等离子体活性水腌制对猪肉肌原纤维蛋白氧化及结构的影响

doi:10.7506/spkx1002-6630-20191029-319

摘要/Abstract

摘要： 研究等离子体活性水（plasma-activated water，PAW）腌制对猪肉肌原纤维蛋白氧化及结构变化的影响。在输出电压20 kV、输出电流0.025 mA条件下，采用等离子体射流装置分别处理蒸馏水0、40、60 s和80 s制备PAW，随后在PAW溶液和纯水中分别加入8% NaCl、3%白糖和0.5%焦磷酸钠配制成腌制液。在10 ℃条件下，将猪背最长肌样品在各组分腌制液中分别腌制12 h，腌制液和肉块的质量比为2∶1。腌制结束后对样品蛋白质羰基、巯基、游离氨基酸含量、表面疏水性及二级结构进行分析。结果表明：蛋白质氧化程度随着处理时间的延长而加剧，40、60 s和80 s处理组的羰基含量分别比对照组增加0.67、1.42 nmol/g和1.57 nmol/g，总巯基含量分别下降14.51%、19.35%和30.65%。PAW处理使蛋白质结构由紧密变松散，40、60 s和80 s处理组的α-螺旋相对含量分别减少了10.73%、20.71%和33.32%，而β-折叠相对含量增加了7.78%、11.87%和16.41%，无规卷曲相对含量增加了6.50%、17.38%和26.23%，β-转角相对含量无显著变化。60 s和80 s制备的PAW腌制能显著增加谷氨酸、苯丙氨酸、丙氨酸、甘氨酸、酪氨酸和精氨酸等呈味氨基酸的含量。40 s处理组疏水性指数显著下降而60 s和80 s处理组疏水性指数分别增加12.72%和36.36%。PAW腌制能诱导蛋白质发生氧化，且可以改变蛋白质的二级结构。

关键词: 等离子体活性水；肌原纤维蛋白；等离子体射流；结构；氧化

Abstract: The aim of this study was to study the effects of plasma-activated water (PAW) brine on the oxidation and structure of pork myofibrillar protein. PAW was prepared by using plasma jet to treat distilled water for 0, 40, 60, and 80 s under the conditions of output voltage 20 kV, and current 0.025 mA, and then PAW and distilled water (as a control) were separately added with 8% NaCl, 3% sugar and 0.5% sodium pyrophosphate. Meat samples were marinated in the control and PAW brines with a 2:1 (m/m) ratio of meat to brine at 10 ℃ for 12 h. Afterwards, the oxidation, surface hydrophobicity and secondary structure of pork myofibrillar proteins were studied by analysis of total sulfhydryl and carbonyl contents, free amino acid contents, Fourier transform infrared (FTIR) spectra and protein surface hydrophobicity index (S0-ANS). The results showed that PAW curing could significantly increase the extent of protein oxidation (P < 0.05); the carbonyl content in the 40, 60 and 80 s treatments increased by 0.67, 1.42 and 1.57 nmol/g, respectively, compared with the control, while the total sulfhydryl content decreased by 14.51%, 19.35% and 30.65%, respectively. PAW loosened the compact protein structure; the proportion of α-helix in 40, 60 and 80 s treatments decreased by 10.73%, 20.71% and 33.32%, respectively, the proportion of β-sheet increased by 7.78%, 11.87% and 16.41%, respectively, the proportion of random coil increased 6.50%, 17.38% and 26.23%, while the proportion of β-turn did not change significantly in comparison with the control group. The contents of glutamic acid, phenylalanine, alanine, glycine, tyrosine and arginine significantly increased in the 60 and 80 s treatments. S0-ANS significantly decreased in the 40 s treatment but increased by 12.72% and 36.36% in the 60 and 80 s treatments, respectively. In conclusion, PAW brine could induce the oxidation of myofibrillar proteins and alter the secondary structure.

Key words: plasma-activated water; myofibrillar protein; plasma jet; structure; protein oxidation

中图分类号:

TS251.1

孙克奎，金声琅，潘雅燕，王燕. 等离子体活性水腌制对猪肉肌原纤维蛋白氧化及结构的影响[J]. 食品科学, 2020, 41(14): 36-41.

SUN Kekui, JIN Shenglang, PAN Yayan, WANG Yan. Effects of Plasma-Activated Water Curing on Oxidation and Structure of Pork Myofibrillar Protein[J]. FOOD SCIENCE, 2020, 41(14): 36-41.

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等离子体活性水腌制对猪肉肌原纤维蛋白氧化及结构的影响

Effects of Plasma-Activated Water Curing on Oxidation and Structure of Pork Myofibrillar Protein

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