食品科学 ›› 2024, Vol. 45 ›› Issue (8): 63-71.doi: 10.7506/spkx1002-6630-20230709-083

• 食品化学 • 上一篇    下一篇

氧化条件下姜黄素对猪肉肌原纤维蛋白理化和凝胶特性的影响

常海军,石源伟,伯朝英,周文斌,胡渝   

  1. (重庆工商大学环境与资源学院,重庆市特色农产品加工储运工程技术研究中心,重庆 400067)
  • 出版日期:2024-04-25 发布日期:2024-05-01
  • 基金资助:
    重庆市教委科学技术研究计划项目(KJQN202000817;KJZD-K202200806); 重庆市自然科学基金面上项目(cstc2019jcyj-msxmX0472);重庆市研究生科研创新项目(CYS23553)

Effect of Curcumin on Physicochemical and Gel Properties of Pork Myofibrillar Proteins under Oxidative Condition

CHANG Haijun, SHI Yuanwei, BO Zhaoying, ZHOU Wenbin, HU Yu   

  1. (Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-products, School of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067, China)
  • Online:2024-04-25 Published:2024-05-01

摘要: 以猪肉肌原纤维蛋白为研究对象,采用5 mmol/L H2O2浓度模拟氧化体系,添加不同浓度水平(0、5、10、15、20 μmol/L)的姜黄素,通过分析其凝胶白度、蒸煮损失、保水性、质构、动态流变学、分子间作用力、微观结构及电泳变化,研究不同浓度水平姜黄素对猪肉肌原纤维蛋白凝胶性能的影响。结果表明:姜黄素的添加有利于形成网络结构更加稳定、致密的肌原纤维蛋白凝胶,可以缓解由于氧化引起的凝胶变软、结构疏松、保水能力降低、蒸煮损失增加等问题,同时通过肌原纤维蛋白流变学特性的研究表明,在氧化的基础上姜黄素的添加有利于增加肌原纤维蛋白凝胶的储能模量(G’)和损耗模量(G”)。说明姜黄素的加入有利于形成具有弹性且三维网络结构稳定的凝胶,有利于提高肌原纤维蛋白凝胶特性,且在一定浓度范围内,姜黄素浓度越高对凝胶形成越有利。

关键词: 姜黄素;肌原纤维蛋白;氧化;凝胶性能

Abstract: To explore the effects of different curcumin concentrations on the gel properties of pork myofibrillar proteins (MPs), changes in gel whiteness, cooking loss, water retention capacity, texture, dynamic rheology, intermolecular forces, microstructure, and protein electropherograms were evaluated after being treated with different concentrations of curcumin (0, 5, 10, 15 and 20 μmol/L) in a simulated oxidative system with 5 mmol/L H2O2. The results indicated that the addition of curcumin benefited the formation of a more stable and compact protein gel network structure and alleviated gel softening, structure loosening, decreased water-holding capacity, increased cooking loss and other problems caused by oxidation. Additionally, the rheological characterization revealed that the addition of curcumin enhanced both storage modulus (G’) and loss modulus (G”) of MP gels under oxidative conditions, thereby promoting the formation of elastic gels with stable three-dimensional network structures and improving the gel characteristics of MPs. Moreover, higher curcumin concentration within a certain range was more beneficial for gel formation.

Key words: curcumin; myofibrillar proteins; oxidation; gel properties

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