Effect of Semen cassiae Extract on Oxidative Stability of Yak Meat Myofibrillar Protein
This study investigated the effect of Semen cassiae extract with different concentrations(0-2000μg/mL)on the oxidative stability of yak meat myofibrillar protein in the oxidation system.It was found that with the increase of Semen cassiae extract concentration,the carbonyl content,surface hydrophobicity,free amino groups,dimer tyrosine content,and endogenous fluorescence significantly decreased(P＜0.05),while the sulfhydryl content significantly increased(P＜0.05)in a dose dependent manner.Under oxidation conditions,compared to the untreated control group,treatment with low concentrations of Semen cassiae extract(≤600 μg/mL)showed a 10％enhancement in the combined content of α-helices,β-sheets,and β-turns,concurrently with a 11％reduction in the content of random coils.In contrast,high concentration treatments(≥1000 μg/mL)resulted in a 10％decline in the total amount of α-helices,β-turns,and α-sheets compared to the 600 μg/mL treatment group.Semen cassiae extract can effectively inhibit protein oxidation in yak meat,better maintain the structure of protein,and has a protective effect on myofibrillar protein in yak meat,with the effect being concentration-dependent.
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