氧化条件下茶多酚对猪肉肌原纤维蛋白理化和凝胶特性的影响
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摘要
研究茶多酚质量浓度(0、0.02、0.2、1.0?mg/mL)对羟自由基氧化体系中猪肉肌原纤维蛋白侧链结构、凝胶保水性和水分分布状态的影响。结果表明,氧化处理后未加茶多酚的0?mg/mL组与空白对照组相比,游离巯基含量显著减少,表面疏水性和二聚酪氨酸含量显著增加,内源色氨酸荧光强度降低,保水性显著下降,自由水含量显著增加(P<0.05)。氧化处理后,随着茶多酚质量浓度的增加,蛋白质游离巯基和内源色氨酸荧光强度逐渐增加,表面疏水性呈下降趋势,凝胶保水性呈升高趋势,不易流动水含量显著增加,自由水含量显著降低(P<0.05)。在氧化体系中添加茶多酚,可以保护肌原纤维蛋白侧链结构,提高凝胶保水性。
The objective of this study was to investigate the effects of tea polyphenols (0, 0.02, 0.2 and 1.0 mg/mL) on the side chain structure, water-holding capacity (WHC) and water distribution state of myofibrillar protein (MP) in hydroxyl radical oxidation system. Results showed that oxidative stress to MP significantly decreased free sulfydryl content and WHC, significantly increased surface hydrophobicity, dityrosine content and free water content, and lowered endogenous tryptophan fluorescence intensity compared to the non-oxidized control (P < 0.05). Under oxidative conditions, free sulfydryl content and endogenous tryptophan fluorescence intensity gradually increased, surface hydrophobicity decreased, and WHC of MP gels rose with increasing concentration of tea polyphenols; immobilized water content significantly increased while free water content significantly declined (P < 0.05). Tea polyphenols can protect the side chain structure of MP and improve the WHC of heat-induced gels under oxidative conditions.
The objective of this study was to investigate the effects of tea polyphenols (0, 0.02, 0.2 and 1.0 mg/mL) on the side chain structure, water-holding capacity (WHC) and water distribution state of myofibrillar protein (MP) in hydroxyl radical oxidation system. Results showed that oxidative stress to MP significantly decreased free sulfydryl content and WHC, significantly increased surface hydrophobicity, dityrosine content and free water content, and lowered endogenous tryptophan fluorescence intensity compared to the non-oxidized control (P < 0.05). Under oxidative conditions, free sulfydryl content and endogenous tryptophan fluorescence intensity gradually increased, surface hydrophobicity decreased, and WHC of MP gels rose with increasing concentration of tea polyphenols; immobilized water content significantly increased while free water content significantly declined (P < 0.05). Tea polyphenols can protect the side chain structure of MP and improve the WHC of heat-induced gels under oxidative conditions.
引文
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[18]?JI?H,?DONG?S,?HAN?F,?et?al.?Effects?of?dielectric?barrier?discharge?(DBD)?cold?plasma?treatment?on?physicochemical?and?functional?properties?of?peanut?protein[J].?Food?&?Bioprocess?Technology,?2018,?11(2):?344-354.DOI:10.1007/s11947-017-2015-z.
[19]胡忠良,邹玉峰,林玉海,等.氧化程度对肌原纤维蛋白热凝胶及理化特性的影响[J].食品科学,?2013,?34(17):?19-23.DOI:10.7506/spkx1002-6630-201317005.
[20]?LUND?M?N,?HEINONEN?M,?BARON?C?P,?et?al.?Protein?oxidation?in?muscle?foods:?a?review[J].?Molecular?Nutrition?&?Food?Research,?2011,?55(1):?83-95.DOI:10.1002/mnfr.201000453.
[21]?SUN?W,?ZHOU?F,?SUN?D?W,?et?al.?Effect?of?oxidation?on?the?emulsifying?properties?of?myofibrillar?proteins[J].?Food?&?Bioprocess?Technology,?2013,?6(7):?1703-1712.DOI:10.1007/s11947-012-0823-8.
[22]李玲.传统中式香肠和模拟胃酸体系中亚硝胺产生及控制技术的研究[D].南京:南京农业大学,2012:102-118.
[23]李学鹏,周凯,周明言,等.自由基氧化对大黄鱼肌原纤维蛋白交联和聚集的影响[J].中国食品学报,?2015,?15(4):?13-21.DOI:10.16429/j.1009-7848.2015.04.002.
[24]?CAO?Y,?TRUE?A?D,?CHEN?J,?et?al.?Dual?role?(anti-?and?pro-oxidant)?of?gallic?acid?in?mediating?myofibrillar?protein?gelation?and?gel?in vitro digestion[J].?Journal?of?Agricultural?Food?Chemistry,?2016,?64(15):?3054-3061.DOI:10.1021/acs.jafc.6b00314.
[25]贾娜,刘丹,张晓星,等.氧化条件下没食子酸对猪肉肌原纤维蛋白结构及凝胶特性的影响[J].食品工业科技,?2016,?37(23):?61-66.DOI:10.13386/j.issn1002-0306.2016.23.003.
[26]LIY,?KONG?B,?XIA?X,?et?al.?Structural?changes?of?the?myofibrillar?proteins?in?common?carp?(Cyprinus carpio)?muscle?exposed?to?a?hydroxyl?radical-generating?system[J].?Process?Biochemistry,?2013,?48(5/6):863-870.DOI:10.1016/j.procbio.2013.03.015.
[27]?WANG?L,?ZHANG?M,?BHANDARI?B,?et?al.?Effects?of?malondialdehyde-induced?protein?modification?on?water?functionality?and?physicochemical?state?of?fish?myofibrillar?protein?gel[J].?Food?Research?International,?2016,?86:?131-139.DOI:10.1016/j.foodres.2016.06.007.
[28]韩敏义,刘永安,王鹏,等.低场核磁共振法研究NaCl对肌原纤维蛋白凝胶水分分布和移动性的影响[J].食品科学,?2014,?35(21):?88-93.DOI:10.7506/spkx1002-6630-201421018.
[29]赵冰,李素,张顺亮,等.蛋白氧化对肌原纤维蛋白凝胶构效关系的影响[J].食品科学,?2018,?39(3):?55-61.DOI:10.7506/spkx1002-6630-201803009.
[30]?PEARCE?K?L,?ROSENVOLD?K,?ANDERSEN?H?J,?et?al.?Water?distribution?and?mobility?in?meat?during?the?conversion?of?muscle?to?meat?and?ageing?and?the?impacts?on?fresh?meat?quality?attributes:?a?review[J].?Meat?Science,?2011,?89(2):?111-124.DOI:10.1016/j.meatsci.2011.04.007.
[31]?LI?C,?LIU?D,?ZHOU?G,?et?al.?Meat?quality?and?cooking?attributes?of?thawed?pork?with?different?low?field?NMR?T21[J].?Meat?Science,?2012,?92(2):?79-83.DOI:10.1016/j.meatsci.2011.11.015.
[32]?SHAO?J?H,?DENG?Y?M,?JIA?N,?et?al.?Low-field?NMR?determination?of?water?distribution?in?meat?batters?with?NaCl?and?polyphosphate?addition[J].?Food?Chemistry,?2016,?200:?308-314.DOI:10.1016/j.foodchem.2016.01.013.
[2]CROSS A J,LEITZMANN M F,GAIL M H,et al.A prospective study of red and processed meat intake in relation to cancer risk[J].PLoSMedicine,2008,4(12):325.DOI:10.1371/journal.pmed.0040325.
[3]?KIM?E,?COELHO?D,?BLACHIER?F.?Review?of?the?association between?meat?consumption?and?risk?of?colorectal?cancer[J].?Nutrition Research,?2013,?33(12):?983-994.DOI:10.1016/j.nutres.2013.07.018.
[4]?ESTéVEZ?M,?LUNA?C.?Dietary?protein?oxidation:?a?silent?threat?to human?health?[J].?Critical?Reviews?in?Food?Science?and?Nutrition,2017,?57(17):?3781-3793.DOI:10.1080/10408398.2016.1165182.
[5]?FALOWO?A?B,?FAYEMI?P?O,?MUCHENJE?V.?Natural?antioxidants against?lipid-protein?oxidative?deterioration?in?meat?and?meat products:?a?review[J].?Food?Research?International,?2014,?64:?171-181.DOI:10.1016/j.foodres.2014.06.022.
[6]?UTRERA?M,?MORCUENDE?D,?RUI?G,?et?al.?Role?of?phenolics extracting?from?Rosa canina?L.?on?meat?protein?oxidation?during frozen?storage?and?beef?patties?processing[J].?Food?&?Bioprocess Technology,?2015,?8(4):?854-864.DOI:10.1007/s11947-014-1450-3.
[7]?JONGBERG?S,?T?MGREN?M?A,?GUNVIG?A,?et?al.?Effect?of?green tea?or?rosemary?extract?on?protein?oxidation?in?Bologna?type?sausages prepared?from?oxidatively?stressed?pork[J].?Meat?Science,?2013,?93(3):538-546.DOI:10.1016/j.meatsci.2012.11.005.
[8]?JONGBERG?S,?TERKELSEN?L?S,?MIKLOS?R,?et?al.?Green?tea extract?impairs?meat?emulsion?properties?by?disturbing?protein disulfide?cross-linking[J].?Meat?Science,?2015,?100:?2-9.DOI:10.1016/j.meatsci.2014.09.003.
[9]李玲,季慧,段家玉.绿原酸抑制猪肉肌原纤维蛋白氧化及NDEA生成的作用研究[J].食品工业科技,?2018,?39(8):?29-33.DOI:10.13386/j.issn1002-0306.2018.08.006.
[10]?CAO?Y,?XIONG?Y?L.?Chlorogenic?acid-mediated?gel?formation?of oxidatively?stressed?myofibrillar?protein[J].?Food?Chemistry,?2015,180:235-243.
[11]?PARK?D,?XIONG?Y?L,?ALDERTON?A?L.?Concentration?effects?of hydroxyl?radical?oxidizing?systems?on?biochemical?properties?of porcine?muscle?myofibrillar?protein[J].?Food?Chemistry,?2007,?101(3):?1239-1246.DOI:10.1016/j.foodchem.2006.03.028.
[12]?FENG?X,?CHEN?L,?LEI?N,?et?al.?Emulsifying?properties?of?oxidatively?stressed?myofibrillar?protein?emulsion?gels?prepared?with?(-)-epigallocatechin-3-gallate?and?NaCl[J].?Journal?of?Agricultural?and?Food?Chemistry,?2017,?65(13):?2816-2826.
[13]?XIONG?Y?L,?BLANCHARD?S?P,?OOIZUMI,?et?al.?Hydroxyl?radical?and?ferryl-generating?systems?promote?gel?network?formation?of?myofibrillar?protein[J].?Journal?of?Food?Science,?2010,?75(2):?C215-C221.DOI:10.1111/j.1750-3841.2009.01511.x.
[14]?XIA?X,?KONG?B,?LIU?Q,?et?al.?Physicochemical?change?and?protein?oxidation?in?porcine?longissimus?dorsi?as?influenced?by?different?freeze-thaw?cycles[J].?Meat?Science,?2009,?83(2):?239-245.DOI:10.1016/j.meatsci.2009.05.003.
[15]?CHELH?I,?GATELLIER?P,?SANTé-LHOUTELLIER?V.?Technical?note:?a?simplified?procedure?for?myofibril?hydrophobicity?determination[J].?Meat?Science,?2006,?74(4):?681-683.DOI:10.1016/j.meatsci.2006.05.019.
[16]?DAVIES?K?J,?DELSIGNORE?M?E,?LIN?S?W.?Protein?damage?and?degradation?by?oxygen?radicals.?Ⅱ.?modification?of?amino?acids[J].?Journal?of?Biological?Chemistry,?1987,?262(20):?9902-9907.
[17]?HAN?M,?WANG?P,?XU?X,?et?al.?Low-field?NMR?study?of?heatinduced?gelation?of?pork?myofibrillar?proteins?and?its?relationship?with?microstructural?characteristics[J].?Food?Research?International,?2014,?62:1175-1182.DOI:10.1016/j.foodres.2014.05.062.
[18]?JI?H,?DONG?S,?HAN?F,?et?al.?Effects?of?dielectric?barrier?discharge?(DBD)?cold?plasma?treatment?on?physicochemical?and?functional?properties?of?peanut?protein[J].?Food?&?Bioprocess?Technology,?2018,?11(2):?344-354.DOI:10.1007/s11947-017-2015-z.
[19]胡忠良,邹玉峰,林玉海,等.氧化程度对肌原纤维蛋白热凝胶及理化特性的影响[J].食品科学,?2013,?34(17):?19-23.DOI:10.7506/spkx1002-6630-201317005.
[20]?LUND?M?N,?HEINONEN?M,?BARON?C?P,?et?al.?Protein?oxidation?in?muscle?foods:?a?review[J].?Molecular?Nutrition?&?Food?Research,?2011,?55(1):?83-95.DOI:10.1002/mnfr.201000453.
[21]?SUN?W,?ZHOU?F,?SUN?D?W,?et?al.?Effect?of?oxidation?on?the?emulsifying?properties?of?myofibrillar?proteins[J].?Food?&?Bioprocess?Technology,?2013,?6(7):?1703-1712.DOI:10.1007/s11947-012-0823-8.
[22]李玲.传统中式香肠和模拟胃酸体系中亚硝胺产生及控制技术的研究[D].南京:南京农业大学,2012:102-118.
[23]李学鹏,周凯,周明言,等.自由基氧化对大黄鱼肌原纤维蛋白交联和聚集的影响[J].中国食品学报,?2015,?15(4):?13-21.DOI:10.16429/j.1009-7848.2015.04.002.
[24]?CAO?Y,?TRUE?A?D,?CHEN?J,?et?al.?Dual?role?(anti-?and?pro-oxidant)?of?gallic?acid?in?mediating?myofibrillar?protein?gelation?and?gel?in vitro digestion[J].?Journal?of?Agricultural?Food?Chemistry,?2016,?64(15):?3054-3061.DOI:10.1021/acs.jafc.6b00314.
[25]贾娜,刘丹,张晓星,等.氧化条件下没食子酸对猪肉肌原纤维蛋白结构及凝胶特性的影响[J].食品工业科技,?2016,?37(23):?61-66.DOI:10.13386/j.issn1002-0306.2016.23.003.
[26]LIY,?KONG?B,?XIA?X,?et?al.?Structural?changes?of?the?myofibrillar?proteins?in?common?carp?(Cyprinus carpio)?muscle?exposed?to?a?hydroxyl?radical-generating?system[J].?Process?Biochemistry,?2013,?48(5/6):863-870.DOI:10.1016/j.procbio.2013.03.015.
[27]?WANG?L,?ZHANG?M,?BHANDARI?B,?et?al.?Effects?of?malondialdehyde-induced?protein?modification?on?water?functionality?and?physicochemical?state?of?fish?myofibrillar?protein?gel[J].?Food?Research?International,?2016,?86:?131-139.DOI:10.1016/j.foodres.2016.06.007.
[28]韩敏义,刘永安,王鹏,等.低场核磁共振法研究NaCl对肌原纤维蛋白凝胶水分分布和移动性的影响[J].食品科学,?2014,?35(21):?88-93.DOI:10.7506/spkx1002-6630-201421018.
[29]赵冰,李素,张顺亮,等.蛋白氧化对肌原纤维蛋白凝胶构效关系的影响[J].食品科学,?2018,?39(3):?55-61.DOI:10.7506/spkx1002-6630-201803009.
[30]?PEARCE?K?L,?ROSENVOLD?K,?ANDERSEN?H?J,?et?al.?Water?distribution?and?mobility?in?meat?during?the?conversion?of?muscle?to?meat?and?ageing?and?the?impacts?on?fresh?meat?quality?attributes:?a?review[J].?Meat?Science,?2011,?89(2):?111-124.DOI:10.1016/j.meatsci.2011.04.007.
[31]?LI?C,?LIU?D,?ZHOU?G,?et?al.?Meat?quality?and?cooking?attributes?of?thawed?pork?with?different?low?field?NMR?T21[J].?Meat?Science,?2012,?92(2):?79-83.DOI:10.1016/j.meatsci.2011.11.015.
[32]?SHAO?J?H,?DENG?Y?M,?JIA?N,?et?al.?Low-field?NMR?determination?of?water?distribution?in?meat?batters?with?NaCl?and?polyphosphate?addition[J].?Food?Chemistry,?2016,?200:?308-314.DOI:10.1016/j.foodchem.2016.01.013.