为了探讨超声波对反复冻融鸡肉肌原纤维蛋白(myofibrillar protein,MP)功能特性的修复作用,采用超声波功率为420 W,处理时间分别为0、3、6、9、12、15、18 min,测定MP的功能特性、粒径、分子质量、巯基含量、紫外光谱和红外光谱。结果表明,随着处理时间的增加,MP的溶解度从42.53%(0 min)显著增加到55.41%(18 min)(P<0.05);乳化活性也呈显著增长的趋势;MP的起泡性、凝胶硬度、弹性、保水性和储能模量G′值则先增大后减小,但处理组均显著高于对照组(P<0.05)。经超声波处理后MP的粒径减小,而分子质量没有明显变化;蛋白质的二、三、四级结构发生改变(巯基含量、α-螺旋和β-折叠都有所减少,吸收紫外光的生色基团更多地暴露)。超声波能显著改善反复冻融鸡肉MP的功能性质,为反复冻融肉类原料的科学利用、改善深加工产品品质、提高企业经济效益等提供了一定的依据。
This study explored the effects of ultrasonic treatment on functional properties of chicken myofibrillar protein (MP) after repeated freezing and thawing. Samples were treated at 420 W for 0 min, 3 min, 6 min, 9 min, 12 min, 15 min and 18 min, respectively. The particle size, molecular weight change, sulfhydryl content, ultraviolet spectrum and infrared spectrum of MP were measured. With increasing ultrasonic time, the solubility of MP increased significantly from 42.53% (0 min) to 55.41% (18 min) (P<0.05). Moreover, the emulsification activity of treated MP showed a significant growth trend. The foaming, gel hardness, elasticity, water retention capacity and storage modulus G′ of MP increased first and then decreased, but all treatment groups had significantly higher values than control (P<0.05). After ultrasonic treatment, the particle size of MP decreased, while the molecular weight did not change significantly. Besides, the structures of secondary, tertiary and quaternary protein changed, as the contents of sulfhydryl, α-helix and β-sheet reduced, and more chromophores that absorb UV light exposed. In conclusion, ultrasonic treatment could significantly improve the functional properties of repeated freeze-thaw chicken MP, which provides a basis for scientific use of repeated freeze-thaw raw meat materials and improving the quality of deep-processed products and economic benefits of enterprises.
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