不同地域典型干腌火腿肌原纤维蛋白的氧化特性及体外消化性对比性研究

摘要/Abstract

摘要： 摘要：为比较几种典型干腌火腿的可消化吸收性，本文以巴马火腿、金华火腿、宣威火腿、帕尔玛火腿为原料，研究了4种干腌火腿的肌原纤维蛋白表面疏水性、巯基和二硫键含量、超微结构、蛋白降解程度、消化前后粒径大小及体外消化率。结果表明，金华火腿肌原纤维蛋白的表面疏水性显著高于巴马、宣威、帕尔玛火腿（p<0.05)。微观结构分析显示金华火腿肌原纤维蛋白交联和聚集程度最低，肌原纤维排布更为伸展，帕尔玛火腿聚集程度最大，呈现明显聚集状。SDS-PAGE蛋白谱图显示金华火腿肌原纤维蛋白在体外消化过程中大幅降解，促进了肌原纤维蛋白粒径的降低。体外消化研究表明，经胃蛋白酶和胰蛋白酶及α-凝乳蛋白酶作用后，金华火腿肌原纤维蛋白水解速率最高（p<0.05），帕尔玛火腿肌原纤维蛋白水解速率最低（p<0.05）。这表明疏水基团的暴露和蛋白结构的伸展为消化酶提供了更多的识别位点，促进了金华火腿中肌原纤维蛋白的水解。以上研究表明，肌原纤维蛋白的氧化程度显著影响蛋白的体外消化率。

关键词: 干腌火腿, 肌原纤维蛋白, 表面疏水性, 蛋白结构, 体外消化, 蛋白水解率

Abstract: Abstract: Taking Bama ham, Jinhua ham, Xuanwei ham and Parma ham as the research object to compare the digestibility of several trypical dry-cured hams, some properties of myofibrillar proteins including surface hydrophobicity, sulfhydryl and disulfide bond content, ultrastructure, particle size, and in vitro digestibility were investigated among those dry-cured hams. The results showed that the surface hydrophobicity of myofibrillar proteins of Jinhua ham was significantly higher than that of the others (p<0.05). Ultrastructure analysis of myofibrillar proteins implied that Jinhua ham had the lowest degree of cross-linking or aggregation and the conformation of proteins were more stretched, while Parma ham had the largest degree of aggregation compared with Bama ham and Xuanwei ham. SDS-PAGE revealed that myofibrillar proteins of Jinhua ham significantly degraded during the in vitro digestion, which further promoted the decrease of particle size of myofibrillar proteins. The highest proteolysis rate of myofibrillar proteins was observed in Jinhua ham, while the lowest proteolysis rate was presented in Parma ham after pepsin, trypsin and α-chymotrypsin incubation among four typical dry-cured hams (p<0.05). This study indicated that the exposure of hydrophobic groups and the stretch of proteins could provide more recognition sites for digestive enzymes, which accelerated the hydrolysis of myofibrillar proteins in Jinhua ham. This paper demonstrated that degree of oxidation of myofibrillar protein significantly affected the digestibility of the protein.

Key words: dry-cured ham, myofibrillar proteins, surface hydrophobicity, protein structure, in vitro digestion, proteolysis rate

中图分类号:

TS251.5

詹光乐怡王颖孙杨赢潘道东党亚丽何俊曹锦轩. 不同地域典型干腌火腿肌原纤维蛋白的氧化特性及体外消化性对比性研究[J]. 食品科学, 0, (): 0-0.

Guang ZHAN Yali Dang. Study on the Oxidation and in Vitro Digestibility of Myofibrillar Proteins among Different Regions Dry-cured Hams[J]. FOOD SCIENCE, 0, (): 0-0.

参考文献

[1]曾四伟, 胡红超, 油瑞菊, 等.意大利帕尔玛火腿制作的工艺流程及质量控制[J].安徽农业科学, 2013, 24(24):10110-10111
[2]竺尚武.巴马火腿的现代生产技术和研究进展[J].食品与机械, 2006, 22(2):59-61
[3] 浦绍飞, 姜泽剑, 陈顺浩, 王明强.宣威火腿加工工艺及关键质量控制点的研究[J]. 轻工标准与质量, 2015(04):24-25. DOI:10.19541/j.cnki.issn1004-4108.2015.04.010.
[4] 赵改名.肌肉蛋白水解酶在金华火腿加工过程中作用的研究[D]. 南京: 南京农业大学, 2006:1-7.
[5]Rémond D.Nutritional properties of meat peptides and proteins: impact of processing[J].Sciences Des Aliments, 2008, 28(4-5):389-401
[6]Bermúdez R, Franco D, Carballo J, et al.Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham[J].Food Research International, 2014, 56(2):226-235
[7]李莹, 刘源, 张丹妮, 等.传统与现代工艺金华火腿蛋白质的体外消化特性研究[J].南京农业大学学报, 2018, 41(1):163-171
[8]Mcclements D J, Decker E A, Park Y, et al.Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods[J].Critical Reviews in Food Science & Nutrition, 2009, 49(6):577-606
[9]Estévez-Santiago R, Olmedilla-Alonso B, Fernández-Jalao I.Bioaccessibility of provitamin A carotenoids from fruits: application of a standardised static in vitro digestion method[J].Food & Function, 2016, 7(3):1354-1366
[10]Bordoni A, Laghi L, Babini E, et al.The foodomics approach for the evaluation of protein bioaccessibility in processed meat upon in vitro digestion[J].Electrophoresis, 2014, 35(11):1607-1614
[11]Gianfrani C, Camarca A, Mazzarella G, et al.Extensive in vitro gastrointestinal digestion markedly reduces the immuned meat upon in vticum monococcum wheat: Implication for celiac disease[J].Molecular Nutrition & Food Research, 2015, 59(9):1844-1854
[12]Sams L, Paume J, Giallo J, et al.Relevant pH and lipase for in vitro models of gastric digestion[J].Food & Function, 2015, 7(1):30
[13]曹锦轩, 张玉林, 韩敏义, 等.腊肉加工过程中肌原纤维蛋白结构的变化[J].中国农业科学, 2013, 46(18):3871-3877
[14]Sun W, Zhou F, Zhao M, et al.Physicochemical changes of myofibrillar proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility[J].Meat Science, 2011, 88(3):462-467
[15]Cui C, Zhou X, Zhao M, et al.Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins[J].Innovative Food Science & Emerging Technologies, 2009, 10(1):37-41
[16]Gatellier P, Santé-Lhoutellier V.Digestion study of proteins from cooked meat using an enzymatic microreactor[J].Meat Science, 2009, 81(2):405-409
[17] Cao J X, Zhou C Y, Wang Y, et al.The effect of oxidation on the structure of G-actin and its binding ability with aroma compounds in carp grass skeletal muscle[J]. Food Chemistry, 2017, (240):346-353
[18]Wang D Y, Zhang M H, Bian H, et al.Proteolysis and cathepsin activities in the processing of dry-cured duck[J].Poult Sci, 2014, 93(3):687-694
[19]Sante-Lhoutellier V, Aubry L, Gatellier P.Effect of oxidation on in vitro digestibility of skeletal muscle myofibrillar proteins[J].Journal of Agricultural & Food Chemistry, 2007, 55(13):5343-
[20]Wang L, Zhang M, Fang Z, et al.Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress[J].Journal of the Science of Food & Agriculture, 2016, 97(1):50-57
[21]Melander W, Horváth C.Salt effect on hydrophobic interactions in precipitation and chromatography of proteins: an interpretation of the lyotropic series[J].Archives of Biochemistry & Biophysics, 1977, 183(1):200-15
[22]李清正, 张顺亮, 罗永康, 等.温度对复合肌原纤维蛋白结构及其表面疏水性的影响[J].肉类研究, 2017, 31(2):6-10
[23] 郭丽萍, 熊双丽, 黄业传.超高压结合热处理对猪肉蛋白质相互作用力及结构的影响[J]., 2016, (2):196-204
[24]吴海波, 齐宝坤, 江连洲, 等.大豆分离蛋白热性质及其空间构象对表面疏水性的影响[J].中国粮油学报, 2014, 29(10):42-46
[25]Sultanbawa Y, Li-Chan E C.Structural changes in natural actomyosin and surimi from ling cod (Ophiodon elongatus) during frozen storage in the absence or presence of cryoprotectants[J].Journal of Agricultural & Food Chemistry, 2001, 49(10):4716-25
[26]Xiong Y L, Park D, Ooizumi T.Variation in the cross-linking pattern of porcine myofibrillar protein exposed to three oxidative environments[J].Journal of Agricultural & Food Chemistry, 2009, 57(1):153-9
[27]Chelh I, Gatellier P, Santé-Lhoutellier V.Technical note: A simplified procedure for myofibril hydrophobicity determination[J].Meat Science, 2006, 74(4):681-683
[28]Giulivi C, Davies K J.Dityrosine and tyrosine oxidation products are endogenous markers for the selective proteolysis of oxidatively modified red blood cell hemoglobin by (the 19 S) proteasome[J].Journal of Biological Chemistry, 1993, 268(12):8752
[29]Sun W Z, Zhao H F, Zhao Q Z, et al.Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities[J].Innovative Food Science & Emerging Technologies, 2009, 10(4):558-563
[30] Paolella S, Falavigna C, Faccini A, et al.Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction[J]. , 2015, 67: 136-144. DOI:[J].Food Research International, 2015, (67):136-144
[31]Zhou F, Zhao M, Su G, et al.Binding of aroma compounds with myofibrillar proteins modified by a hydroxyl-radical-induced oxidative system[J].Journal of Agricultural & Food Chemistry, 2014, 62(39):9544-9552
[32] 薛梅.蛋白质氧化对牛肉成熟过程肌原纤维蛋白降解和食用品质的影响[D]. 南京农业大学, 2012:29-30.
[33]Hur S J, Lim B O, Decker E A, et al.In vitro human digestion models for food applications[J].Food Chemistry, 2011, 125(1):1-12
[34]Sun W, Zhao Q, Zhao M, et al.Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy[J].Journal of Agricultural and Food Chemistry, 2011, 59(20):11070-11077
[35]Sun W, Zhao M, Yang B, et al.Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility[J].Meat Science, 2011, 88(3):462-467