乳清抗氧化肽对冷藏猪肉糜肌原纤维蛋白功能性及品质的影响
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摘要
研究乳清抗氧化肽对冷藏猪肉糜肌原纤维蛋白功能性及品质的影响。实验分为6组,第1组为空白对照,第2组加入质量分数20%未水解乳清蛋白,第3~5组中分别加入质量分数10%、15%、20%的乳清抗氧化肽冻干粉,第6组加入质量分数0.02%的丁基羟基茴香醚(butyl hydroxyanisd,BHA)。在肉糜4℃冷藏0、1、3、5、7 d时分别测定浊度、Ca~(2+)-ATPase活力、乳化稳定性、挥发性盐基氮(totalvolatilebasicnitrogen,TVB-N)含量、蒸煮损失率、表面疏水性以及肌原纤维蛋白溶解性的变化。结果表明:添加质量分数15%的乳清抗氧化肽能有效抑制冷藏肉糜肌原纤维浊度的升高,抑制Ca~(2+)-ATPase活力的下降,减少TVB-N的产生,抑制肌原纤维蛋白乳化稳定性和溶解性的降低。添加质量分数20%的乳清抗氧化肽则在抑制生肉糜蒸煮损失和猪肉糜肌原纤维蛋白表面疏水性增加方面效果最佳,其作用与质量分数0.02%BHA相当。上述结果表明,乳清抗氧化肽具有改善冷藏猪肉糜肌原纤维蛋白功能性及品质的作用。
The objective of this study was to investigate the effects of whey antioxidant peptides on the functional properties and quality of myofibrillar protein from refrigerated pork patties.The experiment was divided into 6 groups,including blank control group,20% whey protein isolate group,10%,15% and 20% whey antioxidant peptide groups,and 0.02% BHA group.The changes in turbidity,Ca~(2+)-ATPase activity,emulsion stability,total volatile basic nitrogen(TVB-N) content,cooking loss rate,surface hydrophobicity and myofibrillar protein solubility were measured after 0,1,3,5,and 7 days of storage(4 ℃).The results showed that 15% whey protein hydrolysate with antioxidant activity was almost as effective as BHA in inhibiting the increase in the turbidity of pork myofibrillar protein and the decrease in Ca~(2+)-ATPase activity,avoiding the generation of TVB-N,and suppressing the decrease in the emulsion stability and solubility of myofibrillar protein.Addition of 20% whey-derived antioxidant peptides could most effectively reduce the cooking loss of pork patties and block the increase in the surface hydrophobicity of myofibrillar protein,and its effect was similar to that of 0.02% BHA.Conclusion: Antioxidant peptides derived from whey protein have the potential for improving the functional properties and quality of myofibrillar protein from refrigerated pork.
The objective of this study was to investigate the effects of whey antioxidant peptides on the functional properties and quality of myofibrillar protein from refrigerated pork patties.The experiment was divided into 6 groups,including blank control group,20% whey protein isolate group,10%,15% and 20% whey antioxidant peptide groups,and 0.02% BHA group.The changes in turbidity,Ca~(2+)-ATPase activity,emulsion stability,total volatile basic nitrogen(TVB-N) content,cooking loss rate,surface hydrophobicity and myofibrillar protein solubility were measured after 0,1,3,5,and 7 days of storage(4 ℃).The results showed that 15% whey protein hydrolysate with antioxidant activity was almost as effective as BHA in inhibiting the increase in the turbidity of pork myofibrillar protein and the decrease in Ca~(2+)-ATPase activity,avoiding the generation of TVB-N,and suppressing the decrease in the emulsion stability and solubility of myofibrillar protein.Addition of 20% whey-derived antioxidant peptides could most effectively reduce the cooking loss of pork patties and block the increase in the surface hydrophobicity of myofibrillar protein,and its effect was similar to that of 0.02% BHA.Conclusion: Antioxidant peptides derived from whey protein have the potential for improving the functional properties and quality of myofibrillar protein from refrigerated pork.
引文
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[20]HIGUERA-BARRAZA O A,TORRES-ARREOLA W,EZQUERRA-BRAUER J M,et al.Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid(Dosidicus gigas)mantle proteins[J].Ultrasonics-Sonochemistry,2017,38:1-6.DOI:10.1016/j.ultsonch.2017.01.008.
[21]YANG Huijuan,HAN Minyi,WANG Xia,et al.Effect of high pressure on cooking losses and functional properties of reducedfat and reduced-salt pork sausage emulsions[J].Innovative Food Science&Emerging Technologies,2015,29:125-133.DOI:10.1016/j.ifset.2015.02.013.
[22]LIU Shulai,ZHAO Peicheng,ZHANG Jingjing,et al.Physicochemical and functional properties of silver carp(Hypophthalmichthys molitrix)myofibrillar protein glycated with konjacoligo-glucomannan[J].Food Hydrocolloids,2017,67:216-223.DOI:10.1016/j.foodhyd.2017.01.018.
[23]SHAZLY A B,HE Z Y,EL-AZIZ M A,et al.Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates[J].Food Chemistry,2017,232:753-762.DOI:10.1016/j.foodchem.2017.04.071.
[24]TURGUT S S,I?IK?I 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.
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[26]POWER O,JAKEMAN P,FITZGERALD R J.Antioxidative peptides:enzymatic production,in vitro and in vivo antioxidant activity and potential applications of milk-derived antioxidativepeptides[J].Amino Acids,2013,44:797-820.DOI:10.1007/s00726-012-1393-9.
[27]WANG Bin,GONG Yandan,LI Zhongrui,et al.Isolation and characterisation of five novel antioxidant peptides from ethanol-soluble proteins hydrolysate of spotless smoothhound(Mustelusgriseus)muscle[J].Journal of Functional Foods,2014,6:176-185.DOI:10.1016/j.jff.2013.10.004.
[28]VAVRUSOVA M,PINDSTRUP H,JOHANSEN L B,et al.Characterisation of a whey protein hydrolysate as antioxidant[J].International Dairy Journal,2015,47:86-93.DOI:10.1016/j.idairyj.2015.02.012.
[29]MULCAHY E M,PARK C W,DRAKE M A,et al.Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin[J].International Dairy Journal,2016,60:47-54.DOI:10.1016/j.idairyj.2016.02.049.
[30]CORONADO S A,TROUT G R,DUNSHEA F R,et al.Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage[J].Meat Science,2002,62(2):217-224.DOI:10.1016/S0309-1740(01)00249-2.
[31]WüJCIAK K M,DOLATOWSKI Z J,KO?OZYN-KRAJEWSKA D.Use of acid whey and probiotic strains to improve microbiological quality and sensory acceptance of organic fermented sausage[J].Journal of Food Processing and Preservation,2015,39:539-547.DOI:10.1111/jfpp.12259.
[32]CHILDS J L,YATES M D,DRAKE M A.Sensory properties of meal replacement bars and beverages made from whey and soy proteins[J].Journal of Food Science,2007,72(6):425-434.DOI:10.1111/j.1750-3841.2007.00429.x.
[2]XIA Xiufang,KONG Baohua,LIU Qian,et al.Physicochemical change and protein oxidation in porcine longissimusdorsi as influenced by different freeze-thaw cycles[J].Meat Science,2009,83(2):239-245.DOI:10.1016/j.meatsci.2009.05.003.
[3]STAPORNKUL N,PRYTKOVA T,WERE L.Effect of green tea on interaction of lipid oxidation products with sarcoplasmic and myofibrillar protein homogenates extracted from bovine top round muscle[J].Food Research International,2016,89:1038-1045.DOI:10.1016/j.foodres.2016.01.016.
[4]CHEN Lin,LI Chenyi,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.
[5]JIA Na,WANG Letian,SHAO Junhua,et al.Changes in the structural and gel properties of pork myofibrilar protein induced by catechin modification[J].Meat Science,2017,127:45-50.DOI:10.1016/j.meatsci.2017.01.004.
[6]PENG Xinyan,KONG Baohua,YU Haiyang,et al.Protective effect of whey protein hydrolysates against oxidative stress in D-galactose-induced aging rats[J].International Dairy Journal,2014,34:80-85.DOI:10.1016/j.idairyj.2013.08.004.
[7]MULCAHY E M,PARK C W,DRAKE M A,et al.Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin[J].International Dairy Journal,2016,60:47-54.DOI:10.1016/j.idairyj.2016.02.049.
[8]WANG L L,XIONG Youling L..Inhibition of oxidant-induced biochemical changes of pork myofibrillar protein by hydrolyzed potato protein[J].Journal of Food Science,2008,73(6):482-487.DOI:10.1111/j.1750-3841.2008.00802.x.
[9]CHENG Y,XIONG Youling L.,CHEN J.Antioxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions[J].Food Chemistry,2010,120(1):101-108.DOI:10.1016/j.foodchem.2009.09.077.
[10]NIU Haili,LI Yue,HAN Jianchun,et al.Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic p Htreatment combined with a mild heating[J].Food Hydrocolloids,2017,70:269-276.
[11]WANG Xiaojie,ZHENG Xiqun,LIU Xiaolan,et al.Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork[J].Food Chemistry,2017,227:335-341.DOI:10.1016/j.foodchem.2017.01.069.
[12]彭新颜,许晶,杨阳,等.乳清多肽对猪肉糜氧化和凝胶特性的影响[J].食品科学,2016,37(21):31-37.DOI:10.7506/spkx1002-6630-201621001.
[13]LI Yuanyuan,KONG Baohua,LIU Qian,et al.Improvement of the emulsifying and oxidative stability of myofibrillar protein prepared oil-in-water emulsions by addition of zeinhydrolysates[J].Process Biochemistry,2017,53:116-124.DOI:10.1016/j.procbio.2016.11.010.
[14]CAO Yungang,XIONG Youling L..Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillarprotein[J].Food Chemistry,2015,180:235-243.DOI:10.1016/j.foodchem.2015.02.036.
[15]BENJAKUL S,BAUER F.Biochemical and physicochemical changes in catfish(Silurus glanis Linne)muscle as influenced by different freeze-thaw cycles[J].Food Chemistry,2001,72(2):207-217.DOI:10.1016/S0308-8146(00)00222-3.
[16]XIA Xiufang,KONG Baohua,LIU Jing,et al.Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimusmuscle[J].LWT-Food Science and Technology,2012,46(1):280-286.DOI:10.1016/j.lwt.2011.09.018.
[17]XIA Xiufang,KONG Baohua,XIONG Youling L.,et al.Decreased dgelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation[J].Meat Science,2010,85(3):481-486.DOI:10.1016/j.meatsci.2010.02.019.
[18]HUANG Xiaowei,ZOU Xiaobo,ZHAO Jiewen,et al.Sensing the quality parameters of Chinese traditional Yao-meat by using a colorimetric sensor combined with genetic algorithm partial least squares regression[J].Meat Science,2014,98:203-210.DOI:10.1016/j.meatsci.2014.05.033.
[19]BENJAKUL S,BAHER F.Physicochmical 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):1143-1150.
[20]HIGUERA-BARRAZA O A,TORRES-ARREOLA W,EZQUERRA-BRAUER J M,et al.Effect of pulsed ultrasound on the physicochemical characteristics and emulsifying properties of squid(Dosidicus gigas)mantle proteins[J].Ultrasonics-Sonochemistry,2017,38:1-6.DOI:10.1016/j.ultsonch.2017.01.008.
[21]YANG Huijuan,HAN Minyi,WANG Xia,et al.Effect of high pressure on cooking losses and functional properties of reducedfat and reduced-salt pork sausage emulsions[J].Innovative Food Science&Emerging Technologies,2015,29:125-133.DOI:10.1016/j.ifset.2015.02.013.
[22]LIU Shulai,ZHAO Peicheng,ZHANG Jingjing,et al.Physicochemical and functional properties of silver carp(Hypophthalmichthys molitrix)myofibrillar protein glycated with konjacoligo-glucomannan[J].Food Hydrocolloids,2017,67:216-223.DOI:10.1016/j.foodhyd.2017.01.018.
[23]SHAZLY A B,HE Z Y,EL-AZIZ M A,et al.Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates[J].Food Chemistry,2017,232:753-762.DOI:10.1016/j.foodchem.2017.04.071.
[24]TURGUT S S,I?IK?I 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.
[25]BRANDELLI A,DAROIT D J,CORRüA A P F.Whey as a source of peptides with remarkable biological activities[J].Food Research International,2015,73:149-161.DOI:10.1016/j.foodres.2015.01.016.
[26]POWER O,JAKEMAN P,FITZGERALD R J.Antioxidative peptides:enzymatic production,in vitro and in vivo antioxidant activity and potential applications of milk-derived antioxidativepeptides[J].Amino Acids,2013,44:797-820.DOI:10.1007/s00726-012-1393-9.
[27]WANG Bin,GONG Yandan,LI Zhongrui,et al.Isolation and characterisation of five novel antioxidant peptides from ethanol-soluble proteins hydrolysate of spotless smoothhound(Mustelusgriseus)muscle[J].Journal of Functional Foods,2014,6:176-185.DOI:10.1016/j.jff.2013.10.004.
[28]VAVRUSOVA M,PINDSTRUP H,JOHANSEN L B,et al.Characterisation of a whey protein hydrolysate as antioxidant[J].International Dairy Journal,2015,47:86-93.DOI:10.1016/j.idairyj.2015.02.012.
[29]MULCAHY E M,PARK C W,DRAKE M A,et al.Improvement of the functional properties of whey protein hydrolysate by conjugation with maltodextrin[J].International Dairy Journal,2016,60:47-54.DOI:10.1016/j.idairyj.2016.02.049.
[30]CORONADO S A,TROUT G R,DUNSHEA F R,et al.Antioxidant effects of rosemary extract and whey powder on the oxidative stability of wiener sausages during 10 months frozen storage[J].Meat Science,2002,62(2):217-224.DOI:10.1016/S0309-1740(01)00249-2.
[31]WüJCIAK K M,DOLATOWSKI Z J,KO?OZYN-KRAJEWSKA D.Use of acid whey and probiotic strains to improve microbiological quality and sensory acceptance of organic fermented sausage[J].Journal of Food Processing and Preservation,2015,39:539-547.DOI:10.1111/jfpp.12259.
[32]CHILDS J L,YATES M D,DRAKE M A.Sensory properties of meal replacement bars and beverages made from whey and soy proteins[J].Journal of Food Science,2007,72(6):425-434.DOI:10.1111/j.1750-3841.2007.00429.x.