猪背最长肌蛋白质在冷冻贮藏过程中的变化
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摘要
为研究冻藏时间对猪背最长肌蛋白质特性的影响,本文主要采用凝胶电泳、差示量热扫描技术分析了猪背最长肌在-18℃冻藏0 d和1、3、6、9、12、15月后,其蛋白质的疏水性、巯基含量、降解情况、热稳定性的变化。结果表明:随冻藏时间的延长,蛋白质溶解度显著降低(p<0.05),肌原纤维蛋白(MPI)的表面疏水性和巯基含量升高,发生降解的MPI主要集中在67 k Da和20~29 k Da;肌球蛋白和肌浆蛋白的变性温度和焓值呈现逐渐降低的趋势,表明这两类蛋白的热稳定性降低。在冻藏的前3个月内,猪背最长肌的各项指标维持在较好的水平,从第6个月开始,所有指标的变化幅值增加,变化速率加快。研究发现,冻藏6个月以后,猪背最长肌蛋白质品质开始加速下降。
To study the changes of forzen storage time on protein properties of pork longissimus dorsi,the gel electrophoresis and differential scanning calorimetry were used to analyze the hydrophobicity,sulfhydryl content,degradation and thermostability of pork longissimus dorsi after frozen storage at-18 ℃ for 0 day and 1,3,6,9,12 and 15 months.The results showed that with the prolonged storage time,the protein solubility decreased significantly( p < 0.05),the hydrophobicity and sulfhydryl content of myofibrillar protein( MPI) increased,the MPI degraded was mainly located near 67 k Da and 20 ~ 29 k Da. The denaturation temperature and denaturation enthalpy of myosin and sarcoplasmic protein showed a decreasing trend. This showed that the thermal stability of these two types of proteins was reduced. In the first 3 months,the indicators remained at a good level,but after 6 months during the frozen storage,the change amplitude and rate of all indicators increased rapidly. These showed that after 6 months frozen storage,the protein quality of pork longissimus dorsi began to decrease rapidly.
To study the changes of forzen storage time on protein properties of pork longissimus dorsi,the gel electrophoresis and differential scanning calorimetry were used to analyze the hydrophobicity,sulfhydryl content,degradation and thermostability of pork longissimus dorsi after frozen storage at-18 ℃ for 0 day and 1,3,6,9,12 and 15 months.The results showed that with the prolonged storage time,the protein solubility decreased significantly( p < 0.05),the hydrophobicity and sulfhydryl content of myofibrillar protein( MPI) increased,the MPI degraded was mainly located near 67 k Da and 20 ~ 29 k Da. The denaturation temperature and denaturation enthalpy of myosin and sarcoplasmic protein showed a decreasing trend. This showed that the thermal stability of these two types of proteins was reduced. In the first 3 months,the indicators remained at a good level,but after 6 months during the frozen storage,the change amplitude and rate of all indicators increased rapidly. These showed that after 6 months frozen storage,the protein quality of pork longissimus dorsi began to decrease rapidly.
引文
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[14]Y Deng,K Rosenvold,A H Karlsson,et al.Relationshipbetween thermal denaturation of porcine muscle proteins and water-holding capacity[J].Journal of Food Science,2002,67(5):1642-1647.
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[16]姜晴晴,刘文娟,鲁珺,等.冷冻与冻结处理对肉类品质影响的研究进展[J].食品工业科技,2015,36(8):384-389.
[17]M M Farouk,K J Wieliczko,I Merts.Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef[J].Meat Science,2004,66(1):171-179.
[18]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.
[19]黄鸿兵.冷冻及冻藏对猪肉冰晶形态及理化品质的影响[D].南京:南京农业大学,2005.
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[21]黄晓益,韩剑众,王彦波,等.差示扫描量热技术(DSC)在肉类研究中的应用进展[J].食品工业科技,2009,30(6):353-357.
[22]李侠,孙圳,杨方威,等.适宜冻结温度保持牛肉蛋白稳定性抑制水分态变[J].农业工程学报,2015,31(23):238-245.
[2]R A Lawrie,D A Ledward Lawrie’s.肉品科学[M].第七版.北京:中国农业大学出版社,2009:91-101,152-156.
[3]Hai Hong Wang,Mary D Pato,Phyllis J Shand.Biochemical Properties of natural actomyosin extracted from normal and pale,soft,and exudative pork loin after frozen storage[J].Journal of Food Science,2005,70(4):313-320.
[4]潘君慧.冻藏方式对肉蛋白氧化及猪肉品质关系的研究[D].无锡:江南大学,2011.
[5]胡新,姚亚明,王鹏,等.不同冻结和解冻方式对猪肉品质的影响[J].食品工业科技,2017,38(19):278-283.
[6]Xiufang Xia,Baohua Kong,Youling Xiong,et al.Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation[J].Meat Science,2010,85(3):481-486.
[7]Coleen Leygonie,Trevor J Britz,Louwrens C Hoffman.Meat quality comparison between fresh and frozen/thawed ostrich M.iliofibularis[J].Meat Science,2012,91(3):364-368.
[8]杨晓静,赵茹茜,陈杰,等.猪背最长肌肌纤维类型的发育性变化及其品种和性别特点[J].中国兽医学报,2005,25(1):89-93.
[9]牛力.冻结和冻藏对鸡胸肉食用品质的影响[D].南京:南京农业大学,2012.
[10]Honikel K O.Reference methods for the assessment of physical characteristics of meat[J].Meat Science,1998,49:447-457.
[11]Donkeun Park,Youling L Xiong,et al.Biochemical changes in myofibrillar protein isolates exposed to three oxidizing systems[J].Journal of Agricultural and Food Chemistry,2006,54:4445-4451.
[12]Supawan,Thawornchinsombut,Jae W Park.Frozen stability of fish protein isolate under various storage conditions[J].Journal of Food Science,2006,71(3):227-232.
[13]李强,刘永乐,王发祥,等.草鱼肌肉蛋白质在冷藏过程中的变化[J].食品科学,2013,34(3):55-58.
[14]Y Deng,K Rosenvold,A H Karlsson,et al.Relationshipbetween thermal denaturation of porcine muscle proteins and water-holding capacity[J].Journal of Food Science,2002,67(5):1642-1647.
[15]田雪.肉类在冻结过程中的变化[J].肉类研究,2003(2):38.
[16]姜晴晴,刘文娟,鲁珺,等.冷冻与冻结处理对肉类品质影响的研究进展[J].食品工业科技,2015,36(8):384-389.
[17]M M Farouk,K J Wieliczko,I Merts.Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef[J].Meat Science,2004,66(1):171-179.
[18]吕彤,林俊杰,周昌瑜,等.热处理强度对猪肉肌球蛋白结构及风味成分吸附特性的影响[J].农业工程学报,2016,32(8):285-291.
[19]黄鸿兵.冷冻及冻藏对猪肉冰晶形态及理化品质的影响[D].南京:南京农业大学,2005.
[20]李娇.中国对虾贮藏过程中肌肉蛋白质生化特性变化规律研究[D].杭州:浙江工商大学,2011.
[21]黄晓益,韩剑众,王彦波,等.差示扫描量热技术(DSC)在肉类研究中的应用进展[J].食品工业科技,2009,30(6):353-357.
[22]李侠,孙圳,杨方威,等.适宜冻结温度保持牛肉蛋白稳定性抑制水分态变[J].农业工程学报,2015,31(23):238-245.