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乳清蛋白水解剂在重复的冷解周期中改善了土猪中的肌纤维蛋白的结构和功能

Pengjuan Yu¹, Jiayan Yan¹, Lingru Kong¹

¹College of Life Sciences, Yantai University, Yantai 264005, China.

Foods (Basel, Switzerland)

|August 26, 2023

概括

乳清蛋白水解分离物I有效地保持了肌纤维蛋白结构和功能,在结解周期期间在碎猪肉中. 这种天然的抗氧化抑制蛋白质的氧化,改善肉质.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
肉类科学肉科学

背景情况:

乳清蛋白水解剂 (WPH) 具有对肉制品有益的抗氧化特性.
从WPH的I分数 (FI,<1kDa) 之前被确定为高度抗氧化活性.
结解 (F-T) 周期会对肉类蛋白质造成显著的氧化损伤.

研究的目的:

调查WPH分数I在F-T周期期间对碎猪肉中肌纤维蛋白 (MP) 的结构和功能的影响.
评估FI对F-T诱导的蛋白质恶化的保护作用.

主要方法:

碎猪肉样本经过多次冷解周期,并未添加WPH分数I.
评估MP结构 (硫含量,α螺旋,随机卷曲) 和功能 (Ca2+-ATPase,K+-ATPase活性,溶解度,乳液活性/稳定性) 的变化.

主要成果:

在F-T循环中,MP硫含量,α-螺旋体含量,Ca2+-ATPase和K+-ATPase活性,溶解度和乳液度指数逐渐降低.
碳烯含量和随机卷曲随着F-T周期的增加,表明蛋白质氧化和结构损伤.
添加10%的FI显著减轻了这些负面影响,保留了MP的结构和功能.

结论:

在冷解周期期间,WPH I 分数有效地稳定了肌纤维蛋白结构和功能.
FI作为一种天然的抗氧化,抑制冷肉中的蛋白质氧化.
WPH 分数I显示了保持冷加工肉制品质量的潜力.

关键词:

猪肉猪肉猪肉猪肉猪肉猪肉肌纤维细胞蛋白质是如何形成的重复结解的情况.whey 蛋白质的化.

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