摘要
为探究低温真空长时煮制时间对猪肉肌原纤维蛋白结构和特性的影响,选取猪背最长肌为实验对象,进行不同煮制时间下羰基含量、总巯基含量、SDS-PAGE、微观结构及蛋白质二级结构的测定与分析。随着热处理时间的增加,肌原纤维蛋白的羰基含量呈现上升趋势(P<0.05),总巯基含量呈现先上升后下降的趋势(P<0.05)。凝胶电泳结果显示,煮制时间为30 min时,肌原纤维蛋白肌球蛋白重链和肌球蛋白轻链条带颜色更浅。由扫描电镜结果可知,60 min时,肌原纤维蛋白聚集形成大量小颗粒聚集物,其破坏程度加深。随着热处理时间的增加,α螺旋相对含量减少,β折叠相对含量先下降后上升,β转角相对含量增加,无规则卷曲相对含量先上升后下降,蛋白质的二级结构由有序向无序转变。结果表明,随着热处理时间的增加,煮制60 min时肌原纤维蛋白结构的氧化与降解明显,煮制30 min时蛋白结构变化相对较小。该研究为低温真空长时煮制工艺提高猪肉产品品质提供了理论依据。
In order to investigate the effect of low-temperature vacuum long-time cooking time on the structure and characteristics of pork myofibrillar protein,the longest dorsal muscle of pigs is selected as the experimental object,and the carbonyl content,total sulfhydryl content,SDS-PAGE,microstructure and protein secondary structure are determined and analyzed under different cooking time.With the increase of heat treatment time,the carbonyl content of myofibrillar protein shows an increasing trend(P<0.05),and the total sulfhydryl content shows a trend of firstly increasing and then decreasing(P<0.05).The results of gel electrophoresis show that the color of myofibrillar protein myosin heavy chain and myosin light chain bands is lighter when the cooking time is 30 min.According to the scanning electron microscope results,myofibrillar protein aggregates to form a large number of small particle aggregates at 60 min,and the damage degree is deepened.With the increase of heat treatment time,the relative content ofαhelix decreases,the relative content ofβfolding firstly decreases and then increases,the relative content ofβangle increases,the relative content of random coil firstly increases and then decreases,and the secondary structure of protein transforms from ordered to disordered.The results show that with the increase of heat treatment time,the oxidation and degradation of myofibrillar protein structure are obvious when being cooked for 60 min,while the change of myofibrillar protein structure when being cooked for 30 min is relatively small.This study has provided a theoretical basis for improving the quality of pork products through low-temperature vacuum long-time cooking technology.
作者
杜汶清
张佳敏
刘琰艳
唐丽
白婷
任春平
吉莉莉
DU Wen-qing;ZHANG Jia-min;LIU Yan-yan;TANG Li;BAI Ting;REN Chun-ping;JI Li-li(College of Food and Bioengineering,Chengdu University,Chengdu 610106,China;Key Laboratory of Meat Processing in Sichuan Province,Chengdu University,Chengdu 610106,China;Sichuan Goldkinn Industry Group Co.,Ltd.,Suining 629000,China)
出处
《中国调味品》
北大核心
2025年第1期78-84,共7页
China Condiment
基金
国家农业产业技术体系四川生猪创新团队(scsztd-2024-08-07)
川菜工业化四川省高等学校工程中心开放基金(GCZX22-35)。
关键词
猪肉
肌原纤维蛋白
低温真空长时煮制
煮制时间
蛋白结构
pork
myofibrillar protein
low-temperature vacuum long-time cooking
cooking time
protein structure
作者简介
杜汶清(2000-),女,硕士研究生,研究方向:农产品加工与安全;通信作者:吉莉莉(1982-),女,副教授,博士,研究方向:畜产品加工与质量控制。
