为了探究孜然精油在羊肉微冻(-3 ℃)贮藏过程中对肌原纤维蛋白(myofibrillar protein,MP)的抗氧化效果,以2 mg/mL茶多酚(tea polyphenols, TP)、0.15 mg/mL二丁基羟基甲苯(butylated hydroxy toluene, BHT)处理为参照,分别用8、12、16 mg/mL孜然精油处理羊肉,分析微冻贮藏期内MP结构和功能指标的变化。结果表明,随贮藏时间的延长,所有组羊肉MP羰基含量和表面疏水性呈上升趋势,巯基含量、溶解度和乳化性呈下降趋势,弹性模量(G′)呈上升-下降-上升趋势,拉曼光谱测定发现α-螺旋结构相对含量减少,β-折叠和无规则卷曲相对含量增加;孜然精油能显著延缓上述变化趋势,质量浓度≥12 mg/mL时,效果好且优于TP和BHT。孜然精油能够抑制羊肉MP在微冻贮藏期间的氧化、降低二级结构的破坏程度及维持MP的功能性质,在蛋白质抗氧化领域具有良好的应用前景。
The purpose of this study was to investigate the antioxidant effects of cumin essential oil on myofibrillar protein (MP) of mutton during super-chilling storage (-3 ℃). Taking 2 mg/mL tea polyphenol (TP) and 0.15 mg/mL dibutylhydroxytoluene (BHT) treated mutton as positive control, the mutton was soaked with 8 mg/mL, 12 mg/mL and 16 mg/mL cumin essential oil, and the changes in MP structure and function indicators were examined during super-chilling storage. With the prolongation of storage time, the carbonyl content and surface hydrophobicity of MP in all groups increased, the content of sulfhydryl, solubility and emulsification decreased, and the elastic modulus (G′) showed a rise-decline-rise trend. Raman spectroscopy indicated that the relative content of -helical structure decreased, while the relative content of -sheet and random coil increased. The cumin essential oil could significantly delay above mentioned changes, and its effect was better than TP and BHT with the concentration above 12 mg/mL. The cumin essential oil can inhibit the oxidation of mutton MP during super-chilling storage, reduce the damage of secondary structure as well as maintain the functional properties of MP, which shows a good prospect to apply the cumin essential oil in the field of protein antioxidation.
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