豌豆蛋白对猪肉盐溶蛋白理化性质的影响
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摘要
以猪背最长肌为原料提取盐溶蛋白,研究添加2%、4%、6%、8%、10%的豌豆蛋白对猪肉盐溶蛋白的SDS-PAGE、溶解度、表面疏水性、巯基、二硫键含量以及乳化性等的影响。结果表明,随豌豆蛋白添加量的增加,盐溶蛋白中肌球蛋白重链、C-蛋白、α-肌动素、肌球蛋白轻链条带逐渐变窄且颜色变浅;盐溶蛋白中的肌动蛋白与豌豆球蛋白(vicilin 7S)亚基,盐溶蛋白中的肌钙蛋白T与豌豆蛋白中酸性多肽(legA),分子量相近,其条带逐渐变粗且颜色加深。与未添加豌豆蛋白的盐溶蛋白相比,当豌豆蛋白添加量为2%～6%时,盐溶蛋白的表面疏水性和乳化性显著上升(p<0.05),豌豆蛋白添加量为8%～10%时,差异不显著(p>0.05);随豌豆蛋白添加量的增加,浊度、二硫键含量均呈上升趋势,且二硫键在添加量为10%时最高,为2.196 mol/10~5 g;总巯基和自由巯基含量下降;溶解度则先升高后下降,在豌豆蛋白添加量为4%时达到最大值,为42.88%。可见,添加适量的豌豆蛋白对猪肉盐溶蛋白的理化性质有显著影响。
The salt-soluble protein was extracted from the longissimus dorsi muscle of pigs. And the effects of different contents pea protein(2%,4%,6%,8%,10%)on the physicochemical properties(solubility,surface hydrophobicity,sulfhydryl group,disulfide bond content,emulsifying property)of salt-soluble protein from pork were studied. Results indicated that the bands of myosin heavy chain,C-protein,α-actinin and myosin light chain in salt-soluble protein became narrower and lighter with the increasing of pea protein addition. Both the actin in salt-soluble protein and vicilin(7 S)subunit in pea protein,the troponin T in salt-soluble protein and legA in pea protein were similar in molecular weight,and the bands became thicker and much colored. Compared with the control(without addition of pea protein),the surface hydrophobicity and emulsifying property of salt-soluble protein increased significantly(p<0.05)when the amount of pea protein was among 2% and 6%. The difference was not significant(p>0.05)when pea protein amount was in the range of 8% and 10%. With the increasing of pea protein addition,the content of turbidity and disulfide bonds increased,and content of disulfide bonds was up to 2.196 mol/10~5 g when pea protein addition amount was up to 10%,and both the total sulfhydryl and free sulfhydryl content decreased. Additionally,the solubility increased firstly and then decreased,and it reached the maximum value of 42.88% when the added amount was 4%.It suggested that pea protein with proper amount could have a significant effect on the physicochemical properties of salt-soluble protein from pork.
The salt-soluble protein was extracted from the longissimus dorsi muscle of pigs. And the effects of different contents pea protein(2%,4%,6%,8%,10%)on the physicochemical properties(solubility,surface hydrophobicity,sulfhydryl group,disulfide bond content,emulsifying property)of salt-soluble protein from pork were studied. Results indicated that the bands of myosin heavy chain,C-protein,α-actinin and myosin light chain in salt-soluble protein became narrower and lighter with the increasing of pea protein addition. Both the actin in salt-soluble protein and vicilin(7 S)subunit in pea protein,the troponin T in salt-soluble protein and legA in pea protein were similar in molecular weight,and the bands became thicker and much colored. Compared with the control(without addition of pea protein),the surface hydrophobicity and emulsifying property of salt-soluble protein increased significantly(p<0.05)when the amount of pea protein was among 2% and 6%. The difference was not significant(p>0.05)when pea protein amount was in the range of 8% and 10%. With the increasing of pea protein addition,the content of turbidity and disulfide bonds increased,and content of disulfide bonds was up to 2.196 mol/10~5 g when pea protein addition amount was up to 10%,and both the total sulfhydryl and free sulfhydryl content decreased. Additionally,the solubility increased firstly and then decreased,and it reached the maximum value of 42.88% when the added amount was 4%.It suggested that pea protein with proper amount could have a significant effect on the physicochemical properties of salt-soluble protein from pork.
引文
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[9]冯云,张伟清,彭增起,等. 牛血浆蛋白对猪肉盐溶蛋白质凝胶特性的影响[J]. 食品科学,2011,32(13):28-31.
[10]Fernández-Martí N F,LóPezló-Pez I,Cofrades S,et al. Influence of adding sea spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association[J]. Meat Science,2009,83(2):209-217.
[11]Chou Y T,Lin K W. Effects of xylooligosaccharides and sugars on the functionality of porcine myofibrillar proteins during heating and frozen storage[J]. Food Chemistry,2010,121(1):127-131.
[12]Gao X Q,Hao X Z,Xiong G Y,et al. Interaction between carrageenan/soy protein isolates and salt-soluble meat protein[J].Food and Bioproducts Processing,2016,100:47-53.
[13]周向军,朱敏涛,袁毅君. 赤藓糖醇对豌豆分离蛋白结构和功能特性的影响[J]. 食品工业科技,2018,39(8):73-77,84.
[14]Swiatecka D,Narbad A,Ridgway K P,et al. The study on the impact of glycated pea proteins on human intestinal bacteria[J]. International Journal of Food Microbiology,2011,145(1):267-272.
[15]Costa G E D A,Queiroz-Monici K D S,Reis S M P M,et al. Chemical composition,dietary fibre and resistant starch contents of raw and cooked pea,common bean,chickpea and lentil legumes[J]. Food Chemistry,2006,94(3):327-330.
[16]蒋将,李开放,刘元法,等. pH偏移处理豌豆分离蛋白的胶凝性质[J]. 食品科学,2013,34(21):10-15.
[17]梁晗妮,唐传核. 豌豆蛋白的功能特性研究[J]. 现代食品科技,2012,28(12):1640-1644.
[18]Chen H,Xu S,Wang Z,et al. Interaction between flaxseed gum and meat protein[J]. Journal of Food Engineering,2007,80(4):1051-1059.
[19]孔鹏,王志耕. 3种淀粉对鸡肉糜盐溶蛋白特性影响及其配方研究[J]. 肉类研究,2011,25(6):9-15.
[20]Laemmli U K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J]. Nature,1970,227(5259):680-685.
[21]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.
[22]Chelh I,Gatellier P,Santé-Lhoutellier V. Technical note:A simplified procedure for myofibril hydrophobicity determination[J]. Meat Science,2006,74(4):681-683.
[23]Thannhauser T W,Konishi Y,Scheraga H A. Analysis for disulfide bonds in peptides and proteins[J]. Methods in Enzymology,1987,143(1):115-119.
[24]曾宪明,徐幸莲,白云,等. 兔肌球蛋白热诱导凝胶过程中的物理化学变化[J]. 食品科学,2008,29(4):149-153.
[25]尚永彪,夏杨毅,张彩霞,等. 磷酸盐对PSE猪肉肌原纤维蛋白溶胶及凝胶性质的影响[J]. 食品科学,2010,31(1):38-42.
[26]魏朝贵,吴菊清,邵俊花,等. KCl和MgCl2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响[J]. 食品科学,2014,35(5):89-95.
[27]Pearce K N,Kinsella J E. Emulsifying properties of proteins:Evaluation of a turbidimetric technique[J]. Journal of Agricultural and Food Chemistry,1978,26(3):716-723.
[28]Xiong Y L,Brekke C J. Protein extractability and thermally induced gelation properties of myofibrils isolated from pre-and post rigor chicken muscles[J]. Journal of Food Science,1991,56(1):210-215.
[29]周光宏. 畜产品加工学[M]. 北京:中国农业出版社,2002:40-41.
[30]彭伟伟. 热处理对豌豆蛋白乳化性质及界面吸附行为的影响[D]. 无锡:江南大学,2016.
[31]O’Kane F E,Happe R P,Vereijken J M,et al. Characterization of pea vicilin. 1.Denoting convicilin as the α-subunit of the pisum vicilin family[J]. Journal of Agricultural and Food Chemistry,2004,52(10):3141-3148.
[32]Aguilar-Vázquez G,Loarca-Piňa G,Figueroa-Cárdenas J D,et al. Electrospun fibers from blends of pea(Pisum sativum),protein and pullulan[J]. Food Hydrocolloids,2018:83.
[33]Wu L,Wu T,Wu J,et al. Effects of cations on the “salt in” of myofibrillar proteins[J]. Food Hydrocolloids,2016,58:179-183.
[34]Xiong T,Xiong W,Ge M,et al. Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate[J]. Food Research International,2018,109:260-267.
[35]Choi Y S,Choi J H,Han D J,et al. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system[J]. Meat Science,2011,88(1):59-66.
[36]Li C E,Naki S,Wood D F. Relationship between functional(fat binding emulsifying)and physicochemical properties of muscle proteins. Effects of heating,freezing,pH and species[J]. Journal of Food Science,1985,50(4):1034-1040.
[37]钱晖. 生物化学与分子生物学[M]. 北京:科学出版社,2003:27.
[38]袁程程,张坤生,任云霞. 沙蒿胶对虾蛄肌原纤维蛋白乳化和理化特性的影响[J]. 食品与发酵工业,2017,43(4):78-83.
[39]周纷,孙迪,许帅强,等. 不饱和脂肪酸对猪肉蛋白质乳化特性的影响[J]. 食品科学,2018,39(24):34-40.
[40]Jongberg S,Terkelsen Lde 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.
[41]刘红,康玉凡. 食用豆类球蛋白研究进展[J]. 粮食与油脂,2013,26(5):5-8.
[42]何希强,肖怀秋,王穗萍. 豌豆蛋白质起泡、乳化功能特性研究[J]. 粮油加工,2008,28(12):100-103.
[43]刘英丽,谢良需,丁立,等. 小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响[J]. 食品科学,2016,37(19):15-23.
[2]周纷,谷大海,徐家慧,等. 淀粉对鸡胸肉盐溶性蛋白乳化特性的影响[J]. 食品科学,2016,37(15):7-12.
[3]彭增起. 肌肉盐溶蛋白质溶解性和凝胶特性研究[D]. 南京:南京农业大学,2005.
[4]张曼,王岸娜,吴立根,等. 蛋白质、多糖和多酚间相互作用及研究方法[J]. 粮食与油脂,2015(4):42-46.
[5]Sun J,Wu Z,Xu X,et al. Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation[J]. Meat Science,2012,91(1):88-92.
[6]张巍. 大豆分离蛋白(SPI)与猪肉盐溶蛋白共凝胶的研究[D]. 哈尔滨:哈尔滨商业大学,2011.
[7]栗俊广,李增,蒋爱民,等. 蒜粉添加量对猪肉盐溶蛋白凝胶特性的影响[J]. 食品科学,2013,34(17):15-18.
[8]栗俊广,蒋爱民,白艳红,等. 木薯淀粉对猪肉盐溶蛋白凝胶特性的影响[J]. 现代食品科技,2016,32(11):123-127,55.
[9]冯云,张伟清,彭增起,等. 牛血浆蛋白对猪肉盐溶蛋白质凝胶特性的影响[J]. 食品科学,2011,32(13):28-31.
[10]Fernández-Martí N F,LóPezló-Pez I,Cofrades S,et al. Influence of adding sea spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association[J]. Meat Science,2009,83(2):209-217.
[11]Chou Y T,Lin K W. Effects of xylooligosaccharides and sugars on the functionality of porcine myofibrillar proteins during heating and frozen storage[J]. Food Chemistry,2010,121(1):127-131.
[12]Gao X Q,Hao X Z,Xiong G Y,et al. Interaction between carrageenan/soy protein isolates and salt-soluble meat protein[J].Food and Bioproducts Processing,2016,100:47-53.
[13]周向军,朱敏涛,袁毅君. 赤藓糖醇对豌豆分离蛋白结构和功能特性的影响[J]. 食品工业科技,2018,39(8):73-77,84.
[14]Swiatecka D,Narbad A,Ridgway K P,et al. The study on the impact of glycated pea proteins on human intestinal bacteria[J]. International Journal of Food Microbiology,2011,145(1):267-272.
[15]Costa G E D A,Queiroz-Monici K D S,Reis S M P M,et al. Chemical composition,dietary fibre and resistant starch contents of raw and cooked pea,common bean,chickpea and lentil legumes[J]. Food Chemistry,2006,94(3):327-330.
[16]蒋将,李开放,刘元法,等. pH偏移处理豌豆分离蛋白的胶凝性质[J]. 食品科学,2013,34(21):10-15.
[17]梁晗妮,唐传核. 豌豆蛋白的功能特性研究[J]. 现代食品科技,2012,28(12):1640-1644.
[18]Chen H,Xu S,Wang Z,et al. Interaction between flaxseed gum and meat protein[J]. Journal of Food Engineering,2007,80(4):1051-1059.
[19]孔鹏,王志耕. 3种淀粉对鸡肉糜盐溶蛋白特性影响及其配方研究[J]. 肉类研究,2011,25(6):9-15.
[20]Laemmli U K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J]. Nature,1970,227(5259):680-685.
[21]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.
[22]Chelh I,Gatellier P,Santé-Lhoutellier V. Technical note:A simplified procedure for myofibril hydrophobicity determination[J]. Meat Science,2006,74(4):681-683.
[23]Thannhauser T W,Konishi Y,Scheraga H A. Analysis for disulfide bonds in peptides and proteins[J]. Methods in Enzymology,1987,143(1):115-119.
[24]曾宪明,徐幸莲,白云,等. 兔肌球蛋白热诱导凝胶过程中的物理化学变化[J]. 食品科学,2008,29(4):149-153.
[25]尚永彪,夏杨毅,张彩霞,等. 磷酸盐对PSE猪肉肌原纤维蛋白溶胶及凝胶性质的影响[J]. 食品科学,2010,31(1):38-42.
[26]魏朝贵,吴菊清,邵俊花,等. KCl和MgCl2部分替代NaCl对猪肉肌原纤维蛋白乳化凝胶特性的影响[J]. 食品科学,2014,35(5):89-95.
[27]Pearce K N,Kinsella J E. Emulsifying properties of proteins:Evaluation of a turbidimetric technique[J]. Journal of Agricultural and Food Chemistry,1978,26(3):716-723.
[28]Xiong Y L,Brekke C J. Protein extractability and thermally induced gelation properties of myofibrils isolated from pre-and post rigor chicken muscles[J]. Journal of Food Science,1991,56(1):210-215.
[29]周光宏. 畜产品加工学[M]. 北京:中国农业出版社,2002:40-41.
[30]彭伟伟. 热处理对豌豆蛋白乳化性质及界面吸附行为的影响[D]. 无锡:江南大学,2016.
[31]O’Kane F E,Happe R P,Vereijken J M,et al. Characterization of pea vicilin. 1.Denoting convicilin as the α-subunit of the pisum vicilin family[J]. Journal of Agricultural and Food Chemistry,2004,52(10):3141-3148.
[32]Aguilar-Vázquez G,Loarca-Piňa G,Figueroa-Cárdenas J D,et al. Electrospun fibers from blends of pea(Pisum sativum),protein and pullulan[J]. Food Hydrocolloids,2018:83.
[33]Wu L,Wu T,Wu J,et al. Effects of cations on the “salt in” of myofibrillar proteins[J]. Food Hydrocolloids,2016,58:179-183.
[34]Xiong T,Xiong W,Ge M,et al. Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate[J]. Food Research International,2018,109:260-267.
[35]Choi Y S,Choi J H,Han D J,et al. Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system[J]. Meat Science,2011,88(1):59-66.
[36]Li C E,Naki S,Wood D F. Relationship between functional(fat binding emulsifying)and physicochemical properties of muscle proteins. Effects of heating,freezing,pH and species[J]. Journal of Food Science,1985,50(4):1034-1040.
[37]钱晖. 生物化学与分子生物学[M]. 北京:科学出版社,2003:27.
[38]袁程程,张坤生,任云霞. 沙蒿胶对虾蛄肌原纤维蛋白乳化和理化特性的影响[J]. 食品与发酵工业,2017,43(4):78-83.
[39]周纷,孙迪,许帅强,等. 不饱和脂肪酸对猪肉蛋白质乳化特性的影响[J]. 食品科学,2018,39(24):34-40.
[40]Jongberg S,Terkelsen Lde 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.
[41]刘红,康玉凡. 食用豆类球蛋白研究进展[J]. 粮食与油脂,2013,26(5):5-8.
[42]何希强,肖怀秋,王穗萍. 豌豆蛋白质起泡、乳化功能特性研究[J]. 粮油加工,2008,28(12):100-103.
[43]刘英丽,谢良需,丁立,等. 小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响[J]. 食品科学,2016,37(19):15-23.