来自帕尔马火腿的原氨酸IX-肌球蛋白复合物的水提取性是pH值依赖的
Haruka Abe1, Yang Zhai1, Yu Toba2
1Laboratory of Applied Food Science, Graduate School of Agriculture, Hokkaido University, Kita-9 Nishi-9, Sapporo, Hokkaido 060-8589, Japan.
Food chemistry
|January 10, 2024
概括
帕尔马火腿的红色来自原第九 (ZnPP). 这项研究发现不溶性ZnPP主要与肌球蛋白结合,形成一个复合物,在火腿的低pH值下降溶解度.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 肉类科学 肉科学
背景情况:
- 帕尔马火腿的红色归因于原氨酸IX (ZnPP).
- 在火腿中,ZnPP存在于水溶和不溶的形式.
- 水溶性ZnPP主要与血红蛋白结合,但不溶性ZnPP的状态尚不清楚.
研究的目的:
- 为了研究负责ZnPP在帕尔马火腿中不溶于水的结合物质.
- 了解影响肉组织中ZnPP溶解度的因素.
主要方法:
- 在骨肌肉中总和水中可提取的ZnPP的量化.
- 对ZnPP与肌球蛋白和血红蛋白结合的分析.
- 评价pH值对ZnPP提取性和肌球蛋白溶解性的影响.
主要成果:
- 不溶于水的ZnPP在骨肌肉中占ZnPP总量的30-50%.
- ZnPP的水提取性与肌肉pH呈正相关性.
- 不溶于水的ZnPP可以用高pH溶液提取,并与肌球蛋白 (更丰富) 和血红蛋白形成复合物.
- 结合ZnPP降低了在pH值5.5-6.0.0的肌球蛋白部分的水溶性.
结论:
- 帕尔马火腿中的不溶于水的ZnPP主要存在于原氨酸IX-肌球蛋白 (ZnPP-Mb) 复合体中.
- 这种复合物的低溶性与化火腿中发现的酸性pH值条件有关.
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