein solubility, tryptophan and Schiff base content, protein molecular weight distribution and modification of amino acid residues to discussed the effects of different temperatures on the lipid and protein oxidation of beef patties, as well as the modification of amino acid residues. The results showed that the values of L* and b* increased with the temperature increased, and the values of a* decreased. With the increase of temperature, the lipid oxidation indexes PV and TBARS, Schiff base and carbonyl content also increased, and the thiol content and protein solubility decreased significantly (p < 0.001). SDS-PAGE showed that the band of myosin heavy chain (MHC, 220 kDa) was significantly degraded, while the band of actin (42 kDa) was still clearly visible. The analysis of UPLC-MS/MS results found that the aromatic amino acid residues in all samples were oxidized to a certain extent, especially tryptophan. Other oxidative modifications, including α-amiooadipic acid (AAA), hydroxyethyl lysine (CEL) and malondialdehyde (MDA), were only present in roasted samples and not in raw meat. The results suggested that lipid oxidation and protein oxidation were closely related to colour parameters. The oxidation of proteins and lipids was aggravated at higher temperature. Amino acid side chains were also modified at high temperature, and this change was particularly evident in aromatic amino acids. These results provided new insights for the oxidation of proteins and lipids of beef and the modification level of amino acid residues under high temperature conditions, which will help us to improve the cooking quality of meat foods.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2021 |
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| Erschienen: |
2021 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:11 |
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| Enthalten in: |
RSC advances - 11(2021), 35 vom: 15. Juni, Seite 21629-21641 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Xia, Chao [VerfasserIn] |
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| Links: |
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| Themen: |
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| Anmerkungen: |
Date Revised 02.11.2023 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1039/d1ra03151a |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| 520 | |a This journal is © The Royal Society of Chemistry. | ||
| 520 | |a Beef is rich in nutrients and is one of the most important ingredients in the world. But in the process of cooking and heating, the nutrients of beef will change to varying degrees. How temperature affects the oxidation of lipids and proteins in beef, and the modification of amino acid residues is unclear. This study intended to heat beef at different roasting temperatures (150 °C, 190 °C, 230 °C, 270 °C, 310 °C), measure parameter including colour, peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), thiol and carbonyl content, protein solubility, tryptophan and Schiff base content, protein molecular weight distribution and modification of amino acid residues to discussed the effects of different temperatures on the lipid and protein oxidation of beef patties, as well as the modification of amino acid residues. The results showed that the values of L* and b* increased with the temperature increased, and the values of a* decreased. With the increase of temperature, the lipid oxidation indexes PV and TBARS, Schiff base and carbonyl content also increased, and the thiol content and protein solubility decreased significantly (p < 0.001). SDS-PAGE showed that the band of myosin heavy chain (MHC, 220 kDa) was significantly degraded, while the band of actin (42 kDa) was still clearly visible. The analysis of UPLC-MS/MS results found that the aromatic amino acid residues in all samples were oxidized to a certain extent, especially tryptophan. Other oxidative modifications, including α-amiooadipic acid (AAA), hydroxyethyl lysine (CEL) and malondialdehyde (MDA), were only present in roasted samples and not in raw meat. The results suggested that lipid oxidation and protein oxidation were closely related to colour parameters. The oxidation of proteins and lipids was aggravated at higher temperature. Amino acid side chains were also modified at high temperature, and this change was particularly evident in aromatic amino acids. These results provided new insights for the oxidation of proteins and lipids of beef and the modification level of amino acid residues under high temperature conditions, which will help us to improve the cooking quality of meat foods | ||
| 650 | 4 | |a Journal Article | |
| 700 | 1 | |a Wen, Pingping |e verfasserin |4 aut | |
| 700 | 1 | |a Yuan, Yaming |e verfasserin |4 aut | |
| 700 | 1 | |a Yu, Xiaofan |e verfasserin |4 aut | |
| 700 | 1 | |a Chen, Yijing |e verfasserin |4 aut | |
| 700 | 1 | |a Xu, Huiqing |e verfasserin |4 aut | |
| 700 | 1 | |a Cui, Guiyou |e verfasserin |4 aut | |
| 700 | 1 | |a Wang, Jun |e verfasserin |4 aut | |
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