热处理中芡实黄酮对肌原纤维蛋白结构的影响

doi:10.7506/spkx1002-6630-20200325-367

食品科学 ›› 2021, Vol. 42 ›› Issue (6): 46-52.doi: 10.7506/spkx1002-6630-20200325-367

热处理中芡实黄酮对肌原纤维蛋白结构的影响

贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞

（1.武汉轻工大学食品科学与工程学院，湖北武汉 430023；2.武汉轻工大学生物与制药工程学院，湖北武汉 430023；3.湖北小胡鸭食品有限责任公司，湖北荆州 434000）

出版日期:2021-03-25 发布日期:2021-03-29
基金资助:
“十三五”国家重点研发计划重点专项（2018YFD0400603）

Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins

HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei

(1. School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China;2. School of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan 430023, China;3. Hubei Xiaohu-duck Food Co. Ltd., Jingzhou 434000, China)

Online:2021-03-25 Published:2021-03-29

摘要/Abstract

摘要： 通过采用分子荧光测定、近红外光谱分析以及十二烷基硫酸钠-聚丙烯酰胺凝胶电泳分析测定等方法探究芡实黄酮对热处理中肌原纤维蛋白结构的影响，进而解释不同芡实黄酮与肌原纤维蛋白质量比条件下卤味鸭腿感官品质变化规律。结果表明，当芡实黄酮与肌原纤维蛋白质量比为1∶9且混合液热处理30 min时，卤味鸭腿感官评分最高（85），此时蛋白质中β-转角占比最低（12.24%）；无规卷曲结构占比由11.56%降至9.02%；蛋白内部组分并未明显降解。综上所述，添加适量芡实黄酮能有效阻止肌原纤维蛋白二级结构受到破坏以及维持蛋白内部组分结构完整进而提高卤味鸭腿感官品质。

关键词: 芡实黄酮；肌原纤维蛋白；热处理；蛋白质结构

Abstract: In this paper, the effect of flavonoids from gordon euryale seeds on the structure of heat-treated myofibrillar proteins extracted from duck thigh meat was investigated by molecular fluorescence spectroscopy, near-infrared spectroscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and changes in the sensory quality of marinated duck thighs with different mass ratios of flavonoids to myofibrillar proteins were explored. It was shown that when the mass ratio of myofibrillar proteins and flavonoids was 1 : 9, and the heat treatment time was 30 min, the highest sensory score (85 out of 100 points) was obtained, together with the lowest β-turn proportion (12.24%); the proportion of random coil structure was 9.02%, lower than that in the control group (11.56%). Moreover, the protein components were not significantly degraded. To sum up, adding appropriate amounts of flavonoids from gordon euryale seeds effectively prevented the secondary structures of myofibrillar proteins from being damaged by heat treatment and maintained the structural integrity thereby improving the sensory quality of marinated duck thighs.

Key words: flavonoids from gordon euryale seeds; myofibrillar protein; heat treatment; protein structure

中图分类号:

TS251.1

贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞. 热处理中芡实黄酮对肌原纤维蛋白结构的影响[J]. 食品科学, 2021, 42(6): 46-52.

HE Wenjie, WU Binbin, XU Wei, WANG Hongxun, YI Yang, LEI Feifei. Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins[J]. FOOD SCIENCE, 2021, 42(6): 46-52.

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热处理中芡实黄酮对肌原纤维蛋白结构的影响

Effect of Flavonoids from Gordon Euryale Seeds on the Structure of Heat-treated Myofibrillar Proteins

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