卤料提取物对氧化诱导鸭肉肌原纤维蛋白功能特性和结构的影响
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摘要
以酱卤肉制品的复配香辛料为原料,研究卤料提取物(醇提物记为FC,水提物记为FS)对氧化诱导肌原纤维蛋白结构和功能特性的影响。结果表明,FC的多酚含量显著高于FS (P<0.05);与未添加抗氧化剂相比,添加FC和FS均可以抑制蛋白质羰基的生成,保护巯基,降低蛋白质表面疏水性和浊度,提高溶解度,但FC抗氧化效果更好。SDS-PAGE电泳及拉曼光谱分析表明,添加FC比FS更有效抑制蛋白质氧化降解、变性聚集,延缓蛋白的酰胺I带向长波长移动,保护蛋白质二级结构。总体来说,卤料提取物可以减少肉制品卤制过程中蛋白质氧化,从而保护蛋白质的结构和功能特性。
The compounded spices used to marinate meat products were used as raw material, this study studied the effects of compounded spice extracts(alcohol extracts as FC, and water extracts as FS) on structural and functional properties of oxidation-induced myofibrillar protein. The results showed that polyphenols contents in FC were significant higher than FS(P<0.05). Compared with no antioxidants added, FC and FS could inhibit the formation of protein carbonyl, protect sulfhydryl in proteins, and also decrease the surface hydrophobicity and turbidity of proteins, and their solubility were improved. However, the antioxidant effect of FC was better. SDS-PAGE electrophoresis and raman spectroscopy showed that FC was more effective than FS in inhibiting oxidative degradation and degenerated aggregation of proteins, delaying the movement of the amide I band of proteins to long wavelengths, and protecting the secondary structure of proteins. Overall, the halogen material extracts can reduce protein oxidation when marinating meat products, thereby protecting the structural and functional properties of protein.
The compounded spices used to marinate meat products were used as raw material, this study studied the effects of compounded spice extracts(alcohol extracts as FC, and water extracts as FS) on structural and functional properties of oxidation-induced myofibrillar protein. The results showed that polyphenols contents in FC were significant higher than FS(P<0.05). Compared with no antioxidants added, FC and FS could inhibit the formation of protein carbonyl, protect sulfhydryl in proteins, and also decrease the surface hydrophobicity and turbidity of proteins, and their solubility were improved. However, the antioxidant effect of FC was better. SDS-PAGE electrophoresis and raman spectroscopy showed that FC was more effective than FS in inhibiting oxidative degradation and degenerated aggregation of proteins, delaying the movement of the amide I band of proteins to long wavelengths, and protecting the secondary structure of proteins. Overall, the halogen material extracts can reduce protein oxidation when marinating meat products, thereby protecting the structural and functional properties of protein.
引文
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[16] 涂宗财,傅志丰,王辉,等.红薯叶不同溶剂提取物抗氧化性及活性成分鉴定[J].食品科学,2015,36(17):1-6.
[17] 袁娅,许佳妮,张剑飞,等.不同培养基对平菇营养成分、多酚含量及其抗氧化活性的影响[J].食品科学,2014,35(13):137-142.
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[21] AGYARE K K,XIONG Y L,ADDO K.Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate[J].Food Chemistry,2008,107(3):1 131-1 137.
[22] CHIN K B,GO M Y,XIONG Y L.Konjac flour improved textural and water retention properties of transglutaminase-mediated,heat-induced porcine myofibrillar protein gel:Effect of salt level and transglutaminase incubation[J].Meat Science,2009,81(3):565-572.
[23] 张慧芸,吴静娟,郭新宇.多酚对猪肉肌原纤维蛋白氧化和凝胶特性的影响[J].食品科学,2016,37(21):43-47.
[24] 张慧芸,孔保华,孙旭.香辛料提取物抗氧化活性及其作用模式的研究[J].食品科学,2010,31(5):111-115.
[25] 姚瑶,彭增起,邵斌,等.20种市售常见香辛料的抗氧化性对酱牛肉中杂环胺含量的影响[J].中国农业科学,2012,45(20):4 252-4 259.
[26] ESTéVEZ M.Protein carbonyls in meat systems:a review[J].Meat Science,2011,89(3):259-279.
[27] BUTTERFIELD D A,STADTMAN E R.Protein oxidation processes in aging brain[J].Advances in Cell Aging & Gerontology,1997,2:161-191.
[28] CHEN Hongsheng,DIAO Jingjing,LI Yuanyuan,et al.The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein[J].Meat Science,2016,111(2):60-66.
[29] LI C Q,XIONG Y L,CHEN J.Oxidation-induced unfolding facilitates Myosin cross-linking in myofibrillar protein by microbial transglutaminase[J].Journal of Agricultural & Food Chemistry,2012,60(32):8 020-8 027.
[30] JONGBERG S,TERKELSEN L D 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.
[31] 陈霞霞,杨文鸽,楼乔明,等.氧化对银鲳肌原纤维蛋白功能性质的影响[J].食品科学,2017,38(11):135-141.
[32] SUN Weizheng,CUI Chun,ZHAO Mouming,et al.Effects of composition and oxidation of proteins on their solubility,aggregation and proteolytic susceptibility during processing of Cantonese sausage[J].Food Chemistry,2011,124(1):336-341.
[33] 贾娜,王乐田,马露,等.香辛料提取物对猪肉肌原纤维蛋白功能性质的影响[J].食品与发酵工业,2016,42(2):82-88.
[34] BERLETT B S,STADTMAN E R.Protein oxidation in aging,disease,and oxidative stress[J].Journal of Biological Chemistry,1997,272(33):20 313-20 316.
[35] 陈霞霞,杨文鸽,吕梁玉,等.羟自由基氧化体系对银鲳肌原纤维蛋白生化特性及其构象单元的影响[J].食品科学,2016,37(23):123-128.
[36] BERHE D T,ENGELSEN S B,HVIID M S,et al.Raman spectroscopic study of effect of the cooking temperature and time on meat proteins[J].Food Research International,2014,66(66):123-131.
[37] REN Lina,XU Yanshun,JIANG Qixing,et al.Investigation on structural changes of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) during frozen storage[J].Food Science & Technology International Tokyo,2013,19(6):1 051-1 059.
[2] LUND M N,HEINONEN M,BARON C P,et al.Protein oxidation in muscle foods:a review[J].Molecular Nutrition & Food Research,2011,55(1):83-95.
[3] KRISTENSEN L,PURSLOW P P.The effect of ageing on the water-holding capacity of pork:role of cytoskeletal proteins[J].Meat Science,2001,58(1):17-23.
[4] 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.
[5] AHMAD S R,GOKULAKRISHNAN P,GIRIPRASAD R,et al.Fruit based natural antioxidants in meat and meat products:A review.[J].Critical Reviews in Food Science & Nutrition,2015,55(11):1 503-1 513.
[6] KARRE L,LOPEZ K,GETTY K J.Natural antioxidants in meat and poultry products[J].Meat Science,2013,94(2):220-227.
[7] FALOWO A B,FAYEMI P O,MUCHENJE V.Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products:A review[J].Food Research International,2014,64:171-181.
[8] 杜红霞,李洪军,李小勇,等.国内外香辛料抗氧化效果最新研究进展[J].食品科学,2008,29(1):359-363.
[9] 蒋栋磊,顾于滨,裴慧洁,等.桂皮提取物对中式香肠脂质、蛋白氧化和品质的影响[J].食品与发酵工业,2017,43(12):81-87.
[10] KANATT S R,CHAWLA S P,SHARMA A.Antioxidant and radio-protective activities of lemon grass and star anise extracts[J].Food Bioscience,2014,6:24-30.
[11] 谈文诗,吴文锦,李新,等.天然提取物对鸡肉肌原纤维蛋白氧化保护作用[J].食品工业,2016(7):85-91.
[12] SHI Ce,CUI Jianyun,YIN Xiaofei,et al.Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage:Effects on lipid and protein oxidation[J].Food Control,2014,40:134-139.
[13] 武苏苏,赵改名,柳艳霞,等.基于主成分分析法的煮制时间对卤制鸡肉风味的影响分析[J].食品与发酵工业,2014,40(10):194-199.
[14] 贾娜,陈璐,孔保华.迷迭香提取物对牛肉丸冻藏过程中脂肪氧化和品质特性的影响[J].现代食品科技,2015,31(9):117-123.
[15] CAO Yungang,XIONG Y L.Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein[J].Food Chemistry,2015,180:235-243.
[16] 涂宗财,傅志丰,王辉,等.红薯叶不同溶剂提取物抗氧化性及活性成分鉴定[J].食品科学,2015,36(17):1-6.
[17] 袁娅,许佳妮,张剑飞,等.不同培养基对平菇营养成分、多酚含量及其抗氧化活性的影响[J].食品科学,2014,35(13):137-142.
[18] OLIVER C N,AHN B W,MOERMAN E J,et al.Age-related changes in oxidized proteins[J].Journal of Biological Chemistry,1987,262(12):5 488.
[19] SIMPLICIO P D,CHEESEMAN K H,SLATER T F.The reactivity of the sh group of bovine serum albumin with free radicals[J].Free Radical Research Communications,1991,14(4):253-262.
[20] 韩敏义,徐幸莲,林丽军,等.兔骨骼肌肌球蛋白的纯化及溶液浊度和溶解度研究[J].食品科学,2004,25(12):50-54.
[21] AGYARE K K,XIONG Y L,ADDO K.Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate[J].Food Chemistry,2008,107(3):1 131-1 137.
[22] CHIN K B,GO M Y,XIONG Y L.Konjac flour improved textural and water retention properties of transglutaminase-mediated,heat-induced porcine myofibrillar protein gel:Effect of salt level and transglutaminase incubation[J].Meat Science,2009,81(3):565-572.
[23] 张慧芸,吴静娟,郭新宇.多酚对猪肉肌原纤维蛋白氧化和凝胶特性的影响[J].食品科学,2016,37(21):43-47.
[24] 张慧芸,孔保华,孙旭.香辛料提取物抗氧化活性及其作用模式的研究[J].食品科学,2010,31(5):111-115.
[25] 姚瑶,彭增起,邵斌,等.20种市售常见香辛料的抗氧化性对酱牛肉中杂环胺含量的影响[J].中国农业科学,2012,45(20):4 252-4 259.
[26] ESTéVEZ M.Protein carbonyls in meat systems:a review[J].Meat Science,2011,89(3):259-279.
[27] BUTTERFIELD D A,STADTMAN E R.Protein oxidation processes in aging brain[J].Advances in Cell Aging & Gerontology,1997,2:161-191.
[28] CHEN Hongsheng,DIAO Jingjing,LI Yuanyuan,et al.The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein[J].Meat Science,2016,111(2):60-66.
[29] LI C Q,XIONG Y L,CHEN J.Oxidation-induced unfolding facilitates Myosin cross-linking in myofibrillar protein by microbial transglutaminase[J].Journal of Agricultural & Food Chemistry,2012,60(32):8 020-8 027.
[30] JONGBERG S,TERKELSEN L D 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.
[31] 陈霞霞,杨文鸽,楼乔明,等.氧化对银鲳肌原纤维蛋白功能性质的影响[J].食品科学,2017,38(11):135-141.
[32] SUN Weizheng,CUI Chun,ZHAO Mouming,et al.Effects of composition and oxidation of proteins on their solubility,aggregation and proteolytic susceptibility during processing of Cantonese sausage[J].Food Chemistry,2011,124(1):336-341.
[33] 贾娜,王乐田,马露,等.香辛料提取物对猪肉肌原纤维蛋白功能性质的影响[J].食品与发酵工业,2016,42(2):82-88.
[34] BERLETT B S,STADTMAN E R.Protein oxidation in aging,disease,and oxidative stress[J].Journal of Biological Chemistry,1997,272(33):20 313-20 316.
[35] 陈霞霞,杨文鸽,吕梁玉,等.羟自由基氧化体系对银鲳肌原纤维蛋白生化特性及其构象单元的影响[J].食品科学,2016,37(23):123-128.
[36] BERHE D T,ENGELSEN S B,HVIID M S,et al.Raman spectroscopic study of effect of the cooking temperature and time on meat proteins[J].Food Research International,2014,66(66):123-131.
[37] REN Lina,XU Yanshun,JIANG Qixing,et al.Investigation on structural changes of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix) during frozen storage[J].Food Science & Technology International Tokyo,2013,19(6):1 051-1 059.