食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 48 - 55

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028018

研究报告

亚油酸氧化引起大足黑山羊肌原纤维蛋白保水性变化的机制研究

  • 钟玉洁 ,
  • 武煊 ,
  • 江依 ,
  • 田冰 ,
  • 杨吉霞 ,
  • 陈应娟 ,
  • 陶晓奇
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市动物疫病预防控制中心,重庆,401120)
    3(川渝共建特色食品重庆市重点实验室,重庆,400715)
第一作者:钟玉洁(硕士研究生)和武煊(副研究员)为共同第一作者(陶晓奇教授为通信作者,E-mail:taoxiaoqi@swu.edu.cn)

收稿日期: 2021-05-18

  修回日期: 2021-06-17

  网络出版日期: 2022-06-10

基金资助

国家自然科学基金面上项目(31672605);重庆市基础研究与前沿探索项目(cstc2018jcyjAX0242);国家自然科学基金青年科学基金(31801529)

收起

The mechanism of linoleic acid oxidation-induced changes in water retention of Dazu black goat myofibrillar protein

  • ZHONG Yujie ,
  • WU Xuan ,
  • JIANG Yi ,
  • TIAN Bing ,
  • YANG Jixia ,
  • CHEN Yingjuan ,
  • TAO Xiaoqi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Animal Disease Prevention and Control Center, Chongqing 401120, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

Received date: 2021-05-18

  Revised date: 2021-06-17

  Online published: 2022-06-10

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摘要

为探究亚油酸氧化对大足黑山羊肌原纤维蛋白(myofibrillar protein,MP)保水性的影响,建立不同浓度的亚油酸氧化体系,4 ℃孵育24 h后,通过Zeta电位值、氨基酸含量和二级结构含量等指标,研究亚油酸氧化体系对黑山羊肉MP的氧化修饰及对电荷与保水性的影响。结果表明,随着亚油酸浓度的增大,MP剧烈氧化,羰基含量由0.44 nmol/mg增加到2.09 nmol/mg;MP表面疏水性先显著上升(P<0.05),在亚白结构趋向于交联和无序化,α-螺旋呈下降趋势,而无规则卷曲、β-转角则具有相反的趋势(P<0.05)。可质子化氨基酸损失导致Zeta电位绝对值呈现先上升后下降的趋势;在亚油酸浓度为5 mmol/L时,MP保水性达到8 g水/g蛋白,随后迅速下降。该研究表明,随着亚油酸浓度的增加,在结构和净负电荷的双重影响下,MP保水性呈现先升高后降低的变化规律。

关键词： 亚油酸氧化; 大足黑山羊; 肌原纤维蛋白; 电荷; 保水性

本文引用格式

钟玉洁 , 武煊 , 江依 , 田冰 , 杨吉霞 , 陈应娟 , 陶晓奇 . 亚油酸氧化引起大足黑山羊肌原纤维蛋白保水性变化的机制研究[J]. 食品与发酵工业, 2022 , 48(10) : 48 -55 . DOI: 10.13995/j.cnki.11-1802/ts.028018

Abstract

In this study, a linoleic acid oxidation system with different concentrations was established to explore the effect of linoleic acid oxidation on the water retention of myofibrillar protein (MP) in Dazu black goats. After 24 h of incubation at 4 ℃, the oxidative modification, charge and water retention about the effect of linoleic acid oxidation system on black goat MP were investigated using the Zeta potential value, amino acid content and secondary structure content and other indicators. The results showed that as the concentration of linoleic acid increased, MP oxidizes violently and the carbonyl content of MP increased from 0.44 nmol/mg to 2.09 nmol/mg, and the surface hydrophobicity of MP increased significantly (P <0.05) which reached a maximum with the linoleic acid concentration of 10 mmol/L and then decreased. Meanwhile, protein structure tends to be cross-linked and disordered, the α-helix showed a downward trend, while the irregular winding and β-turn had the opposite trend (P <0.05). The loss of protonatable amino acids causes the absolute value of Zeta potential to increase at the beginning and then decreased. When the concentration of linoleic acid was 5 mmol/L, the water retention of MP reached 8 g H2O/g protein and then dropped rapidly. In summary, as the concentration of linoleic acid increases, under the dual influence of structure and net negative charge, MP water retention tends to increase first and then decrease.

Key words： linoleic acid oxidation; Dazu black goat; myofibrillar protein; charge; water-holding

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