Effects of moisture content on the co-oxidation behavior of sturgeon myofibrillar protein and sturgeon oil.

Yizhou Fang, Zhengmei Yin, Jinshui Yu, Guangrong Huang, Junhui Li

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

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5 · Who and what money

Authors and funding

5 authors.

Yizhou FangKey Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang 310018, PR China.

Zhengmei YinKey Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang 310018, PR China.

Jinshui YuKey Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang 310018, PR China.

Guangrong HuangKey Laboratory of Marine Food Quality and Hazard Controlling Technology of Zhejiang Province, College of Life Sciences, China Jiliang University, Hangzhou, Zhejiang 310018, PR China.

Junhui LiSchool of Food Science and Engineering, Hangzhou Medical College, Hangzhou, Zhejiang 310059, PR China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study systematically investigated the moisture-dependent regulation of marine protein-lipid co-oxidation across a broad moisture range (10-90%), with particular emphasis on the poorly understood intermediate-moisture region. Protein and lipid oxidation exhibited a non-linear response to increasing moisture content, first intensifying and then declining, with the most extensive co-oxidation observed at 70% MC. Moderate free water promotes co-oxidation by enhancing molecular mobility and reactive species generation, while low (≤30%) or high (≥90%) moisture suppresses it via restricted mobility or dilution/oxygen limitations, respectively. These findings suggest a moisture-dependent transition in protein-lipid co-oxidation and the potential existence of a critical threshold, most likely within the 40-60% moisture range. Moreover, validation in real sturgeon matrices demonstrated excellent agreement between the temporal changes observed in the model and those in the real samples, supporting the applicability of the model-derived conclusions to actual products and providing a basis for improving the oxidative stability of marine protein products.

Indexed as

Moisture contentMyofibrillar proteinProtein–lipid co-oxidationReactive oxygen speciesSturgeon oil

Identifiers

PMID42827823

DOI10.1016/j.fochx.2026.104481

PMCPMC13631886

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.