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在马隆迪氧化系统下,NaCl和子精油对驼肉髓质蛋白的影响

Hongyan Yu¹, Yongyan Wu¹, Jianwen Ma¹

¹Key Laboratory of Characteristics Agricultural Product Processing and Quality Control (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

|August 28, 2025

概括

精油 (CEO) 和低盐度 (0.3M NaCl) 保护驼肉髓质蛋白免受氧化. 通过防止结构损伤和脂质氧化,这种组合有效地保持肉色.

科学领域:

食品科学
生物化学
肉类科学

背景情况:

由于脂质氧化和肌球蛋白 (MB) 的结构变化,肉色的恶化是一个重要的问题.
马隆迪化 (MDA) 是脂质氧化的关键指标,导致肌球蛋白氧化.
了解天然抗氧化剂对肌球蛋白稳定性的影响对于肉类的保存至关重要.

研究的目的:

调查精油 (CEO) 和化 (NaCl) 对驼肉肌球蛋白 (MB) 结构的保护作用,以防止马隆迪化物 (MDA) 引起的氧化.
通过多光谱和分子对接技术,阐明CEO保护作用的机制.
确定CEO和NaCl的最佳度,以保持MB的结构完整性.

主要方法:

使用多光谱分析 (例如UV-Vis光谱测量) 来监测肌球蛋白的氧化状态 (氧化肌球蛋白 - OMB,甲肌球蛋白 - MMB).
评估了肌球蛋白的表面疏水性和二次结构变化.
进行了分子对接模拟,以分析CEO成分与肌球蛋白之间的相互作用.
驼肉肌球蛋白经过MDA氧化系统,其NaCl (0. 3M, 0. 6M) 和CEO (0. 5%, 1. 5%, 2. 5%) 的度各不相同.

主要成果:

CEO,特别是2.5%,显著减缓了OMB转变为MMB的速度,并保留了MB的次要结构.
0.3M NaCl和2.5% CEO的组合产生了最高的OMB含量和最低的MMB含量,这表明了优越的保护.
分子对接证实CEO的主要成分与MB形成稳定,非共价复合体,增强其结构稳定性.
当与相同的CEO度使用时,0. 3M NaCl在保护MB完整性方面比0. 6M NaCl更有效.

结论:

2. 5% 的 CEO 和 0. 3 M NaCl 的协同作用有效地减轻了 MDA 诱导的驼肉肌球蛋白的氧化损伤.
CEO作为一种天然的抗氧化剂,稳定肌球蛋白结构,防止颜色变质.
这项研究为利用CEO作为控制与脂质氧化相关的肉色变化的天然添加剂提供了理论基础.

关键词:

驼肌球蛋白黄精油马隆迪化氧化系统纳酸盐

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