食品与发酵工业 >

2026 , Vol. 52 >Issue 17: 232 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045333

研究报告

杜仲叶提取物调控氧化鸡肉肌原纤维蛋白结构及乳化特性的研究

  • 王一博 ,
  • 古绍彬 ,
  • 张梦杰 ,
  • 韩四海 ,
  • 吴影 ,
  • 李玉婉 ,
  • 李璇
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(河南省食品微生物工程技术研究中心,河南 洛阳,471023)
    3(益生菌科学循证与产业化应用河南省重点校企研发中心,河南 洛阳,471023)
    4(河南省食品原料工程技术研究中心, 河南 洛阳,471023)
    5(河南省食品绿色加工与质量安全控制国际联合实验室(河南科技大学),河南 洛阳,471023)
第一作者:硕士研究生(古绍彬教授为通信作者,E-mail:shaobingu@126.com)

收稿日期: 2025-11-29

  修回日期: 2026-01-20

  网络出版日期: 2026-09-21

基金资助

河南省重大专项(231100310200);河南省重点研发项目(241111314200);河南省自然科学基金项目(YJS2026YBGZZ16)

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Effect of Eucommia ulmoides leaf extract on structure and emulsification properties of oxidized chicken myofibrillar protein

  • WANG Yibo ,
  • GU Shaobin ,
  • ZHANG Mengjie ,
  • HAN Sihai ,
  • WU Ying ,
  • LI Yuwan ,
  • LI Xuan
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Research Center of Food Microbiology, Luoyang 471023, China)
    3(Henan Key University-Enterprise R&D Center for Evidence-Based Science and Industrialization of Probiotics, Luoyang 471023, China)
    4(Henan Engineering Research Center of Food Raw Materials, Luoyang 471023, China)
    5(Henan International Joint Laboratory of Green Processing and Quality Safety Control of Food (Henan University of Science and Technology), Luoyang 471023, China)

Received date: 2025-11-29

  Revised date: 2026-01-20

  Online published: 2026-09-21

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摘要

该研究旨在探究杜仲叶提取物(Eucommia ulmoides leaf extract,EULE)的抗氧化活性及其对Fenton体系诱导氧化的鸡肉肌原纤维蛋白(myofibrillar proteins,MPs)结构与乳液功能特性的调控作用,为肉品天然抗氧化剂应用提供理论支撑。EULE对羟自由基、ABTS阳离子自由基、DPPH自由基具有浓度依赖性清除活性,实验设空白对照、氧化对照及0.2、0.6、1 mg/mL EULE处理组,系统测定MPs结构及乳液功能等指标。结果显示,氧化处理使MPs羰基升高、巯基下降,α-螺旋减少、无序结构增加(P<0.05),表面疏水性增强、荧光强度降低,分子间作用力失衡,同时乳液粒径增大、zeta电位绝对值降低,乳化与流变性能劣变。0.6 mg/mL EULE可有效清除活性氧,减少羰基生成与巯基损失,提升α-螺旋占比,调控表面疏水性与荧光特性,优化分子间作用力分布;同时减小乳液粒径,提升zeta电位绝对值,增强乳化和流变特性,4 ℃贮存12 h稳定性良好。然而,1 mg/mL EULE则呈现负面效应:其虽然具备抗氧化能力,但可能因添加量过高,诱导了蛋白质分子的异常聚集与交联,导致结构紊乱与功能恶化。该研究揭示了EULE的调控规律,通过非共价相互作用与氧化应激下的共价交联调控,协同维持MPs结构与分子间作用力平衡,为其在肉糜制品品质改良中的应用提供核心依据。

关键词： 鸡肉肌原纤维蛋白; 杜仲叶提取物; 氧化应激; 乳化特性; 流变特性

本文引用格式

王一博 , 古绍彬 , 张梦杰 , 韩四海 , 吴影 , 李玉婉 , 李璇 . 杜仲叶提取物调控氧化鸡肉肌原纤维蛋白结构及乳化特性的研究[J]. 食品与发酵工业, 2026 , 52(17) : 232 -242 . DOI: 10.13995/j.cnki.11-1802/ts.045333

Abstract

This study aimed to investigate the antioxidant activity of Eucommia ulmoides leaf extract (EULE) and its regulatory effects on the structure and emulsifying functional properties of chicken myofibrillar proteins (MPs) oxidized by the Fenton system, thereby providing a theoretical basis for the application of natural antioxidants in meat products.EULE exhibited concentration-dependent scavenging activities against ·OH, ABTS cationic free radical, and DPPH free radicals.The experiment was designed with a blank control, an oxidation control, and EULE treatment groups at concentrations of 0.2, 0.6, and 1 mg/mL, and systematic determinations were conducted on indicators including MPs structure and emulsion functional properties.The results showed that oxidative treatment significantly increased the carbonyl content and decreased the sulfhydryl content of MPs, reduced the α-helix proportion while increasing the content of disordered structures (P<0.05), enhanced surface hydrophobicity, decreased fluorescence intensity, and caused an imbalance in intermolecular forces.Concurrently, oxidation led to an increase in emulsion particle size, a reduction in the absolute value of zeta potential, and deterioration in emulsifying and rheological properties.EULE at 0.6 mg/mL effectively scavenged reactive oxygen species, reduced carbonyl formation and sulfhydryl loss, improved the α-helix proportion, regulated surface hydrophobicity and fluorescence characteristics, and optimized the distribution of intermolecular forces.Meanwhile, it reduced emulsion particle size, increased the absolute value of zeta potential, enhanced emulsifying and rheological properties, and maintained good stability during 12 h of storage at 4 ℃.However, EULE at 1 mg/mL exerted negative effects:despite its antioxidant capacity, the excessive concentration may have induced abnormal aggregation and cross-linking of protein molecules, resulting in structural disorder and functional deterioration.This study reveals the regulatory mechanism of EULE, which synergistically maintains the balance between MPs structure and intermolecular forces through non-covalent interactions and the regulation of covalent cross-linking under oxidative stress.These findings provide a core basis for the targeted application of EULE in the quality improvement of meat emulsion products.

Key words： myofibrillar protein of chicken; Eucommia ulmoides leaf extract; oxidative stress; emulsification; rheological properties

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