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食品与发酵工业  2021, Vol. 47 Issue (9): 223-230    DOI: 10.13995/j.cnki.11-1802/ts.026063
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
干腌牛肉加工过程中蛋白质变化对品质的影响
伏慧慧, 马雪莲, 普莉雯, 王念念, 袁湖川, 黄桂芳, 王庆玲*
(石河子大学 食品学院,新疆 石河子,832000)
The effect of protein changes on the quality of dry-cured beef during processing
FU Huihui, MA Xuelian, PU Liwen, WANG Niannian, YUAN Huchuan, HUANG Guifang, WANG Qingling*
(Food College,Shihezi University,Shihezi 832000,China)
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摘要 以原料期、腌制期、风干期、发酵中期、发酵后期、成熟期的干腌牛肉为研究对象,对产品色泽、质构、游离氨基酸含量及蛋白质变化进行测定,以期明确干腌牛肉加工过程中蛋白质氧化、降解及结构变化对产品品质的影响。结果表明:干腌牛肉色泽呈暗红,硬度、胶着性、咀嚼性、黏性和回复性呈显著增加(P<0.05)趋势;加工过程中肌浆蛋白和肌原纤维蛋白羰基含量显著增加(P<0.05)、巯基含量显著下降(P<0.05),与原料期相比,成熟期的羰基含量分别增加了53.51%、36.83%,巯基含量减少了40.70%、49.27%;SDS-PAGE凝胶电泳图谱显示蛋白质在加工过程中均发生显著降解;拉曼光谱分析表明,蛋白质结构由有序向无序变化。加工过程中游离氨基酸总含量整体呈显著上升趋势(P<0.05),以谷氨酸、赖氨酸和天冬氨酸增长最显著(P<0.05),分别增长了51.38%、42.77%、42.47%;相关性分析显示,干腌牛肉色泽与咀嚼性、黏性、羰基、巯基、α-螺旋、β-转角具有显著相关性,蛋白质氧化、降解使蛋白质结构发生变化,进而影响产品的食用品质。综上所述,干腌牛肉加工过程中蛋白质生化变化对产品品质有促进作用。
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伏慧慧
马雪莲
普莉雯
王念念
袁湖川
黄桂芳
王庆玲
关键词:  干腌牛肉  蛋白质变化  肌浆蛋白  肌原纤维蛋白  相关性分析    
Abstract: In order to study the effect of protein oxidation, degradation and structural changes on the product quality, dry-cured beef in the raw material period, curing period, air-drying period, middle fermentation period, late fermentation period, and mature period were used as the raw materials to determine color, texture, free amino acid content and protein changes. The results showed that the color of dry-cured beef was dull-red, and the hardness, gumminess, chewiness, adhesiveness and resilience were significantly increased (P<0.05). Moreover, the myosin and myofibrillar proteins protein carbonyl content increased notably(P<0.05), and sulfhydryl content decreased significantly (P<0.05). In addition, after the mature period, the contents of carbonyl groups increased by 53.51% and 36.83%, respectively, meanwhile the total sulfhydryl content decreased by 40.71% and 49.27% compared with raw material. Furthermore, the sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that the proteins were prominently degraded. Besides, raman spectroscopy showed that the protein structure changed from order to disorder. The total content of free amino acids significantly increased as a whole(P<0.05), particularly, the glutamic acid, lysine acid and aspartic increasing most significantly (P<0.05), which increased by 51.38%, 42.77%, and 42.47%, respectively. Correlation analysis shows that the color of dry-cured beef were significantly correlated with the index of chewiness, adhesiveness, carbonyl, sulfhydryl, α-helix, and β-turn.Protein structure changed due to its oxidation and degradation, which affected the eating quality of the product. In conclusion, the protein biochemical changes had a positive effect on the product quality during the processing of dry-cured beef.
Key words:  dry-cured beef    protein change    sarcoplasmic protein    myofibrillar protein    correlation analysis
收稿日期:  2020-11-02      修回日期:  2020-11-25           出版日期:  2021-05-15      发布日期:  2021-06-03      期的出版日期:  2021-05-15
基金资助: 新疆生产建设兵团重点领域科技攻关计划项目(2020AB012)
作者简介:  硕士研究生(王庆玲副教授为通讯作者,E-mail:qingling1100@163.com)
引用本文:    
伏慧慧,马雪莲,普莉雯,等. 干腌牛肉加工过程中蛋白质变化对品质的影响[J]. 食品与发酵工业, 2021, 47(9): 223-230.
FU Huihui,MA Xuelian,PU Liwen,et al. The effect of protein changes on the quality of dry-cured beef during processing[J]. Food and Fermentation Industries, 2021, 47(9): 223-230.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026063  或          http://sf1970.cnif.cn/CN/Y2021/V47/I9/223
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