4种香辛料提取物对猪肉肌原纤维蛋白抗氧化特性的影响
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摘要
以猪肉肌原纤维蛋白为研究对象,采用羟自由基氧化体系对蛋白进行0、1、3、5 h的氧化,分析4种香辛料提取物对肌原纤维蛋白抗氧化特性的影响。结果表明:丁香、迷迭香和桂皮提取物的添加显著抑制蛋白羰基的形成(P<0.05),甘草提取物的作用不显著;丁香和迷迭香提取物对Ca-ATP酶活性下降具有显著抑制作用(P<0.05),桂皮和甘草提取物无积极作用;4种提取物均具有较强的抑制表面疏水性增加的作用;丁香、迷迭香和甘草提取物对蛋白溶解性下降具有很好的抑制作用,桂皮提取物无积极作用;4种提取物的添加均不同程度地加速了蛋白巯基的下降。综上,丁香和迷迭香提取物具有较好的抑制猪肉肌原纤维蛋白氧化的作用。
The objective of this study was to investigate the inhibitory effects of four spice extracts on the oxidation of porcine myofibrillar protein(MP) during exposure to a Fenton reaction system(FRS) for 0, 1, 3 or 5 h. The results indicated that the addition of clove extract(CE), rosmary extract(RE) or cinnamon extract(CME) significantly inhibited protein carbonyl formation(P < 0.05), but the effect of lcorice extract(LE) was not significant. Both CE and RE significantly inhibited the decrease of Ca-ATPase activity(P < 0.05); however, LE and CME had no inhibitory effect. Each of the four spice extracts strongly inhibited the increase of surface hydrophobicity. CE, RE and LE significantly inhibited the decrease of solubility(P < 0.05), while the effect of CME was not significant. The addition of each of the four spice extracts accelerated the decrease of protein sulfhydryl group content. In conclusion, CE and RE had better inhibitory effect on porcine MP oxidation.
The objective of this study was to investigate the inhibitory effects of four spice extracts on the oxidation of porcine myofibrillar protein(MP) during exposure to a Fenton reaction system(FRS) for 0, 1, 3 or 5 h. The results indicated that the addition of clove extract(CE), rosmary extract(RE) or cinnamon extract(CME) significantly inhibited protein carbonyl formation(P < 0.05), but the effect of lcorice extract(LE) was not significant. Both CE and RE significantly inhibited the decrease of Ca-ATPase activity(P < 0.05); however, LE and CME had no inhibitory effect. Each of the four spice extracts strongly inhibited the increase of surface hydrophobicity. CE, RE and LE significantly inhibited the decrease of solubility(P < 0.05), while the effect of CME was not significant. The addition of each of the four spice extracts accelerated the decrease of protein sulfhydryl group content. In conclusion, CE and RE had better inhibitory effect on porcine MP oxidation.
引文
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[20]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.DOI:10.1016/j.foodchem.2016.09.040.
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[26]LIU Z,XIONG Y L.Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation[J].Food Chemistry,2013,141(2):662-668.DOI:10.1016/j.foodchem.2013.03.079.
[27]SHI Y,LI R Y,TU Z C,et al.Effect ofγ-irradiation on the physicochemical properties and structure of fish myofibrillar proteins[J].Radiation Physics and Chemistry,2015,109:70-72.DOI:10.1016/j.radphyschem.2014.12.016.
[28]ZHANG B,DENG S G,GAO M,et al.Effect of slurry ice on the functional properties of proteins related to quality loss during skipjack tuna(Katsuwonus pelamis)chilled storage[J].Journal of Food Science,2015,80(4):695-704.DOI:10.1111/1750-3841.12812.
[29]JONGBERG S,TERKELSEN L S,MIKLOS R,et al.Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking[J].Meat Science,2015,100:2-9.DOI:10.1016/j.meatsci.2014.09.003.
[30]WANG L,XU Y,ZHOU S M,et al.Interaction between Vaccinium bracteatum Thunb.leaf pigment and rice proteins[J].Food Chemistry,2016,194:272-278.DOI:10.1016/j.foodchem.2015.08.006.
[31]JONGBERG S,SKOV S H,TORNGREN M A,et al.Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties[J].Food Chemistry,2011,128:276-283.DOI:10.1016/j.foodchem.2011.03.015.
[2]TURGUT S S,SOYER A,I狪K荌F.Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage[J].Meat Science,2016,116:126-132.DOI:10.1016/j.meatsci.2016.02.011.
[3]JONGBERG S,TRNGREN M A,GUNVIG A,et al.Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork[J].Meat Science,2013,93(3):538-546.DOI:10.1016/j.meatsci.2012.11.005.
[4]CERCELA F,STROIUA M,ALEXEA P,et al.Characterization of myofibrillar chicken breast proteins for obtain protein films and biodegradable coatings generation[J].Agriculture and Agricultural Science Procedia,2015,6:197-205.DOI:10.1016/j.aaspro.10.1016/j.aaspro.2015.08.059.
[5]陈洪生,孔保华,刁静静,等.氧化引起的肌肉蛋白质功能性变化及其控制技术的研究进展[J].食品科学,2015,36(11):215-220.DOI:10.7506/spkx1002-6630-201511041.
[6]SHAH M A,BOSCO S J,MIR S A.Plant extracts as natural antioxidants in meat and meat products[J].Meat Science,2014,98(1):21-33.DOI:10.1016/j.meatsci.2014.03.020.
[7]KARRE L,LOPEZ K,GETTY K J K.Natural antioxidants in meat and poultry products[J].Meat Science,2013,94(2):220-227.DOI:10.1016/j.meatsci.2013.01.007.
[8]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,2016:1-15.
[9]陈璐.香辛料提取物在肉糜制品中抗氧化效果的研究[D].哈尔滨:东北农业大学,2012:11-12.
[10]SEBAALY C,JRAIJ A,FESSI H,et al.Preparation and characterization of clove essential oil-loaded liposomes[J].Food Chemistry,2015,178:52-62.DOI:10.1016/j.foodchem.2015.01.067.
[11]王乐田,贾娜.植物多酚对肉制品脂肪氧化和蛋白氧化的抑制机理及应用[J].中国食品学报,2016,16(8):205-210.DOI:10.16429/j.1009-7848.2016.08.028.
[12]CAO Y G,XIONG Y L.Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein[J].Food Chemistry,2015,180:235-243.DOI:10.1016/j.foodchem.2015.02.036.
[13]ZHANG H Y,KONG B,XIONG Y L,et al.Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4℃[J].Meat Science,2009,81(4):686-692.DOI:10.1016/j.meatsci.2008.11.011.
[14]PARK D,XIONG Y L.Oxidative modification of amino acids in porcine myofibrillar protein isolates exposed to three oxidizing systems[J].Food Chemistry,2007,103(2):607-616.DOI:10.1016/j.foodchem.2006.09.004.
[15]NIU H,CHEN Y,ZHANG H,et al.Protective effect of porcine plasma protein hydrolysates on the gelation of porcine myofibrillar protein exposed to a hydroxyl radical-generating system[J].International Journal of Biological Macromolecules,2017,107:36-37.DOI:10.1016/j.ijbiomac.2017.09.036.
[16]CHEN L,LI C Y,ULLAH N,et al.Different physicochemical,structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation[J].Meat Science,2016,121:228-237.DOI:10.1016/j.meatsci.2016.06.010.
[17]WELLS J A,WERBER M M,YOUNT R G.Inactivation of myosin subfragment one by cobalt(II)/cobalt(III)phenanthroline complexes.2.Cobalt chelation of two critical thiol groups[J].Biochemistry,1979,18(22):4800-4805.DOI:10.1021/bi00589a006.
[18]KATOH N,UCHIYAMA H,TSUKAMOTO S,et al.A biochemical study on fish myofibrillar ATPase[J].Nippon Suisan Gakk,1977,43(7):857-867.DOI:10.2331/suisan.43.857.
[19]CHEN L,LEI N,WANG F,et al.Emulsifying properties of oxidatively stressed myofibrillar protein emulsion gels prepared with(-)-epigallocatechin-3-gallate and NaCl[J].Agricultural and Food Chemistry,2017,65:2816-2826.DOI:10.1021/acs.jafc.6b05517.
[20]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.DOI:10.1016/j.foodchem.2016.09.040.
[21]BENJAKUL S,BAUER F.Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles[J].Journal of the Science of Food and Agriculture,2000,80(8):1142-1150.DOI:10.1002/1097-0010(200006)80:8<1143::AIDJSFA610>3.0.CO;2-C
[22]TURGUT S S,I狪K荌F,SOYER A.Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage[J].Meat Science,2017,129:111-119.DOI:10.1016/j.meatsci.2017.02.019.
[23]SANTE-LHOUTELLIER V,AUBRY L,GATELLIER P.Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins[J].Journal of Agricultural and Food Chemistry,2007,55(13):5343-5348.DOI:10.1021/jf070252k.
[24]ROURA S I,MONTECCHIA C,GOLDEMBERG A L,et al.Biochemical and physicochemical properties of actomyosin from pre-and post-spawned hake(Merluccius hubbsi)stored on ice[J].Journal of Food Science,1990,55(3):688-692.DOI:10.1111/j.1365-2621.1990.tb05207.x.
[25]RAYMENT I,RYPNIEWSKI W R,SCHMIDT-B腟E K,et al.Threedimensional structure of myosin subfragment-1:a molecular motor[J].Science,1993,261:50-58.DOI:10.1126/science.8316857.
[26]LIU Z,XIONG Y L.Oxidation desensitizes actomyosin to magnesium pyrophosphate-induced dissociation[J].Food Chemistry,2013,141(2):662-668.DOI:10.1016/j.foodchem.2013.03.079.
[27]SHI Y,LI R Y,TU Z C,et al.Effect ofγ-irradiation on the physicochemical properties and structure of fish myofibrillar proteins[J].Radiation Physics and Chemistry,2015,109:70-72.DOI:10.1016/j.radphyschem.2014.12.016.
[28]ZHANG B,DENG S G,GAO M,et al.Effect of slurry ice on the functional properties of proteins related to quality loss during skipjack tuna(Katsuwonus pelamis)chilled storage[J].Journal of Food Science,2015,80(4):695-704.DOI:10.1111/1750-3841.12812.
[29]JONGBERG S,TERKELSEN L S,MIKLOS R,et al.Green tea extract impairs meat emulsion properties by disturbing protein disulfide cross-linking[J].Meat Science,2015,100:2-9.DOI:10.1016/j.meatsci.2014.09.003.
[30]WANG L,XU Y,ZHOU S M,et al.Interaction between Vaccinium bracteatum Thunb.leaf pigment and rice proteins[J].Food Chemistry,2016,194:272-278.DOI:10.1016/j.foodchem.2015.08.006.
[31]JONGBERG S,SKOV S H,TORNGREN M A,et al.Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties[J].Food Chemistry,2011,128:276-283.DOI:10.1016/j.foodchem.2011.03.015.