食品科学 ›› 2022, Vol. 43 ›› Issue (5): 1-10.doi: 10.7506/spkx1002-6630-20201207-075

• 基础研究 •    下一篇

羟自由基和高铁肌红蛋白氧化体系对牦牛肉肌原纤维蛋白氨基酸含量变化的影响

布鑫荣,王惠惠,宋艳艳,余群力,韩玲,张丽,郭兆斌,陈骋   

  1. (1.甘肃农业大学食品科学与工程学院,甘肃 兰州 730070;2.陕西双汇食品有限公司,陕西 咸阳 712000)
  • 发布日期:2022-03-28
  • 基金资助:
    国家自然科学基金地区科学基金项目(32060550);国家现代农业(肉牛牦牛)产业技术体系项目(CARS-37)

Effect of Iron-Catalyzed and Metmyoglobin Oxidizing Systems on Amino Acid Changes of Yak Myofibrillar Protein

BU Xinrong, WANG Huihui, SONG Yanyan, YU Qunli, HAN Ling, ZHANG Li, GUO Zhaobin, CHEN Cheng   

  1. (1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China; 2. Shaanxi Shuanghui Food Co., Ltd., Xianyang 712000, China)
  • Published:2022-03-28

摘要: 本研究比较分析了牦牛肉成熟过程中及羟自由基氧化体系(iron-catalyzed oxidizing system,IOS)和高铁肌红蛋白氧化体系(metmyoglobin oxidizing system,MOS)在特定氧化强度下牦牛肉肌原纤维蛋白氨基酸含量的变化。结果表明,在牦牛肉成熟过程中,苏氨酸、半胱氨酸、甘氨酸、丙氨酸、亮氨酸和赖氨酸含量均随成熟时间的延长而总体显著下降(P<0.05)。由体外实验可知,随着氧化强度的增加,苏氨酸、半胱氨酸和精氨酸含量在两个氧化体系中均显著降低(P<0.05)。此外,蛋氨酸和酪氨酸的含量在IOS中显著下降(P<0.05),而甘氨酸、亮氨酸和赖氨酸的含量在MOS中显著降低(P<0.05)。综上,不同氧化体系对牦牛肉肌原纤维蛋白氨基酸的氧化具有特异性;综合氨基酸的种类和含量变化,牦牛肉成熟过程中MOS对氨基酸的破坏程度大于IOS。

关键词: 牦牛肉;氨基酸;羟自由基氧化体系;高铁肌红蛋白氧化体系;肌原纤维蛋白

Abstract: In this study, the changes in amino acid content of yak meat myofibrillar protein under specific oxidative intensity metabolism were compared and analyzed in yak meat maturation and in the iron-catalyzed oxidizing system (IOS) and the metmyoglobin oxidizing system (MOS). The results showed that the contents of threonine, cysteine, glycine, alanine, leucine and lysine decreased significantly with aging time (P < 0.05). The contents of threonine, cysteine and arginine were significantly reduced with increasing oxidation intensity in both oxidizing systems (P < 0.05). In addition, the contents of methionine and tyrosine decreased significantly in IOS (P < 0.05), while the contents of glycine, leucine and lysine decreased significantly in MOS (P < 0.05). The results showed that different oxidizing systems were specific to the oxidation of amino acids of myofibrillar protein in yak meat. According to the change of amino acid composition and content, greater oxidative damage occurred in MOS compared with IOS.

Key words: yak meat; amino acids; iron-catalyzed oxidizing system; metmyoglobin oxidizing system; myofibrillar protein

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