• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
青正龙,刘学铭,唐道邦,等. 草菇提取液对牛肉肌原纤维蛋白在风味吸附过程中分子间作用力的影响规律[J]. 食品工业科技,2022,43(16):26−31. doi: 10.13386/j.issn1002-0306.2021080027.
引用本文: 青正龙,刘学铭,唐道邦,等. 草菇提取液对牛肉肌原纤维蛋白在风味吸附过程中分子间作用力的影响规律[J]. 食品工业科技,2022,43(16):26−31. doi: 10.13386/j.issn1002-0306.2021080027.
QING Zhenglong, LIU Xueming, TANG Daobang, et al. Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption[J]. Science and Technology of Food Industry, 2022, 43(16): 26−31. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080027.
Citation: QING Zhenglong, LIU Xueming, TANG Daobang, et al. Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption[J]. Science and Technology of Food Industry, 2022, 43(16): 26−31. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080027.

草菇提取液对牛肉肌原纤维蛋白在风味吸附过程中分子间作用力的影响规律

Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption

  • 摘要: 为了探究食用菌对肉制品蛋白质风味吸附能力的影响,本文利用草菇提取液(Volvariella volvacea extract,VV)对牛肉肌原纤维蛋白(Myofibrillar protein,MP)进行预处理,分析草菇提取液处理后MP蛋白间作用力及其风味吸附能力的影响。结果表明,草菇提取液不同程度地提高了MP对苯乙醛、1-辛烯-3-醇、2-庚酮、苯甲醛和D-柠檬烯等风味物质的吸附能力;草菇提取液处理后,MP-提取液体系中上述风味物质的占比较未经处理组分别下降了2.09%、6.1%、6.41%、9.85%和11.66%。使用尿素、盐酸胍、丙二醇和β-巯基乙醇对蛋白间作用力进行破坏,推测在风味吸附过程中蛋白间疏水作用力起主导作用,其次为氢键、共价结合和离子键。草菇提取液可能通过增强MP分子间的非共价键来强化MP对2-庚酮、1-辛烯-3-醇和D-柠檬烯的吸附能力,通过增强MP间的共价相互作用来增强对苯甲醛的吸附。

     

    Abstract: In order to explore the effect of edible mushroom on the protein flavor adsorption capacity of meat products, beef myofibrillar protein (MP) was treated with Volvariella volvacea extract (VV) and the changes of MP protein intermolecular force and flavor adsorption capacity before and after VV treated were analyzed. The results showed that the extract improved the adsorption capacity of MP to phenylacetaldehyde, 1-octen-3-ol, 2-heptanone, benzaldehyde and D-limonene in different degrees. After VV incorporated, the proportion of the above flavor substances in the MP-extract system decreased by 2.09%, 6.1%, 6.41%, 9.85% and 11.66%, respectively, compared with the untreated group. Urea, guanidine hydrochloride, propylene glycol and β-mercaptoethanol were used to destroy the protein interaction force, and it was found that the hydrophobic force between protein molecules played a dominant role in the process of flavor adsorption, followed by hydrogen bond, covalent bond and ionic bond. VV may improve the adsorption capacity of MP on 2-heptanone, 1-octen-3-ol and D-limonene by enhancing the non-covalent bond between MP molecules, and improve the adsorption capacity of MP on benzaldehyde by enhancing the covalent interaction between MP molecules.

     

/

返回文章
返回