L-氨酸通过抗氧化活性和肌球蛋白结构变化增强猪肉颜色
Xiuyun Guo1, Shuangyi Xu2, Peiqi Jiang2
1School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou, China.
Food research international (Ottawa, Ont.)
|November 27, 2024
概括
L-lysine (Lys) 通过减少氧化和与肌球蛋白 (Mb) 形成保护复合物来增强猪肉颜色的稳定性. 这改善了肉类的质量.
科学领域:
- 食品科学与技术 食品科学与技术
- 肉类科学 肉科学
- 生物化学 生化学
背景情况:
- 肉的颜色是一个关键的质量属性,受肌球蛋白 (Mb) 氧化影响.
- 氧化应激和活性氧物种 (ROS) 降低了肉的质量和颜色.
- L-氨酸 (Lys) 是一种具有潜在抗氧化特性的必需氨基酸.
研究的目的:
- 为了研究L-lysine补充剂对猪肉颜色的影响.
- 阐明L-lysine影响肉类颜色稳定的潜在机制.
主要方法:
- 在猪肉样本中添加不同度的L-lysine (0.1%,0.15%,0.2%).
- 测色仪测量结果 (L*和a*值).
- 对氧化球蛋白和甲球蛋白水平的分析.
- 评估硫醇含量,活性氧物种 (ROS),颗粒大小和z电位.
- 模拟分子动力学和多光谱分析以研究Lys-Mb相互作用和Mb结构变化.
主要成果:
- 补充L-lysine显著增加了L*和a*值,表明红色改善.
- 莱斯增加了氧化球蛋白和减少了甲基球蛋白,这表明氧化状态更好.
- 素降低了ROS水平,增加了硫醇含量,显示出抗氧化作用.
- 观察到Lys-Mb复合物的形成,增强了Mb的结构稳定性和表面疏水性.
- 在Mb的二级和三级结构的变化是由Lys诱导的,稳定了蛋白质.
结论:
- 素有效地改善了猪肉的颜色和颜色稳定性.
- 该机制涉及抗氧化活性和与肌球蛋白的直接相互作用,增强其结构稳定性.
- 发现改善肉色的最佳L-lysine度为0.15%.
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