Effect of oxidation on the gel properties of porcine myofibrillar proteins and their binding abilities with selected flavour compounds

In this work, the effect of oxidation induced by hydroxyl radicals on the binding abilities of myofibrillar protein (MP) gels to aldehydes and ketones and their relationship with MP gel properties were investigated. Mild oxidation (0–0.2 mM H2O2) could induce partial unfolding of MP, thus slightly increasing the salt solubility of MP and enhancing the hardness of MP gels. MP suffering a higher oxidative attack could undergo a reduction in...