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。
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.
作者
贺文杰
吴彬彬
胥伟
王宏勋
易阳
雷飞飞
HE Wenjie;WU Binbin;XU Wei;WANG Hongxun;YI Yang;LEI Feifei(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;School of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Xiaohu-duck Food Co.Ltd.,Jingzhou 434000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2021年第6期46-52,共7页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFD0400603)。
关键词
芡实黄酮
肌原纤维蛋白
热处理
蛋白质结构
flavonoids from gordon euryale seeds
myofibrillar protein
heat treatment
protein structure
作者简介
第一作者:贺文杰(1997-)(ORCID:0000-0002-1415-9798),男,硕士研究生,研究方向为食品蛋白质化学及应用。E-mail:hhh19970401@163.com;通信作者:胥伟(1985-)(ORCID:0000-0003-3320-6569),男,副教授,博士,研究方向为食品蛋白质化学及应用。E-mail:xuwei1216@163.com。
