63rd International Congress of Meat Science and Technology

Abstract

In order to study the effect of oxidation on the charges of myofibrillar proteins, extracted myofibrils were incubated with different concentrations of the oxidant NaClO (0, 1, 5, and 10 mM). Isoelectric focusing showed that the isoelectric point (pI) of oxidized proteins were lower compared to non-oxidized ones. The lower pI values of oxidized proteins indicated that oxidation increased the overall net negative charges of proteins.