[1] 曹云刚. 植物多酚对肉蛋白氧化稳定性和功能特性的影响机理及应用[D].无锡:江南大学,2016.
CAO Y G.Effect of plant-derived polyphenols on oxidative stability and functional properties of meat proteins:Mechanism and application[D].Wuxi:Jiangnan University,2016.
[2] 杨豫菘. 茶多酚对羊肉肌原纤维蛋白凝胶体系功能特性的影响[D].呼和浩特:内蒙古农业大学,2019.
YANG Y S.Effects of tea polyphenols on the functional properties of mutton myofibrillar protein gel[D].Hohhot:Inner Mongolia Agricultural University,2019.
[3] ZHANG L,MCCLEMENTS D J,WEI Z L,et al.Delivery of synergistic polyphenol combinations using biopolymer-based systems:Advances in physicochemical properties,stability and bioavailability[J].Critical Reviews in Food Science and Nutrition,2020,60(12):2 083-2 097.
[4] 夏婷, 赵超亚,杜鹏,等.食品中多酚类化合物种类、提取方法和检测技术研究进展[J].食品与发酵工业,2019,45(5):231-238.
XIA T,ZHAO C Y,DU P,et al.Research progress on classification,extraction,and detection of polyphenols in foods[J].Food and Fermentation Industry,2019,45 (5):231-238.
[5] 郑红梅, 王少英,史新娥.植物多酚的抗氧化作用及其改善肉质的机制[J].动物营养学报,2020,32(5):2 037-2 045.
ZHENG H M,WANG S Y,SHI X E.Antioxidative effects of plant polyphenols and its mechanism of improving meat quality[J].Chinese Journal of Animal Nutrition,2020,32 (5):2 037-2 045.
[6] 张典. 没食子酸和绿原酸对磷酸化鸡胸肉肌原纤维蛋白性质的作用研究[D].天津:天津商业大学,2019.
ZHANG D.Effects of gallic acid and chlorogenic acid on properties of phosphorylated myofibrin from chicken breast[D].Tianjin:Tianjin Commercial University,2019.
[7] 唐长波. 迷迭香酸与肌原纤维蛋白加合产物的形成及其对肉品品质的影响机制研究[D].南京:南京农业大学,2017.
TANG C B.Study on the formation of adducts between rosmarinic acid and myofibrillar protein and its effects on meat quality[D].Nanjing:Nanjing Agricultural University,2017.
[8] WANG L B,WANG L J,LI Z G,et al.Diverse effects of rutin and quercetin on the pasting,rheological and structural properties of Tartary buckwheat starch[J].Food Chemistry,2021,335:127 556.
[9] 雷娜. EGCG修饰巯基对肌原纤维蛋白乳化凝胶特性的影响及机制研究[D].咸阳:西北农林科技大学,2017.
LEI N.Influence of thiol modified byegcg on the quality of emulsion gel ofmyofibril protein[D].Xianyang:Northwest Agriculture and Forestry University,2017.
[10] LV Y Q,CHEN L,WU H Z,et al.(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress[J].Food Chemistry,2019,285:139-146.
[11] TANG C B,ZHANG W G,ZOU Y F,et al.Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress[J].Food Hydrocolloids,2017,67:197-205.
[12] 刘夫国, 马翠翠,王迪,等.蛋白质与多酚相互作用研究进展[J].食品与发酵工业,2016,42(2):282-288.
LIU F G,MA C C,WANG D,et al.Recent research progress on interactions between polyphenols and proteins[J].Food and Fermentation Industries,2016,42 (2):282-288.
[13] 彭林, 马良,戴宏杰,等.多酚与肌原纤维蛋白相互作用机制及其对蛋白特性的影响研究进展[J].食品科学,2020,41(11):239-246.
PENG L,MA L,DAI H J,et al.Recent progress in understanding the interaction mechanism between polyphenols and myofibrillar protein and its effects on protein properties[J].Food Science,2020,41 (11):239-246.
[14] 黄渊, 岳世阳,熊善柏,等.2种天然抗氧化剂与鲢鱼肌球蛋白的相互作用[J].食品科学,2019,40(4):14-20.
HUANG Y,YUE S Y,XIONG S B,et al.Interaction between two natural antioxidants and silver carp myosin[J].Food Science,2019,40 (4):14-20.
[15] CHENG J R,ZHU M J,LIU X M.Insight into the conformational and functional properties of myofibrillar protein modified by mulberry polyphenols[J].Food Chemistry,2020,308:125 592.
[16] EFENBERGER-SZMECHTYK M,NOWAK A,CZYZOWSKA A.Plant extracts rich in polyphenols:Antibacterial agents and natural preservatives for meat and meat products[J].Critical Reviews in Food Science and Nutrition,2021,61(11):149-178.
[17] HE,S′ M,SZWENGIEL A,DZIEDZIC K,et al.The effect of buckwheat hull extract on lipid oxidation in frozen-stored meat products[J].Journal of Food Science,2017,82(4):882-889.
[18] 孟彤. 海带多酚提取物对猪肉乳化肠品质及氧化稳定性的影响[D].上海:上海海洋大学,2015.
MENG T.Effect of saccharina japonica aresch phenolic extracts on the edible quality and oxidative stability of pork sausage[D].Shanghai:Shanghai Ocean University,2015.
[19] 李登龙. 微胶囊化桑椹多酚调控猪肉蛋白氧化研究[D].喀什:喀什大学,2020.
LI D L.Study on the regulation of meat pork protein oxidation by microcapsulated mulberry polyphenols[D].Kashgar:Kashgar University,2020.
[20] LI X P,LIU C K,WANG J X,et al.Tea polyphenols affect oxidative modification and solution stability of myofibrillar protein from grass carp (Ctenopharyngodon idellus)[J].Food Biophysics,2020,15(4):397-408.
[21] 贾娜, 刘丹,宋立,等.没食子酸抑制猪肉肌原纤维蛋白氧化及其与蛋白的交联作用[J].中国食品学报,2019,19(1):12-19.
JIA N,LIU D,SONG L,et al.The inhibition effect of gallic acid on oxidation of pork myofibrillar proteins and the crosslinking interaction between gallic acid and proteins[J].Journal of Chinese Institute of Food Science and Technology,2019,19 (1):12-19.
[22] JIA N,WANG L T,SHAO J H,et al.Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification[J].Meat Science,2017,127:45-50.
[23] WANG S X,ZHANG Y M,CHEN L,et al.Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations[J].Food Chemistry,2018,243:50-57.
[24] CAO Y G,XIONG Y L.Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein[J].Food Chemistry,2015,180:235-243.
[25] DAI H J,CHEN X K,PENG L,et al.The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation[J].Food Hydrocolloids,2020,106:105 869.
[26] 郭利芳, 吴肖淮,颜燕,等.黑麦多酚对泥鳅冰温贮藏过程中肌原纤维蛋白功能特性的影响[J].食品工业科技,2021,42(1):312-316.
GUO L F,WU X H,YAN Y,et al.Effect of rye polyphenol on functional properties of loach myofibrillar protein during superchilling storage[J].Science and Technology of Food Industry,2021,42 (1):312-316.
[27] HE B Y,MING Y,PU Y,et al.The dual effects of riboflavin and kelp polyphenol extracts on the gel properties of myofibrillar protein from Scomberomorus Niphonius under UVA irradiation[J].Food Chemistry,2020,332:127 373.
[28] PAN J F,LIAN H L,JIA H,et al.Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein[J].Food Chemistry,2020,320:126 637.
[29] CHEN J H,XU Y J,PIUS B A,et al.Changes of myofibrillar protein structure improved the stability and distribution of baicalein in emulsion[J].LWT,2021,137:110 404.
[30] ZHANG Z Y,YANG Y L,ZHOU P,et al.Effects of high pressure modification on conformation and gelation properties of myofibrillar protein[J].Food Chemistry,2017,217:678-686.
[31] LI G S,CHEN Y T,XUAN S F,et al.Rheological properties and structure of myofibrillar protein extracted from Oratosquilla oratoria muscle as affected by ultra-high pressure[J].International Journal of Food Properties,2019,22(1):1 310-1 321.
[32] LI S Y,ZHENG Y D,XU P,et al.L-lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin:The role in increasing myosin solubility[J].Food Chemistry,2018,242:22-28.
[33] LI S Y,LI L X,ZHU X X,et al.Conformational and charge changes induced by L-Arginine and L-lysine increase the solubility of chicken myosin[J].Food Hydrocolloids,2019,89:330-336.
[34] QUAN T H,BENJAKUL S,SAE-LEAW T,et al.Protein–polyphenol conjugates:Antioxidant property,functionalities and their applications[J].Trends in Food Science & Technology,2019,91:507-517.
[35] 何青. 猪肉肌原纤维蛋白颗粒稳定高内相Pickering乳液的制备及营养输送特性研究[D].锦州:渤海大学,2020.
HE Q.Preparation and nutrient delivery characteristics of high internal phase pickering emulsion stabled by pork myofibrillar particles[D].Jinzhou:Bohai University,2020.
[36] SUN L J,SUN J J,THAVARAJ P,et al.Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage[J].Food Chemistry,2017,224:372-381.
[37] NIE X H,GONG Y D,WANG N N,et al.Preparation and characterization of edible myofibrillar protein-based film incorporated with grape seed procyanidins and green tea polyphenol[J].LWT-Food Science and Technology,2015,64(2):1 042-1 046.
[38] KAEWPRACHU P,OSAKO K,RUNGRAENG N,et al.Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract[J].International Journal of Biological Macromolecules,2018,107:1 463-1 473.
[39] CAO Y G,AIN S,TRUE A D,et al.Effects of (-)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein-soybean oil emulsions[J].Food Chemistry,2018,245:439-445.
[40] 刘丹, 贾娜,杨磊,等.3种不同香辛料提取物对猪肉肌原纤维蛋白功能特性的影响[J].食品科学,2017,38(15):14-19.
LIU D,JIA N,YANG L,et al.Influence of three different spice extracts on functional characteristics of pork myofibrillar protein[J].Food Science,2017,38 (15):14-19.
[41] LI Y Y,LIU H T,LIU Q,et al.Effects of zein hydrolysates coupled with sage (Salvia officinalis) extract on the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions[J].Food Hydrocolloids,2019,87:149-157.
[42] UTRERA M,ESTÉVEZ M.Analysis of tryptophan oxidation by fluorescence spectroscopy:Effect of metal-catalyzed oxidation and selected phenolic compounds[J].Food Chemistry,2012,135(1):88-93.
[43] ZENG Z C,HU X T,MCCLEMENTS D J,et al.Hydrothermal stability of phenolic extracts of brown rice[J].Food Chemistry,2019,271:114-121.
[44] WEI L,CAO L W,XIONG S B,et al.Effects of pH on self-assembly of silver carp myosin at low temperature[J].Food Bioscience,2019,30:100 420.
[45] PEKAL A,PYRZYNSKA K.Effect of pH and metal ions on DPPH radical scavenging activity of tea[J].International Journal of Food Sciences and Nutrition,2015,66(1):58-62.
[46] WANG G,LIU M M,CAO L W,et al.Effects of different NaCl concentrations on self-assembly of silver carp myosin[J].Food Bioscience,2018,24:1-8.
[47] ZHANG Y M,CHEN L,LV Y Q,et al.Inhibition of interaction between epigallocatechin-3-gallate and myofibrillar protein by cyclodextrin derivatives improves gel quality under oxidative stress[J].Food Research International,2018,108:8-17.
[48] 张风雪. 亚麻籽胶对儿茶素-肌原纤维蛋白互作的抑制作用及乳化凝胶特性的影响[D].锦州:渤海大学,2019.
ZHANG F X.Effect of flaxseed gum on inhibition of catechin myofibrillar protein interaction and emulsification gel properties[D].Jinzhou:Bohai University,2019.
[49] LV Y Q,FENG X C,WANG Y J,et al.The gelation properties of myofibrillar proteins prepared with malondialdehyde and (-)-epigallocatechin-3-gallate[J].Food Chemistry,2021,340:127 817.
[50] CHANPHAI P,TAJMIR-RIAHI H A.Tea polyphenols bind serum albumins:A potential application for polyphenol delivery[J].Food Hydrocolloids,2019,89:461-467.