素-素共颜色对牛肉颜色稳定性的影响:与肌球蛋白的相互作用
Handan Zhang1, Xinyue Ren2, Yanjie Guo1
1Laboratory of Agricultural and Food Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China.
安索亚宁 (AC) - - 卢托林 (LUT) 补充剂增强了牛肉的死后颜色稳定性. 这项研究揭示了AC-LUT抑制氧化并保留肌球蛋白结构,提供了一种新的肉色保护策略.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
背景情况:
- 肉的颜色稳定性对于消费者接受至关重要.
- 死亡后的衰老会导致氧化应激和颜色退化.
- 安托西亚宁和黄素是具有潜在益处的天然抗氧化剂.
研究的目的:
- 为了研究安托西亚尼 (AC) - 卢特 (LUT) 对肉色稳定性的影响.
- 为了阐明AC-LUT在死后衰老期间颜色保护作用背后的分子机制.
主要方法:
- 用AC-LUT治疗牛肉肌肉.
- 评估反应性氧物种 (ROS) 生成和脂质氧化.
- 测量肉色 (a*值) 和肌球蛋白 (Mb) 的光谱特性.
- 黑米铁和自由铁含量的分析.
- 原子力显微镜观察Mb聚合.
主要成果:
- AC-LUT治疗抑制了ROS生成,并减缓了死后牛肉肌肉中的脂质氧化.
- AC-LUT显著增加了a*值,增强了肉的颜色稳定性.
- AC-LUT延迟了肌球蛋白的降解,保留了其疏水性血红蛋白口袋结构,并抑制了氧化.
- 随着AC-LUT的添加,观察到减少铁损失和自由铁含量.
- 原子力显微镜证实,AC-LUT抑制了肌球蛋白的变性和聚合.
结论:
- 补充AC-LUT可以改善牛肉肌肉中死后肉色的稳定性.
- AC-LUT通过抑制氧化过程和稳定肌球蛋白结构来起作用.
- 这是一个安全有效的策略来保护肉的颜色.
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