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中国精品科技期刊2020
石源伟,常海军,胡渝,等. 马齿苋提取物对猪肉肌原纤维蛋白凝胶及乳化特性的影响[J]. 食品工业科技,2024,45(13):1−8. doi: 10.13386/j.issn1002-0306.2023060030.
引用本文: 石源伟,常海军,胡渝,等. 马齿苋提取物对猪肉肌原纤维蛋白凝胶及乳化特性的影响[J]. 食品工业科技,2024,45(13):1−8. doi: 10.13386/j.issn1002-0306.2023060030.
SHI Yuanwei, CHANG Haijun, HU Yu, et al. Effects of Portulaca Oleracea Extracts on Gelation and Emulsification Properties of Pork Myofibrillar Proteins[J]. Science and Technology of Food Industry, 2024, 45(13): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060030.
Citation: SHI Yuanwei, CHANG Haijun, HU Yu, et al. Effects of Portulaca Oleracea Extracts on Gelation and Emulsification Properties of Pork Myofibrillar Proteins[J]. Science and Technology of Food Industry, 2024, 45(13): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060030.

马齿苋提取物对猪肉肌原纤维蛋白凝胶及乳化特性的影响

Effects of Portulaca Oleracea Extracts on Gelation and Emulsification Properties of Pork Myofibrillar Proteins

  • 摘要: 本研究以猪肉肌原纤维蛋白(Myofibrillar proteins,MPs)为研究对象,探究马齿苋提取物(Portulaca oleracea extracts,PE)对其凝胶和乳化特性的影响,建立肌原纤维蛋白-Fenton氧化体系(0.0049 g/L FeCl3、0.0176 g/L抗坏血酸、5 mmol/L H2O2),加入不同浓度PE(0.00、2.00、4.00、8.00 mg/mL),通过分析肌原纤维蛋白凝胶和乳化特性的变化,研究氧化条件下PE对猪里脊肉中肌原纤维蛋白功能特性的影响。结果表明:与氧化对照组相比,PE极显著降低凝胶的蒸煮损失率(P<0.01),提高了凝胶的持水性(P<0.01),当PE浓度为4.00 mg/mL时蒸煮损失率较氧化组降低6.72%,持水性较氧化对照组提高了11.98%。但是,PE的加入会显著降低凝胶的白度(P<0.05),且浓度越高,白度值越小。PE的加入使得凝胶的储能模量(G')和损耗模量(G'')增大。PE浓度为4.00 mg/mL时,凝胶微观结构较氧化后变得更规则有序,且该浓度的PE使凝胶的硬度和弹性分别提高了10.10%和7.16%。SDS-PAGE结果显示PE与蛋白质之间的交联是可以被还原的,同时PE极显著地提高了蛋白质的乳化活性和乳化稳定性(P<0.01)。综合各指标数据,4.00 mg/mL PE能够有效抑制MPs氧化并改善蛋白功能特性。

     

    Abstract: This study aimed to investigate the effects of Portulaca oleracea extracts (PE) on the gelation and emulsification properties of pork myofibrillar proteins (MPs). A myofibrillar protein-Fenton oxidation system (0.0049 g/L FeCl3, 0.0176 g/L ascorbic acid, 5 mmol/L H2O2) was established, and different concentrations of PE (0.00、2.00、4.00、8.00 mg/mL) were added. The changes in gelation and emulsification properties of MPs were analyzed to assess the impact of PE on the functional characteristics of MPs in pork tenderloin under oxidative conditions. The results demonstrated that PE significantly reduced the cooking loss of the gel (P<0.01) and improved its water-holding capacity (P<0.01) compared with the oxidation control group. Specifically at a concentration of 4.00 mg/mL, the addition of PE resulted in a 6.72% decrease in cooking loss and a 11.98% increase in water-holding capacity compared with the oxidation control group. However, the addition of PE led to a significant decrease in the whiteness of the gel (P<0.05), with the degree of whiteness being inversely related to the concentration of PE. Furthermore, the addition of PE increased the storage modulus (G') and loss modulus (G'') of the gel. At a concentration of 4.00 mg/mL PE, the microscopic structure of the gel exhibited greater regularity and order than that after oxidation, with an increase of 10.10% in hardness and 7.16% in elasticity. SDS-PAGE results indicated that the cross-linking between PE and proteins could be reduced, and PE significantly enhanced the emulsifying activity and emulsifying stability of the proteins (P<0.01). Overall, based on the comprehensive findings, it can be concluded that 4.00 mg/mL PE effectively inhibits the oxidation of MPs and improves the functional characteristics of proteins.

     

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