乳清多肽对抑制反复冻融猪肉糜氧化和改善品质的影响

doi:10.7506/spkx1002-6630-20190717-230

食品科学 ›› 2020, Vol. 41 ›› Issue (4): 7-14.doi: 10.7506/spkx1002-6630-20190717-230

乳清多肽对抑制反复冻融猪肉糜氧化和改善品质的影响

彭新颜，刘媛，贺红军，张敏，邵凌健，曾玉龙，王晓雨

（1.鲁东大学食品工程学院，山东烟台 264025；2.鲁东大学生物纳米技术研究院，山东烟台 264025；3.烟台大学生命科学学院，山东烟台 264005）

出版日期:2020-02-25 发布日期:2020-03-02
基金资助:
国家自然科学基金青年科学基金项目（31401491）；烟台市重点研发计划项目（2018XSCC047）；山东省重点研发计划（公益类）项目（2019GSF108011）

Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing

PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu

(1. College of Food Engineering, Ludong University, Yantai 264025, China;2. Bio-Nanotechnology Institute, Ludong University, Yantai 264025, China; 3. College of Life Sciences, Yantai University, Yantai 264005, China)

Online:2020-02-25 Published:2020-03-02

摘要/Abstract

摘要： 为研究乳清多肽（whey protein hydrolysates，WPH）对反复冻融猪肉糜氧化和品质的影响规律及机理，本实验将不同质量分数（5%、10%、15%）WPH添加到生猪肉糜中，进行不同冻融循环（0～9）处理，检测冻融后肉糜解冻损失、硫代巴比妥酸（thiobarbituricacid reactive substances，TBARS）值、挥发性盐基氮（total volatile base nitrogen，TVB-N）值、质构特性、流变学模量损耗、蛋白羰基含量以及拉曼光谱的变化情况。结果表明，未经冻融时，样品组与空白组各指标之间都无明显差异（P＞0.05）。冻融处理后，猪肉糜的解冻损失率由2.67%～2.93%升高至7.00%～12.4%，其中15% WPH明显抑制了解冻损失的增加（P＜0.05），提高了肉糜保水性。当冻融循环达到7～9 次后，添加15% WPH组抑制肉糜TVB-N值、TBARS值以及羰基含量升高均比空白组和未水解乳清多肽组效果好（P＜0.05）。在质构方面，随着冻融次数的增加，猪肉糜硬度、弹性、内聚性和咀嚼性均呈现明显的下降趋势。冻融9 次时，15% WPH可使猪肉糜咀嚼性从9.63 g升高到17 g；冻融5 次时，15% WPH组的弹性高达到0.69，超过丁基羟基茴香醚（butylatedhydroxyanisole，BHA）阳性空白组；WPH组和BHA组的硬度和内聚性均显著高于空白组；不同添加量WPH对猪肉糜质构都有改善作用，其中高剂量组效果最好。流变学结果显示，WPH组猪肉糜损耗模量G’’降低比较明显。拉曼光谱表明，添加15% WPH有效抑制了冻融循环过程中肉蛋白α-螺旋含量下降、β-折叠含量上升的现象，保护了蛋白质二级结构。实验表明，在冻融循环过程中，WPH起到抑制猪肉糜氧化和改善产品品质的作用。

关键词: 乳清多肽, 抗氧化作用, 反复冻融, 猪肉糜, 品质特性

Abstract: The effects of whey protein hydrolysates (WPH) on the oxidation stability and quality of chopped pork during repeated freezing-thawing were examined. Different levels (5%, 10% and 15%) of WPH were added to the pork systems. Changes in thawing loss, total volatile base nitrogen (TVB-N) value, thiobarbituric acid reactive substances (TBARS) value, gel texture, protein carbonyl content, modulus loss and Raman spectrum were evaluated during nine freezing-thawing cycles. The results showed that before freeze-thawing, as far as all tested indexes were concerned there was no signi?cant difference between the treatment and control groups (P > 0.05). Thawing loss was increased from 2.67%?2.93% to 7.00%?12.4% after freeze-thawing cycles. Addition of 15% WPH significantly inhibited the increase in thawing loss and enhanced water-holding capacity (P < 0.05). After 7?9 cycles of freezing-thawing, 15% WPH could significantly inhibit the increase of TVB-N value, TBARS value and protein carbonyl content when compared with the blank control and native whey protein (NWP) groups. Texture profile analysis (TPA) indicated that hardness, springiness, chewiness and cohesiveness were significantly decreased with increasing cycles of freezing-thawing. Chewiness was increased significantly from 9.63 to 17 g with 15% WPH treatment after the 9th cycle, and springiness reached 0.69 after the 5th cycle, exceeding the 0.02% BHA group. The hardness and cohesiveness of both WPH and 0.02% BHA groups were significantly higher than those of the blank group. The TPA parameters could be improved by adding WPH, especially at higher levels. The rheological tests showed that modulus loss (G’’) values were declined with the addition of WPH (P < 0.05). Raman spectroscopic analysis revealed that the addition of WPH inhibited the transformation of α-helices into β-sheets effectively and protected the secondary structures of the protein. In summary, WPH could act as an antioxidant to inhibit oxidation and preserve the quality of chopped pork during repeated freezing-thawing.

Key words: whey protein polypeptides, antioxidant activity, chopped pork, repeated freezing and thawing, quality characteristics

中图分类号:

TS251

彭新颜，刘媛，贺红军，张敏，邵凌健，曾玉龙，王晓雨. 乳清多肽对抑制反复冻融猪肉糜氧化和改善品质的影响[J]. 食品科学, 2020, 41(4): 7-14.

PENG Xinyan, LIU Yuan, HE Hongjun, ZHANG Min, SHAO Lingjian, ZENG Yulong, WANG Xiaoyu. Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing[J]. FOOD SCIENCE, 2020, 41(4): 7-14.

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乳清多肽对抑制反复冻融猪肉糜氧化和改善品质的影响

Effects of Whey Protein Peptides on Oxidation Inhibition and Quality Improvement of Chopped Pork during Repeated Freezing-Thawing

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