摘要
研究添加安石榴苷、焦磷酸钠(sodium pyrophosphate,SPP)及其组合(P+SPP)对肌原纤维蛋白(myofibrillar protein,MP)氧化稳定性和凝胶性能的影响。结果表明,安石榴苷和SPP添加均能有效抑制氧化诱导的蛋白羰基含量上升及自由氨基含量下降,且P+SPP组合添加效果最佳;但所有添加剂均无法有效抑制氧化诱导的巯基含量降低。添加安石榴苷促进了氧化诱导的蛋白结构展开、显著抑制了蛋白粒径增大(抑制率为10.50%),对于蛋白溶解度和热诱导凝胶过程中的流变学特性无显著影响,但明显降低了氧化MP凝胶的蒸煮损失和质构劣变。SPP添加同样促进了蛋白结构展开、抑制了蛋白粒径增大(抑制率为17.65%)、提高了氧化MP的溶解度(提高了9.78%),显著改变了热诱导凝胶过程中MP的流变学行为,致使热诱导凝胶的蒸煮损失降低了42.56%,但明显降低了凝胶强度等质构指标。P+SPP对MP凝胶性能的影响整体与SPP单独添加类似。因此,本研究抗氧化剂使用显著提高了MP的氧化稳定性及凝胶持水性,但凝胶的质构特性与抗氧化剂的种类密切相关。
The effects of punicalagin(P)and sodium pyrophosphate(SPP)and their combination(P+SPP)on the oxidative stability and gel properties of myofibrillar protein(MP)under oxidative stress were studied.The results showed that the addition of P and SPP effectively inhibited the increase of carbonyl content and the decrease of free amino content induced by oxidation,and the combination of P and SPP had the best effect;however,neither single nor combined additives effectively inhibited the decrease of sulfhydryl content induced by oxidation.The addition of P promoted protein unfolding induced by oxidative stress and significantly inhibited the increase of protein particle size(percentage inhibition of 10.50%)induced by oxidation.It had no significant effect on protein solubility or rheological properties during heat-induced gelation,but significantly improved the cooking loss and texture deterioration of heat-induced MP gels under oxidative stress.The addition of SPP also promoted protein unfolding induced by oxidation,inhibited the increase of protein particle size(percentage inhibition of 17.65%),increased the solubility of oxidized MP by 9.78%,significantly changed the rheological behavior of MP during heat-induced gelation,and resulted in a 42.56%reduction in the cooking loss of heat-induced gels,while texture indexes such as gel strength were significantly reduced.The combination of P and SPP had a similar effect on the heat-induced gel properties of MP as the addition of SPP alone.Moreover,the antioxidants used in this study significantly increased the oxidative stability of MP and the water-holding capacity of its heat-induced gel,but the effects on the gel texture characteristics were closely related to the type of antioxidants.
作者
韩馨蕊
李颖
刘苗苗
范鑫
冯莉
曹云刚
HAN Xinrui;LI Ying;LIU Miaomiao;FAN Xin;FENG Li;CAO Yungang(School of Food and Biological Engineering,Shaanxi University of Science&Technology,Xi’an 710021,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第8期15-21,共7页
Food Science
基金
国家自然科学基金青年科学基金项目(31801480,32001762)
陕西省科技厅自然科学基础研究计划项目(2019JQ-397
2020JQ-716)
陕西省重点研发计划项目(2021NY-146)。
关键词
安石榴苷
焦磷酸钠
蛋白氧化
凝胶性能
punicalagin
sodium pyrophosphate
protein oxidation
gelling properties
