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中国精品科技期刊2020

氧化及不同离子强度下猪肉肌原纤维蛋白结合风味物质的研究

甘潇 赵玲 吴倩 陈希文

甘潇,赵玲,吴倩,等. 氧化及不同离子强度下猪肉肌原纤维蛋白结合风味物质的研究[J]. 食品工业科技,2022,43(23):35−41. doi:  10.13386/j.issn1002-0306.2022010139
引用本文: 甘潇,赵玲,吴倩,等. 氧化及不同离子强度下猪肉肌原纤维蛋白结合风味物质的研究[J]. 食品工业科技,2022,43(23):35−41. doi:  10.13386/j.issn1002-0306.2022010139
GAN Xiao, ZHAO Ling, WU Qian, et al. Effects of Oxidation and Different Ionic Environment on the Binding of Pork Myofibrillar Protein to Flavor Substances[J]. Science and Technology of Food Industry, 2022, 43(23): 35−41. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010139
Citation: GAN Xiao, ZHAO Ling, WU Qian, et al. Effects of Oxidation and Different Ionic Environment on the Binding of Pork Myofibrillar Protein to Flavor Substances[J]. Science and Technology of Food Industry, 2022, 43(23): 35−41. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2022010139

氧化及不同离子强度下猪肉肌原纤维蛋白结合风味物质的研究

doi: 10.13386/j.issn1002-0306.2022010139
基金项目: 川菜发展研究中心项目(CC20Z21);绵阳师范学院科研启动项目(QD2020A16)。
详细信息
    作者简介:

    甘潇(1980−),女,博士,副教授,研究方向:肉品科学与食品发酵,E-mail:26624899@qq.com

    通讯作者:

    陈希文(1977−),男,博士,教授,研究方向:动物健康养殖与有害残留物监测,E-mail:327276060@qq.com

  • 中图分类号: TS251.1

Effects of Oxidation and Different Ionic Environment on the Binding of Pork Myofibrillar Protein to Flavor Substances

  • 摘要: 文章研究了猪肉肌原纤维蛋白氧化导致其结构功能发生改变及氧化和不同离子条件下其结合风味物质的能力变化。实验选择了2-甲基丁醛、3-甲基丁醛、己醛、辛醛、壬醛等5种风味物质,利用顶空结合气相色谱观察肌原纤维蛋白结合风味物质的能力。结果表明:经氧化的肌原纤维蛋白二级结构及功能发生了变化。氧化处理的肌原纤维蛋白对2-甲基丁醛和壬醛有促释放的作用,对3-甲基丁醛、己醛和辛醛的作用呈2,2-偶氮二(2-甲基丙基咪)二盐酸盐(AAPH)浓度依赖性。Na+的添加促进了氧化蛋白对己醛的释放,而Na+、K+、Ca2+和Mg2+的添加促进了氧化蛋白对2-甲基丁醛、3-甲基丁醛、辛醛和壬醛的吸收。因此,在肉及肉制品的加工贮藏过程,氧化易造成蛋白结构和功能的改变,进而影响蛋白质结合风味物质的能力;另外,氯化钠在肉制品中被其它盐部分替代造成蛋白质所处的离子环境发生改变,导致蛋白质结合风味物质的能力改变,从而使肉制品风味发生改变。
  • 图  1  氧化处理MP羰基含量的变化

    Figure  1.  Changes in carbonyl content of MP upon oxidation

    注:不同字母代表差异显著,P<0.05;图2图4~图5同。

    图  2  氧化处理MP巯基含量的变化

    Figure  2.  Changes in sulfhydryl content of MP upon oxidation

    图  3  氧化处理MP色氨酸荧光的变化

    Figure  3.  Changes in tryptophan fluorescence of MP upon oxidation

    图  4  氧化处理MP表面疏水性的变化

    Figure  4.  Changes in protein surface hydrophobicity of MP upon oxidation

    图  5  氧化处理MP可溶性的变化

    Figure  5.  Changes in solubility of MP upon oxidation

    图  6  氧化对MP结合特征风味物质能力的影响

    Figure  6.  Effect of oxidation on the ability of MP to bind characteristic flavor substances

    注:不同字母代表同一物质组间差异显著(P<0.05);图7同。

    图  7  不同Na+、K+ 、Ca2+、Mg2+浓度对氧化处理的MP结合风味物质能力的影响

    Figure  7.  Effects of different sodium, potassium, calcium and magnesium concentrations on the flavor substances of oxidized MP binding properties

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出版历程
  • 收稿日期:  2022-01-18
  • 网络出版日期:  2022-10-20
  • 刊出日期:  2022-11-23

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