超高压处理对牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性影响

doi:10.7506/spkx1002-6630-201313004

食品科学 ›› 2013, Vol. 34 ›› Issue (13): 14-18.doi: 10.7506/spkx1002-6630-201313004

超高压处理对牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性影响

常海军1，牛晓影1，唐翠1，王强2

1.重庆工商大学环境与生物工程学院，重庆高校催化理论与应用技术市级重点实验室，重庆 400067；
2.重庆第二师范学院食品安全与营养研究所，生物与化学工程系，重庆 400067

收稿日期:2012-04-14 出版日期:2013-07-15 发布日期:2013-06-28
通讯作者: 常海军 E-mail:changhj909@163.com
基金资助:
国家自然科学基金项目(31101313)；重庆市教委科学技术研究项目(KJ110714；KJ121504)；
重庆市基础与前沿研究计划项目(cstc2013jcyjA80017)；重庆高校创新团队建设计划项目(KJTD201020)

Effect of High Pressure Processing on Thermal Characteristics of Perimysium and Endomysium Collagen from Beef semitendinosus Muscle

CHANG Hai-jun1，NIU Xiao-ying1，TANG Cui1，WANG Qiang2

1. Key Laboratory of Catalysis Science and Technology of Chongqing Education Commission, College of Environmental and
Biological Engineering, Chongqing Technology and Business University, Chongqing 400067, China；2. Department of Biological
and Chemical Engineering, Institute of Food Safety and Nutrition, Chongqing University of Education, Chongqing 400067, China

Received:2012-04-14 Online:2013-07-15 Published:2013-06-28
Contact: CHANG Hai-jun E-mail:changhj909@163.com
Supported by:

摘要/Abstract

摘要：

探讨超高压处理(不同压力和保压时间)对牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性影响。牛半腱肌肉经200～600MPa压力分别处理10min和20min，用差示扫描量热法研究肌束膜和肌内膜胶原蛋白热力特性(起始、最高和最终热收缩温度)在超高压处理过程中的变化。结果表明：超高压处理对牛半腱肌肌内膜胶原蛋白热收缩温度的影响较肌束膜胶原蛋白显著，特别对于较高压力(500MPa及其以上)和较长保压时间(20min)的处理。当压力超过500MPa时，保压时间越长，肌内膜胶原蛋白热收缩温度的增加越大(主要表现为最高热收缩温度)。 500～600MPa的压力处理是影响肌束膜和肌内膜胶原蛋白热收缩温度的关键处理压力。高压诱导的结缔组织胶原蛋白热力特性(热稳定性)的变化是高压处理过程中牛肉肌束膜和肌内膜胶原蛋白热收缩温度产生差异的主要原因。

关键词: 牛半腱肌肉, 肌束膜和肌内膜胶原蛋白, 热收缩温度, 超高压处理, 差示扫描量热

Abstract:

The main objective of this study was to investigate the effect of high pressure processing (HPP) (with varying
pressures and treatment time) on thermal characteristics of perimysium and endomysium collagen from beef. Muscle
samples were subjected to high pressure treatment varying from 200 to 600 MPa for 10 min and 20 min, respectively. The
changes of thermal shrinkage temperatures (To: onset temperature; Tp: peak temperature; Te: end temperature) of perimysium
and endomysium collagen of beef semitendinosus muscle following HPP treatment were analyzed by differential scanning
calorimeter (DSC). The results indicated that the effect of high pressure on thermal shrinkage temperatures of endomysium
collagen were more significant than that on perimysium collagen, especially when pressure was higher than 500 MPa and
held for longer than 20 min. At pressure above 500 MPa, longer treatment time could lead to higher shrinkage temperatures
of endomysium collagen (mainly presented in Tp). Pressures between 500 MPa and 600 MPa had a critical effect on the
thermal shrinkage temperatures of perimysium and endomysium collagen treated for 10 min and 20 min, respectively. The
changes in thermal shrinkage temperatures of perimysial and endomysial collagen of pressure processed beef muscle were
attributed to the pressure-induced changes of thermal characteristics (thermal stability) of connective tissue collagen.

Key words: beef semitendinosus muscle, perimysium and endomysium collagen, thermal shrinkage temperatures, high pressure processing (HPP), differential scanning calorimetry (DSC)

中图分类号:

TS251.1

常海军1，牛晓影1，唐翠1，王强2. 超高压处理对牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性影响[J]. 食品科学, 2013, 34(13): 14-18.

CHANG Hai-jun1，NIU Xiao-ying1，TANG Cui1，WANG Qiang2. Effect of High Pressure Processing on Thermal Characteristics of Perimysium and Endomysium Collagen from Beef semitendinosus Muscle[J]. FOOD SCIENCE, 2013, 34(13): 14-18.

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超高压处理对牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性影响

Effect of High Pressure Processing on Thermal Characteristics of Perimysium and Endomysium Collagen from Beef semitendinosus Muscle

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