食品与发酵工业 >

2023 , Vol. 49 >Issue 8: 194 - 200

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030959

研究报告

阿魏酸调控肉肌原纤维蛋白氧化及对乳化特性的影响

  • 常海军 ,
  • 周文斌 ,
  • 谢娜娜 ,
  • 冯敏 ,
  • 朱苓
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  • (重庆工商大学 环境与资源学院,重庆市特色农产品加工储运工程技术研究中心,重庆,400067)
第一作者：博士,副教授(通信作者,E-mail:changhj909@163.com)

收稿日期: 2022-02-06

  修回日期: 2022-03-17

  网络出版日期: 2023-05-16

基金资助

重庆市自然科学基金面上项目(基础研究与前沿探索专项)(cstc2019jcyj-msxmX0472);重庆市教委科学技术研究计划项目(KJQN202000817;KJZD-K202200806)

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Effects of ferulic acid on oxidation and emulsification of meat myofibrillar protein

  • CHANG Haijun ,
  • ZHOU Wenbin ,
  • XIE Nana ,
  • FENG Min ,
  • ZHU Ling
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  • (College of Environment and Resources, Chongqing Technology and Business University, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products, Chongqing 400067, China)

Received date: 2022-02-06

  Revised date: 2022-03-17

  Online published: 2023-05-16

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摘要

将不同添加量(0.00、0.04、0.20、1.00 g/kg)阿魏酸加入到提取的猪肉肌原纤维蛋白中,并以1.00 g/kg丁基羟基茴香醚(butyl hydroxy anisd,BHA)作为阳性对照,冷藏放置不同时间(2、4、6、8、10 d)探究阿魏酸对猪肉肌原纤维蛋白的氧化调控、结构变化及乳化特性的影响。结果表明,随着阿魏酸添加量的增加,猪肉肌原纤维蛋白中巯基的含量呈增长趋势,贮藏后期1.00 g/kg阿魏酸组和BHA组与空白对照组相比显著升高(P<0.05)。而测定组的羰基、自由氨基含量、表面疏水性、内源性色氨酸荧光强度、β结构与空白对照组相比都有所下降,且变化最显著是1.00 g/kg阿魏酸组(P<0.05)。乳化活性和乳化稳定性都呈上升趋势,其中第2天时,乳化活性由空白对照组的23.415 m2/g上升至25.199 m2/g,乳化稳定性由77.143%上升至82.162%。因此,添加一定量的阿魏酸能有效调控猪肉肌原纤维蛋白氧化,并改善其乳化特性。

关键词： 阿魏酸; 蛋白氧化; 肌原纤维蛋白; 乳化特性

本文引用格式

常海军 , 周文斌 , 谢娜娜 , 冯敏 , 朱苓 . 阿魏酸调控肉肌原纤维蛋白氧化及对乳化特性的影响[J]. 食品与发酵工业, 2023 , 49(8) : 194 -200 . DOI: 10.13995/j.cnki.11-1802/ts.030959

Abstract

Different amounts of ferulic acid (0.00, 0.04, 0.20, 1.00 g/kg) were added to the extracted pork myofibrillar protein, and 1.00 g/kg butyl hydroxy anisd (BHA) was used as the positive control. The effects of ferulic acid on the oxidative regulation, structural changes, and emulsification properties of pork myofibrillar protein were investigated by refrigerating for different days (2, 4, 6, 8, 10 days). Results showed that with the increase of ferulic acid content, the content of the sulfhydryl group in pork myofibrillar protein showed an increasing trend, and the content of the sulfhydryl group in the 1.00 g/kg ferulic acid group and BHA group were significantly higher than that in the blank control group (P<0.05). The contents of the carbonyl group, free amino group, surface hydrophobicity, fluorescence intensity of endogenous tryptophan, and β structure in the determination group decreased compared with the blank control group, and the most significant change was 1.00 g/kg ferulic acid group (P<0.05). The emulsifying activity and emulsifying stability showed an upward trend, and on the second day, the emulsifying activity increased from 23.415 m2/g to 25.199 m2/g in the blank control group, and the emulsifying stability increased from 77.143% to 82.162%. Therefore, adding a certain amount of ferulic acid can effectively regulate the oxidation of pork myofibrillar protein and improve its emulsifying properties.

Key words： ferulic acid; protein oxidation; myofibrillary protein; emulsifying properties

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