食品与发酵工业 >

2024 , Vol. 50 >Issue 21: 224 - 231

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037755

研究报告

儿茶素-糖基化猪血红蛋白对肉糜品质的影响及抑菌作用

  • 刘丽莉 ,
  • 陈卉 ,
  • 郭净芳 ,
  • 张潇丹 ,
  • 苏克楠 ,
  • 于影
展开
  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(食品加工与安全国家级教学示范中心,河南 洛阳,471023)
    3(河南省食品加工与质量安全控制河南省国际联合实验室,河南 洛阳,471023)
    4(食品微生物河南省工程技术研究中心,河南 洛阳,471023)
第一作者:博士,教授(通信作者,E-mail:yangliuyilang@126.com)

收稿日期: 2023-10-25

  修回日期: 2023-12-13

  网络出版日期: 2024-11-28

基金资助

2022年河南省重大科技专项(221100110500);2021年洛阳市社会发展专项(2101021A);国家重点研发计划科技型中小企业项目(2022YFF1101600);中部地区科技创新领先人才计划项目(234200510020)

收起

The effect of catechin glycosylated porcine hemoglobin on the quality of meat flour and its antibacterial effect

  • LIU Lili ,
  • CHEN Hui ,
  • GUO Jingfang ,
  • ZHANG Xiaodan ,
  • SU Kenan ,
  • YU Ying
Expand
  • 1(College of Food & Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(National Demonstration Center for Experimental Food Processing and Safety Education, Luoyang 471023, China)
    3(Henan International Joint Laboratory of Food Processing and Quality and Safety Control, Luoyang 471023, China)
    4(Henan Engineering Technology Research Center of Food Microbiology, Luoyang 471023, China)

Received date: 2023-10-25

  Revised date: 2023-12-13

  Online published: 2024-11-28

Fold

摘要

为加强猪血红蛋白(porcine hemoglobin,PHb)的应用,将糖基化猪血红蛋白(glycosylated porcine hemoglobin,G-PHb)与儿茶素互作得到具有抗氧化和抑菌作用的儿茶素-糖基化猪血红蛋白(catechin complex glycosylated porcine hemoglobin,CG-PHb),将其添加至猪肉肉糜中研究肉糜动态流变性、水分分布、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)、羰基值以及PHb、G-PHb和CG-PHb的抑菌作用。结果表明,PHb经糖基化处理及与儿茶素复合增加了肉糜中不易流动水的峰比例,有效地改善肉糜的凝胶性能;添加PHb、G-PHb和CG-PHb均可以降低肉糜在贮藏过程中蛋白质分解成氨类和碱性物质的速度,抑制pH值的增加;经CG-PHb处理后的肉糜样品与空白组相比TVB-N增加量由21.18 mg/100 g降为11.88 mg/100 g(P<0.05);TBARS值和羰基值也显著低于其他组。相较于PHb和G-PHb,CG-PHb对金黄色葡萄球菌的抑菌率平均提高了47.54％和33.40％(P<0.05),对大肠杆菌的抑菌率平均提高了14.93％和7.05％(P<0.05),CG-PHb表现出了较好的抑菌效果。研究表明添加CG-PHb能够改善肉糜品质,同时CG-PHb具有良好抑菌性能,为PHb的开发利用提供理论指导。

关键词： 儿茶素; 糖基化; 猪血红蛋白; 抗氧化; 抑菌

本文引用格式

刘丽莉 , 陈卉 , 郭净芳 , 张潇丹 , 苏克楠 , 于影 . 儿茶素-糖基化猪血红蛋白对肉糜品质的影响及抑菌作用[J]. 食品与发酵工业, 2024 , 50(21) : 224 -231 . DOI: 10.13995/j.cnki.11-1802/ts.037755

Abstract

To strengthen the application of porcine hemoglobin (PHb), glycosylated porcine hemoglobin was interacted with catechins to obtain catechin-glycosylated porcine hemoglobin (CG-PHb) with antioxidant and antibacterial effects.Dynamic rheology, water distribution, pH, total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), carbonyl value and bacteriostatic effects of PHb, G-PHb and CG-PHb were investigated by adding it to pork mince.The results showed that the glycosylated treatment of PHb and its combination with catechins increased the peak proportion of immovable water in mincemeat, and effectively improved the gel property of mincemeat.The addition of PHb, G-PHb and CG-PHb could reduce the decomposition rate of protein into ammonia and alkaline substances and inhibit the increase of pH value during storage of mince.Compared with the blank group, the increase of TVB-N in CG-PHb treated meat samples decreased from 21.18 mg/100 g to 11.88 mg/100 g (P<0.05);The TBARS and carbonyl values were also notably lower than those other groups.Compared with PHb and G-PHb, the bacteriostatic rate of CG-PHb against staphylococcus aureus was increased by 47.54% and 33.40% on average (P<0.05), and the bacteriostatic rate against escherichia coli was increased by 14.93% and 7.05% on average (P<0.05).CG-PHb showed better bacteriostatic effect.The findings suggest that the addition of CG-PHb can enhance meat quality, and CG-PHb possesses robust bacteriostatic properties, which provided theoretical guidance for the development and utilization of PHb.

Key words： catechin; glycosylation; pig hemoglobin; antioxidant; antibacterial

参考文献

[1] WU H Z, BAK K H, GORAN G V, et al.Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food:New insights and advances[J].Critical Reviews in Food Science and Nutrition, 2024, 64(15):4921-4939.
[2] 张根生, 赵金娜, 刘燕静, 等.复配决明胶配比优化及对肉糜肠品质影响[J].中国食品添加剂, 2023, 34(4):14-22.
ZHANG G S, ZHAO J N, LIU Y J, et al.Optimization of the ratio of compounded cassia gum and its effect on the quality of minced meat sausage[J].China Food Additives, 2023, 34(4):14-22.
[3] 余康, 邹俊, 袁梦, 等.纳米茶籽油微囊对低脂猪肉糜制品品质影响[J].食品工业科技, 2024,45(4):61-69.
YU K, ZOU J, YUAN M, et al.Effect of nano tea seed oil microcapsules on the quality of low fat minced pork products[J].Science and Technology of Food Industry, 2024,45(4):61-69.
[4] ABD EL-HACK M E, DE OLIVEIRA M C, ATTIA Y A, et al.The efficacy of polyphenols as an antioxidant agent:An updated review[J].International Journal of Biological Macromolecules, 2023, 250:126525.
[5] WANG W W, LE T, WANG W, et al.Effects of key components on the antioxidant activity of black tea[J].Foods, 2023, 12(16):3134.
[6] SEBASTIANI F, D'ALTERIO C, VOCCA C, et al.Effectiveness of silymarin, sulforaphane, lycopene, green tea, tryptophan, glutathione, and escin on human health:A narrative review[J].Uro, 2023, 3(3):208-228.
[7] SOENDJAJA V, GIRARD A L.Effects of plant polyphenols on lipid oxidation in pea and soy protein solutions[J].Food Chemistry, 2024, 433:137340.
[8] PI X W, LIU J F, SUN Y X, et al.Protein modification, IgE binding capacity, and functional properties of soybean protein upon conjugation with polyphenols[J].Food Chemistry, 2023, 405(Pt A):134820.
[9] 苏克楠, 刘丽莉, 杨乐, 等.酶解-磷酸化协同改性对猪血红蛋白功能特性和结构的影响[J].核农学报, 2023, 37(10):2028-2033.
SU K N, LIU L L, YANG L, et al.Effects of synergistic enzymatic-phosphorylation modification on the functional properties and structure of porcine haemoglobin[J].Journal of Nuclear Agricultural Sciences, 2023, 37(10):2028-2033.
[10] 冷雪冬, 孙华军, 朱磊, 等.米糠蛋白复合戊聚糖糖基化反应条件的优化及性质研究[J].中国粮油学报, 2023,38(11):69-74.
LENG D X, SUN H J, ZHU L, et al.Optimization of the reaction conditions and properties of rice bran protein complex pentoglycation[J].Journal of the Chinese Cereals and Oils Association, 2023,38(11):69-74.
[11] ZHOU Y, PETROVA S P, EDGAR K J.Chemical synthesis of polysaccharide-protein and polysaccharide-peptide conjugates:A review[J].Carbohydrate Polymers, 2021, 274:118662.
[12] NOOSHKAM M, VARIDI M, ZAREIE Z, et al.Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions[J].Food Chemistry:X, 2023, 18:100725.
[13] BAK K H, WAEHRENS S S, FU Y, et al.Flavor characterization of animal hydrolysates and potential of glucosamine in flavor modulation[J].Foods, 2021, 10(12):3008.
[14] 许帅强, 孙迪, 邵俊花, 等.不同盐处理对肉糜乳化凝胶水合特性及蛋白质构象变化的影响[J].食品与发酵工业, 2018, 44(11):105-110.
XU S Q, SUN D, SHAO J H, et al.Effect of salt treatments on protein hydration properties and molecular conformation of emulsified gel[J].Food and Fermentation Industries, 2018, 44(11):105-110.
[15] 何向丽, 曹利娜, 朱宸言.食盐质量分数对冷冻猪里脊肉糜解冻后加工特性的影响[J].食品科技, 2022, 47(11):99-105.
HE X L, CAO L N, ZHU C Y.Effects of salt concentration on processing characteristics in thawed pork tenderloin meat batters[J].Food Science and Technology, 2022, 47(11):99-105.
[16] 阮一凡, 潘道东, 孙杨赢, 等.混菌发酵鸭腿工艺优化及其贮藏品质特性[J].食品科学, 2020, 41(10):101-109.
RUAN Y F, PAN D D, SUN Y Y, et al.Optimization of production of fermented duck thigh with a mixed starter culture of Lactobacillus plantarum and Saccharomyces cerevisiae and changes in its quality characteristics during storage[J].Food Science, 2020, 41(10):101-109.
[17] 张瑛, 张宇晴, 杨铭铎, 等.罗汉果甜苷对炖煮五花肉品质及贮藏稳定性的影响[J].食品工业科技, 2023, 44(10):336-342.
ZHANG Y, ZHANG Y Q, YANG M D, et al.Effect of mogroside on the quality and storage stability of stewed pork belly[J].Science and Technology of Food Industry, 2023, 44(10):336-342.
[18] 罗章, 陈琴, 刘振东, 等.红曲色素改善藏香猪肉糜贮藏品质的机理研究[J].高原农业, 2023, 7(4):345-358.
LUO Z, CHEN Q, XU J, et al.Study on the mechanism of monascus pigment improving the storage quality of Tibetan pork[J].Journal of Plateau Agriculture, 2023, 7(4):345-358.
[19] 曹涓泉, 李心悦, 徐静, 等.圆苞车前子壳粉对鸡肉肌原纤维蛋白凝胶特性和蛋白结构的影响[J].食品工业科技, 2023, 44(17):100-107.
CAO J Q, LI X Y, XU J, et al.Effects of Psyllium husk powder on gel properties and protein structure of chicken myofibrillar protein[J].Science and Technology of Food Industry, 2023, 44(17):100-107.
[20] 刁小琴, 孙薇婷, 徐筱君, 等.高压处理大豆分离蛋白水解物对羊肉糜凝胶特性及贮藏期氧化稳定性的影响[J].食品科学技术学报, 2022, 40(5):160-170.
DIAO X Q, SUN W T, XU X J, et al.Effects of soy protein isolate hydrolysate obtained by high pressure processing on gelation properties and oxidation stability of mutton batters during storage[J].Journal of Food Science and Technology, 2022, 40(5):160-170.
[21] ZHU M M, WANG H, ZONG J X, et al.Evaluating the effects of low-frequency alternating magnetic field thawing on oxidation, denaturation, and gelling properties of porcine myofibrillar proteins[J].Food Chemistry, 2024, 433:137337.
[22] 栗俊广, 张旭玥, 陈宇豪, 等.鹰嘴豆分离蛋白对猪肉肌原纤维蛋白乳化特性的影响[J].轻工学报, 2021, 36(6):30-37.
LI J G, ZHANG X Y, CHEN Y H, et al.Effects of chickpea protein isolate on the emulsification properties of pork myofibrillar protein[J].Journal of Light Industry, 2021, 36(6):30-37.
[23] 魏瑾雯, 孔祥颖, 张伟, 等.西兰花叶多酚-木薯淀粉/果胶复合膜对羊肉冷藏保鲜效果的影响[J].食品与发酵工业, 2022, 48(21):232-238.
WEI J W, KONG X Y, ZHANG W, et al.Effect of broccoli leaf polyphenols-tapioca starch/pectin composite film on the refrigerated mutton[J].Food and Fermentation Industries, 2022, 48(21):232-238.
[24] PEREIRA A D, GOMIDE L A M, CECON P R, et al.Evaluation of mortadella formulated with carbon monoxide-treated porcine blood[J].Meat Science, 2014, 97(2):164-173.
[25] TANG S Z, KERRY J P, SHEEHAN D, et al.Antioxidative mechanisms of tea catechins in chicken meat systems[J].Food Chemistry, 2002, 76(1):45-51.
[26] 赵钜阳, 孙昕萌, 李越, 等.儿茶素对虾滑贮藏和食用品质的影响[J].食品与生物技术学报, 2023, 42(5):35-42.
ZHAO J Y, SUN X M, LI Y, et al.Effects of catechins on storage and edible quality of shrimp paste[J].Journal of Food Science and Biotechnology, 2023, 42(5):35-42.
[27] 张孟军, 刘丽莉, 杨协力, 等.儿茶素与卵黄免疫球蛋白互作的多重光谱分析及抑菌性变化[J].光谱学与光谱分析, 2022, 42(7):2297-2303.
ZHANG M J, LIU L L, YANG X L, et al.Multispectral analysis of interaction between catechins and egg yolk immunoglobulin and the change of bacteriostasis[J].Spectroscopy and Spectral Analysis, 2022, 42(7):2297-2303.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司