牛肉肌红蛋白提纯及其协同脂质氧化效应分析

Extractation and purification of myoglobin in beef and its synergistic oxidation effect with lipid

从牛背肌中提取纯化牛肉肌红蛋白,并以纯化后样品(肌红蛋白含量2.17 mg/mL,总蛋白含量2.36 mg/mL,样品纯度91.95%)为试验材料,通过配制脂质氧化底物,建立自由基氧化体系,对比分析了等量Fe^2+、Fe^2+&Fe^3+、肌红蛋白等不同自由基体系在不同温度及反应时间条件下脂质底物的氢过氧化物值,以及肌红蛋白体系自身协同氧化效应——氧合肌红蛋白(Oxymyoglobin,Oxy Mb)含量、高铁肌红蛋白(Metmyoglobin,Met Mb)含量,明确了自由基引发的脂质氧化体系中,氧合肌红蛋白自身的氧化对脂质自动氧化具有协同促进作用,且同等浓度肌红蛋白(结合铁)溶液,协同脂质氧化效应远高于无机铁离子,从而为牛肉加工过程肌红蛋白协同脂质氧化调控提供了初步的研究依据。

High purity myoglobin which was extracted from longissimus dorsi of cattle was used as the material in this study(concentration of myoglobin was 2.17 mg/mL,concentration of total protein was 2.36 mg/mL,purity was 91.95%).Lipid oxidation substrates were prepared and free radical oxidation systems were established,and different free radical systems,namely Fe^2+,Fe^2+&Fe^3+and myoglobin,were evaluated by comparing the degree of oxidation of lipid substrates(hydroperoxide values),concentrations of oxymyoglobin and concentrations of metmyoglobin under different temperature and reaction time,and it was specified that in the lipid oxidation system initiated by free radical,self-oxidation of OxyMb promoted lipid auto oxidation and the promotion effect of Mb solution(Organic bound iron)was better than that of inorganic iron ion under the same concentration.This study provided the primary research basis for the regulation of lipid oxidation synergized by myoglobin in beef processing.