摘要
为了改进肌浆蛋白在加工过程中存在的易氧化、稳定性差、储存条件高等缺点,通过构建羟基自由基氧化体系,以不同添加量(0%、1.5%、3.0%、4.5%、6.0%)的柑橘提取物橙皮苷作用于猪肉肌浆蛋白,以蛋白的色差、粒径、电位、二聚酪氨酸含量、表面疏水性等为指标,从紫外光谱、内源荧光强度的角度去分析不同橙皮苷添加量对猪肉肌浆蛋白结构与功能的影响。结果表明:经过氧化胁迫后的猪肉肌浆蛋白,添加橙皮苷能显著提高其肉色稳定性;其Zeta电位绝对值由5.77 mV逐步增大至7.75 mV,几乎和未受到氧化的蛋白相当,表面疏水性指数也从2.1μg增大到6.6μg,提升了猪肉肌浆蛋白体系的稳定性;粒径由846 nm缩小到583 nm、二聚酪氨酸的含量由245 AU降至211 AU,延缓了猪肉肌浆蛋白氧化速度;橙皮苷的添加会降低羟基自由基氧化后猪肉肌浆蛋白中氨基酸残基芳香结构的变性程度。本研究可为橙皮苷在肉制品中的应用提供理论基础。
The application of myofibrillar protein in food processing is limited due to its shortcomings,such as its proneness to oxidation and poor stability.Therefore,the rigorous storage conditions are always required.In the current study,a hydroxy radical oxidation system was constructed and the effects of different addition levels of citrus extract(hesperidin,0%,1.5%,3.0%,4.5%,and 6.0%)on pork myofibrillar protein were analyzed in terms of protein color,particle size,zeta potential,dimer tyrosine content,surface hydrophobicity,and other oxidative indices.These effects were studied from the perspectives of UV spectroscopy and intrinsic fluorescence intensity to analyze how hesperidin addition levels influence the structure and functionality of pork myofibrillar protein.The results indicate the addition of hesperidin significantly improve the color stability of the pork myofibrillar protein under oxidative stress.The absolute value of its zeta potential reaches 7.75 mV(6.0%),and there is no significant difference from that of unoxidized protein.The surface hydrophobicity index also increases from 2.1 to 6.6μg,indicating an enhancement in the stability of the pork myofibrillar protein system.The particle size decreases from 846 nm to 583 nm,and the dimer tyrosine content reduces from 245 AU to 211 AU,indicating a slowing down of the protein system’s oxidation rate.The addition of hesperidin reduce the degree of denaturation of the aromatic structure of amino acid residues in pork myofibrin under oxidative stress.This study can provide a theoretical foundation for applying hesperidin in meat products.
作者
蔡治民
伍涵琳
徐曼敏
吴韬
邵文捷
CAI Zhimin;WU Hanlin;XU Manmin;WU Tao;SHAO Wenjie(School of Food and Bioengineering,Xihua University,Chengdu 610039 China)
出处
《西华大学学报(自然科学版)》
2025年第4期11-18,共8页
Journal of Xihua University:Natural Science Edition
基金
西华大学资助科研类/人才科研启动项目(RX2300000845)。
关键词
橙皮苷
肌浆蛋白
氧化胁迫
理化特性
hesperidin
sarcoplasmic protein
oxidative stress
physical and chemical properties
