食品与发酵工业 >

2024 , Vol. 50 >Issue 24: 221 - 228

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038074

研究报告

离子强度和加热对藏羊肉肌原纤维蛋白特性及结合风味能力的研究

  • 方婕 ,
  • 罗毅皓 ,
  • 孙万成
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  • (青海大学 农牧学院,青海 西宁,810016)
第一作者:硕士研究生(孙万成教授为通信作者,E-mail:932146238@qq.com)

收稿日期: 2023-11-26

  修回日期: 2023-02-04

  网络出版日期: 2024-12-30

基金资助

青海藏羊产品加工关键技术及示范项目(ck21152001)

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Effects of ionic strength and heating on the characteristics and flavor binding ability of Tibetan mutton myofibrillar protein

  • FANG Jie ,
  • LUO Yihao ,
  • SUN Wancheng
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  • (College of Agriculture and Animal Husbandry, Qinghai University, Xining 810016, China)

Received date: 2023-11-26

  Revised date: 2023-02-04

  Online published: 2024-12-30

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摘要

该研究以藏羊肉肌原纤维蛋白(myofibrillar proteins, MPs)为研究对象,利用Na+、Mg2+、Ca2+和K+制成不同离子强度的MPs体系,并分别设置加热和对照处理组,研究不同离子强度和加热对MPs溶解性和结构等的影响,并选取藏羊肉的5种特征风味物质,利用顶空气相色谱-质谱联用技术(headspace gas chromatography-mass spectrometry, HS-GC-MS)测定处理后的MPs结合风味物质的能力。结果表明,不同离子强度和加热处理均会加剧藏羊肉MPs的氧化,致使总巯基含量下降、总羰基含量上升,诱导蛋白质分子间氢键相互作用导致氢键含量上升,疏水性基团暴露于蛋白质表面,内源荧光强度下降,对风味物质的吸附能力增强;其中Ca2+处理对藏羊肉MPs的结构和结合风味能力影响最为显著。因此推测水中的离子强度和含量不同会影响藏羊肉MPs的结构和对风味物质的吸附能力从而影响藏羊肉产品的口感和风味。

关键词： 藏羊肉; 肌原纤维蛋白; 离子强度; 特征风味物质; 顶空气相色谱-质谱联用技术

本文引用格式

方婕 , 罗毅皓 , 孙万成 . 离子强度和加热对藏羊肉肌原纤维蛋白特性及结合风味能力的研究[J]. 食品与发酵工业, 2024 , 50(24) : 221 -228 . DOI: 10.13995/j.cnki.11-1802/ts.038074

Abstract

In this paper, the myofibrillar proteins (MPs) of Tibetan mutton were used as the research object.MPs systems with different ionic strengths were prepared by Na+, Mg2+, Ca2+, and K+, and heating and control treatment groups were set up to study the effects of different ionic strengths and heating on the solubility and structure of MPs and five characteristic flavor substances of Tibetan mutton were selected.Headspace gas chromatography-mass spectrometry (HS-GC-MS) was used to determine the ability of treated MPs to bind flavor substances.Results showed that different ionic strengths and heating treatments could aggravate the oxidation of MPs in Tibetan mutton, resulting in a decrease in total sulfhydryl content and an increase in total carbonyl content.The hydrogen bond interaction between protein molecules was induced, resulting in an increase in hydrogen bond content.The hydrophobic groups were exposed to the surface of the protein, the endogenous fluorescence intensity decreased, and the adsorption capacity of the flavor substances was enhanced.Among them, Ca2+ treatment had the most significant effect on the structure and binding flavor ability of Tibetan mutton MPs.Therefore, it is speculated that the different ionic strengths and content in water will affect the structure and flavor substances of MPs in Tibetan mutton.

Key words： Tibetan mutton; myofibrillar proteins; ionic strengths; characteristic flavour substances; headspace gas chromatography-mass spectrometry

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