食品与发酵工业 >

2019 , Vol. 45 >Issue 7: 116 - 122

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.018139

研究报告

卤料提取物对氧化诱导鸭肉肌原纤维蛋白功能特性和结构的影响

  • 梅甜恬 ,
  • 唐洁 ,
  • 夏杨毅 ,
  • 唐棋 ,
  • 张建华 ,
  • 张国星
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市特色食品工程技术研究中心,重庆,400715)
硕士研究生(夏杨毅副教授为通讯作者,E-mail:2658355128@qq.com)。

收稿日期: 2018-06-27

  修回日期: 2018-07-25

  网络出版日期: 2019-05-14

基金资助

公益性行业(农业部)科研专项(201303082-7);四川省科技支撑计划《肉鸡特色产品精深加工关键技术研究与产业化示范》(2016NZ0003-05)

收起

Effects of spice extracts on structural and functional properties of oxidation-induced duck myofibrillar protein

  • MEI Tiantian ,
  • TANG Jie ,
  • XIA Yangyi ,
  • TANG Qi ,
  • ZHANG Jianhua ,
  • ZHANG Guoxing
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)

Received date: 2018-06-27

  Revised date: 2018-07-25

  Online published: 2019-05-14

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摘要

以酱卤肉制品的复配香辛料为原料,研究卤料提取物(醇提物记为FC,水提物记为FS)对氧化诱导肌原纤维蛋白结构和功能特性的影响。结果表明,FC的多酚含量显著高于FS (P<0.05);与未添加抗氧化剂相比,添加FC和FS均可以抑制蛋白质羰基的生成,保护巯基,降低蛋白质表面疏水性和浊度,提高溶解度,但FC抗氧化效果更好。SDS-PAGE电泳及拉曼光谱分析表明,添加FC比FS更有效抑制蛋白质氧化降解、变性聚集,延缓蛋白的酰胺I带向长波长移动,保护蛋白质二级结构。总体来说,卤料提取物可以减少肉制品卤制过程中蛋白质氧化,从而保护蛋白质的结构和功能特性。

关键词： 卤料提取物; 肌原纤维蛋白; 抗氧化; 功能特性; 结构

本文引用格式

梅甜恬 , 唐洁 , 夏杨毅 , 唐棋 , 张建华 , 张国星 . 卤料提取物对氧化诱导鸭肉肌原纤维蛋白功能特性和结构的影响[J]. 食品与发酵工业, 2019 , 45(7) : 116 -122 . DOI: 10.13995/j.cnki.11-1802/ts.018139

Abstract

The compounded spices used to marinate meat products were used as raw material, this study studied the effects of compounded spice extracts (alcohol extracts as FC, and water extracts as FS) on structural and functional properties of oxidation-induced myofibrillar protein. The results showed that polyphenols contents in FC were significant higher than FS (P<0.05). Compared with no antioxidants added, FC and FS could inhibit the formation of protein carbonyl, protect sulfhydryl in proteins, and also decrease the surface hydrophobicity and turbidity of proteins, and their solubility were improved. However, the antioxidant effect of FC was better. SDS-PAGE electrophoresis and raman spectroscopy showed that FC was more effective than FS in inhibiting oxidative degradation and degenerated aggregation of proteins, delaying the movement of the amide I band of proteins to long wavelengths, and protecting the secondary structure of proteins. Overall, the halogen material extracts can reduce protein oxidation when marinating meat products, thereby protecting the structural and functional properties of protein.

Key words： compound spice extracts; myofibrillar protein; anti-oxidation; functional properties; structure

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