食品科学 ›› 2025, Vol. 46 ›› Issue (18): 44-48.doi: 10.7506/spkx1002-6630-20250225-135

• 食品化学 • 上一篇    下一篇

北京烤鸭烤制时内源性多糖与胶原蛋白互作增强膨胀效应

武瑞赟,王振宇,常枨,刘凌高,张德权   

  1. (中国农业科学院农产品加工研究所,农业农村部农产品加工重点实验室,农业农村部中式肉类菜肴制品加工技术集成实验室,北京 100193)
  • 出版日期:2025-09-25 发布日期:2025-08-19
  • 基金资助:
    现代农业产业技术体系北京市创新团队项目(BA1C06-2025-BJJQ-G12); 山东省重点研发计划项目(2022TZXD0021);中国农业科学院农业科技创新工程项目(CAAS-ASTIP-2024-IFST)

Endogenous Polysaccharides Interact with Collagen to Enhance Its Swelling Effect during the Roasting of Beijing Roast Duck

WU Ruiyun, WANG Zhenyu, CHANG Cheng, LIU Linggao, ZHANG Dequan   

  1. (Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Laboratory of Processing Technology Integration for Chinese-Style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
  • Online:2025-09-25 Published:2025-08-19

摘要: 为深入探究鸭皮在高温烤制时的物化演变机制及内在作用路径,本研究以北京烤鸭为对象,通过质构特性测定、低场核磁共振技术、顶空气相色谱-离子迁移谱,结合分子对接与模拟方法,系统分析不同烤制时间下烤鸭皮硬度、韧性、咀嚼性、水分分布及香气特征变化。结果显示,随着烤制时间的延长,鸭皮的硬度、韧性和咀嚼性显著上升,自由水含量降低,结合水比例升高,香气特征差异明显;相关性分析表明,鸭皮物质组成中糖类变化是主要影响因素,其中糖胺聚糖含量与鸭皮体积膨胀率、结合态胶原蛋白含量呈正相关;利用傅里叶变换红外光谱鉴定了烤制时鸭皮中糖胺聚糖硫酸基团的演变规律,借助计算机模拟构建不同硫酸化程度的糖胺聚糖-胶原蛋白互作模型,明确了糖胺聚糖通过自身结构变化,增加与胶原蛋白的互作位点,促进热膨胀交联网络形成的机制。

关键词: 烤鸭皮;糖胺聚糖;胶原蛋白;热膨胀效应;分子动力学模拟

Abstract: To gain in-depth insight into the mechanisms and molecular pathways of physicochemical transformation in duck skin during high-temperature roasting, this study systematically analyzed the changes in hardness, toughness, chewiness, water distribution, and aroma characteristics in the skin of Beijing roast duck during the roasting process by texture profile analysis, low-field nuclear magnetic resonance (LF-NMR) spectroscopy, headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), molecular docking and dynamics simulation. The results showed that as roasting time was prolonged, the hardness, toughness and chewiness of duck skin significantly increased; the proportion of free water content decreased while the proportion of bound water increased; the aroma profile changed notably as well. Correlation analysis revealed that these changes were mainly associated with changes in sugar components. Specifically, glycosaminoglycan content showed a positive correlation with the volume ratio of duck skin and the content of bound collagen. Furthermore, Fourier transform infrared spectroscopy (FTIR) identified the structural evolution of sulfate groups in glycosaminoglycans in duck skin during the roasting process. Computational modeling of the interaction between glycosaminoglycans with varying degrees of sulfation and collagen showed that structural modifications of glycosaminoglycans enhanced the number of their interaction sites with collagen, thereby promoting the formation of a thermally swollen cross-linked network.

Key words: roast duck skin; glycosaminoglycans; collagen; thermal swelling effect; molecular dynamics simulation

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