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食品与发酵工业  2021, Vol. 47 Issue (13): 85-91    DOI: 10.13995/j.cnki.11-1802/ts.026256
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
脂肪氧合酶催化亚油酸氧化对猪肌原纤维蛋白乳化性能的影响
李颖, 李保玲, 范鑫, 白雪, 黄峻榕, 曹云刚*
(陕西科技大学 食品与生物工程学院,陕西 西安,710021)
Effect of lipoxygenase-catalyzed linoleic acid oxidation on the emulsifying properties of porcine myofibrillar protein
LI Ying, LI Baoling, FAN Xin, BAI Xue, HUANG Junrong, CAO Yungang*
(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China)
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摘要 采用脂质氧化体系(0.5~10.0 mmol/L亚油酸,3 750 U/mL脂肪氧合酶),借助流变仪、拉曼光谱仪、粒度分析仪、Zeta电位分析仪等探究不同氧化程度对肌原纤维蛋白(myofibrillar protein,MP)乳化性能的影响。结果表明,亚油酸浓度在0.5~1.0 mmol/L时,MP样品的乳化活性、乳化稳定性、Zeta电位绝对值、界面吸附蛋白质百分比不断增加,同时伴随着平均粒径值的降低(d3,2和d4,3)。流变结果表明MP乳液的表观黏度、储能模量(G′)和损耗模量(G′′)也在亚油酸浓度为1.0 mmol/L时达到最大。MP乳液的显微结构表明,亚油酸浓度为1.0 mmol/L时液滴大小显著降低;色氨酸残基(I760/I1003)和酪氨酸双重态(I850/I830)的拉曼强度比结果表明,较低的亚油酸浓度可以增强MP乳液的疏水作用和氢键作用。而亚油酸浓度的进一步增加(3.0~10.0 mmol/L)则会对MP乳液的乳化性能产生不利影响。综合而言,适度氧化在一定程度上改善了MP的乳化性能,而过度氧化则会导致MP的乳化性能显著降低。
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李颖
李保玲
范鑫
白雪
黄峻榕
曹云刚
关键词:  肌原纤维蛋白  脂质氧化  蛋白氧化  乳化性能  流变性能    
Abstract: The effect of different oxidation degrees on the emulsifying properties of myofibrillar protein was investigated with lipid-oxidation systems (0.5-10.0 mmol/L linoleic acid and 3 750 U/mL of lipoxygenase) by means of rheometer, Raman spectrometer, particle size analyzer and zeta potential analyzer. When the concentration of linoleic acid ranged from 0.5 to 1.0 mmol/L, the emulsifying activity and stability, absolute value of zeta potential and percentage of interfacial adsorbed protein increased continuously, and particle size (d3,2 and d4,3) decreased. Rheological results showed that the apparent viscosity, energy storage modulus (G′) and loss modulus (G″) of myofibrillar protein emulsion reached the maximum with 1.0 mmol/L linoleic acid. The microstructure of myofibrillar protein emulsion showed that the droplet size decreased significantly with 1.0 mmol/L linoleic acid. The Raman intensity ratio of tryptophan residues (I760/I1003) and tyrosine dimorph (I850/I830) showed that lower linoleic acid concentration could enhance the hydrophobic interaction and hydrogen bonding effect of myofibrillar protein emulsion. However, the further increase of linoleic acid concentration (3.0-10.0 mmol/L) would adversely affect the emulsification performance of myofibrillar protein emulsion. Generally speaking, moderate oxidation could improve the emulsifying performance of myofibrillar protein, while excessive oxidation could significantly decrease the emulsification performance of myofibrillar protein.
Key words:  myofibrillar protein    lipid oxidation    protein oxidation    emulsifying properties    rheological properties
收稿日期:  2020-11-23      修回日期:  2021-01-04           出版日期:  2021-07-15      发布日期:  2021-08-02      期的出版日期:  2021-07-15
基金资助: 国家自然科学基金青年项目(31801480);陕西省科技厅自然科学基础研究计划项目(2019JQ-397;2020JQ-716)
作者简介:  李颖和李保玲硕士研究生为共同第一作者(曹云刚副教授为通讯作者,E-mail:caoyungang@sust.edu.cn)
引用本文:    
李颖,李保玲,范鑫,等. 脂肪氧合酶催化亚油酸氧化对猪肌原纤维蛋白乳化性能的影响[J]. 食品与发酵工业, 2021, 47(13): 85-91.
LI Ying,LI Baoling,FAN Xin,et al. Effect of lipoxygenase-catalyzed linoleic acid oxidation on the emulsifying properties of porcine myofibrillar protein[J]. Food and Fermentation Industries, 2021, 47(13): 85-91.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026256  或          http://sf1970.cnif.cn/CN/Y2021/V47/I13/85
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