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食品与发酵工业  2020, Vol. 46 Issue (2): 173-179    DOI: 10.13995/j.cnki.11-1802/ts.021983
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
红曲红添加量对猪肉肌原纤维蛋白功能性质和结构的影响
李懿璇1, 王悦1, 鲁小川1, 康梦瑶1, 尚永彪1,2*
1 (西南大学 食品科学学院,重庆,400716)
2 (农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆,400716)
3 (重庆市特色食品工程技术研究中心,重庆,400716)
Effect of the amount of red yeast red on the functional properties and structure of pork myofibrillar protein
LI Yixuan1, WANG Yue1, LU Xiaochuan1, KANG Mengyao1, SHANG Yongbiao1,2*
1 (College of Food Science, Southwest University, Chongqing 400716, China)
2 (Quality and Safety Risk Assessment Laboratory of Products Preservation (Chongqing), Ministry of Agriculture, Chongqing 400716, China)
3 (Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China)
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摘要 探究红曲红添加量对猪肉肌原纤维蛋白(myofibrillar protein, MP)功能特性的影响,为低硝肉制品的开发提供理论依据。以红曲红添加量(质量分数)0、0.1%、0.15%、0.2%、0.25%处理猪背最长肌,考察猪肉MP功能指标和分子结构的变化。结果表明,随着红曲红添加量增加,MP的溶解性、乳化性、巯基含量、储能模量均先升高后降低,羰基含量和表面疏水性则先下降后上升,红外光谱分析表明,α-螺旋含量随着红曲红添加量的增加先增大后减小,β-折叠、β-转角以及无规则卷曲含量则呈先减小后增大。因此,降低亚硝酸钠使用量会严重影响MP的功能性质,红曲红添加量过低或过高MP的功能特性均不佳,红曲红添加量为0.15%时,能显著改善低硝条件下MP的功能性质(P & lt;0.05)。
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李懿璇
王悦
鲁小川
康梦瑶
尚永彪
关键词:  红曲红  添加量  肌原纤维蛋白  功能性质    
Abstract: This paper aims to explore the effect of mulberry red addition on the functional properties of pork myofibrillar protein, and provide a theoretical basis for the development of low-nitrate meat products. The changes of the function index and molecular structure of pork MP were investigated by treating the longissimus dorsi muscle with the content of 0, 0.1%, 0.15%, 0.2% and 0.25%.With the increase of red yeast red concentration, the solubility, emulsifying, sulfhydryl content and storage modulus of MP increased first and then decreased. The carbonyl content and surface hydrophobicity decreased first and then increased. Infrared spectrum analysis showed that α-helix the content increased first and then decreased with the increase of red yeast red concentration, and the β-fold, β-turn and random curl content decreased first and then increased. Reducing the use of sodium nitrite will seriously affect the functional properties of MP. Low or high concentration of Monascus red has poor functional properties. When the concentration of Monascus red is 0.15%, it can significantly improve the functional properties of MP under low nitrite condition (P & lt;0.05).
Key words:  monascus red    dosage    myofibrillar protein    functional properties
收稿日期:  2019-08-14                出版日期:  2020-01-25      发布日期:  2020-03-13      期的出版日期:  2020-01-25
基金资助: “十三五”国家重点研发计划重点专项(2016YFD0400200);中央高校基本科研业务费重点项目(XDJK2019B028)
作者简介:  硕士研究生(尚永彪教授为通讯作者,E-mail:shangyb64@sina.com)。
引用本文:    
李懿璇,王悦,鲁小川,等. 红曲红添加量对猪肉肌原纤维蛋白功能性质和结构的影响[J]. 食品与发酵工业, 2020, 46(2): 173-179.
LI Yixuan,WANG Yue,LU Xiaochuan,et al. Effect of the amount of red yeast red on the functional properties and structure of pork myofibrillar protein[J]. Food and Fermentation Industries, 2020, 46(2): 173-179.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.021983  或          http://sf1970.cnif.cn/CN/Y2020/V46/I2/173
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