食品科学 ›› 2020, Vol. 41 ›› Issue (19): 1-8.doi: 10.7506/spkx1002-6630-20200327-405

• 基础研究 •    下一篇

牛肌红蛋白热加工过程中多肽稳定性影响因素分析及其在真实性鉴别中的应用

李莹莹,康超娣,张颖颖,赵文涛,李家鹏,李慧晨,王守伟   

  1. (北京食品科学研究院,中国肉类食品综合研究中心,北京 100068)
  • 出版日期:2020-10-15 发布日期:2020-10-23
  • 基金资助:
    国家自然科学基金青年科学基金项目(31801639)

Peptides Derived from Bovine Myoglobin: Factors Affecting Their Stability during Thermal Processing and Application in Meat Authenticity Identification

LI Yingying, KANG Chaodi, ZHANG Yingying, ZHAO Wentao, LI Jiapeng, LI Huichen, WANG Shouwei   

  1. (Beijing Academy of Food Sciences, China Meat Research Center, Beijing 100068, China)
  • Online:2020-10-15 Published:2020-10-23

摘要: 不同物种的多肽组成存在差异,通过对特异性多肽的筛选及鉴定是利用质谱技术进行物种鉴别的关键所在,本研究以牛肌红蛋白酶解的多肽为对象,探讨各条多肽在热加工环节中稳定性的变化规律,从加工方式、加工环节的化学因素中提取出对多肽稳定性影响较大的因素,研究各个因素在不同水平下肌红蛋白的鉴定率以及多肽的响应差异,分析各条多肽对各个要素的耐受水平。结果表明:加热方式、添加剂、辅料和金属离子均影响多肽的稳定性,其中蒸煮、油炸和高压3 种加热方式及添加氯化钠和Mg2+对多肽稳定性的影响较大,而加热温度、加热时间、添加剂、辣椒素和K+、Ca2+对多肽稳定性的影响较小,牛肌红蛋白中肽段2#和来源于肌球蛋白-2的肽段13#在热加工环节中响应值高且稳定性最强,肽段13#用于肉制品真实性鉴别的优势更为显著。本研究初步探讨了多肽在热加工环节中稳定性的受控机制,为选择稳定性强的靶标多肽用于真实性鉴别提供了理论基础。

关键词: 牛肌红蛋白;加工方式;加工因素;多肽稳定性;真实性鉴别

Abstract: The screening and identification of specific peptides is the key to species identification using mass spectrometry because of the difference in the peptide composition between different species. In this study, the stability of the peptides derived from the enzymatic hydrolysis of bovine myoglobin was explored during thermal processing. Factors with a great influence on the stability of the peptides were selected from the processing methods and the chemical factors involved in these methods. The identification rate of myoglobin and the response values to its peptides were comparatively studied at different levels of each factor, and the tolerance of each peptide was analyzed to each factor. The results showed that heating modes, additives, auxiliary materials, and metal ions affected the stability of the peptides. Among these factors, three heating modes (boiling, frying, and high pressure processing), and the addition of sodium chloride or Mg2+ had a greater impact on the stability of the peptides, while heating temperature, heating time, additives, capsaicin, K+, and Ca2+ had less impact on it. Peptide 2# derived from bovine myoglobin and peptide 13# derived from myosin-2 showed high response values and the strongest stability during thermal processing. In addition, peptide 13# has more significant advantages for authenticity identification of meat products. The mechanism for controlling the stability of peptides derived from bovine myoglobin during thermal processing will provide a theoretical basis for selecting stable target peptides for meat authenticity identification.

Key words: bovine myoglobin; processing methods; processing factors; peptide stability; authenticity identification

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