ATP处理对宰后浙东白鹅肌原纤维蛋白结构与蒸煮损失率的影响

Effects of ATP Treatments on the Structure of Myofibrillar Proteins and Cooking Loss of Goose Muscle During the Postmortem Aging

为研究ATP处理对鹅肉骨骼肌组织肌原纤维蛋白二级结构和保水性的影响,以浙东白鹅为试验对象,探究ATP浸泡后鹅肉在成熟过程中,骨骼肌组织内能量代谢物质(ATP、ADP和AMP)的含量、肌肉组织的超微结构、肌原纤维蛋白二级结构以及鹅肉的蒸煮损失率变化。结果表明,与对照组(CK)相比,20 mmol·L^(-1)ATP处理显著促进了鹅肉组织内ATP、ADP和AMP的含量,同时促进了肌肉组织中Z线和I带的断裂。拉曼光谱分析肌原纤维蛋白二级结构含量显示,20 mmol·L^(-1)ATP处理显著促进了肌原纤维蛋白α-螺旋逐渐向无规则卷曲和β-折叠转变(P<0.001);保水性结果分析显示,与CK相比,20 mmol·L^(-1)ATP处理在成熟48~168 h有更低蒸煮损失率(P<0.001)。蛋白质二级结构和蒸煮损失率相关性分析显示,α-螺旋与蒸煮损失率呈显著正相关(r=0.92,P<0.001);β-折叠(r=-0.87,P<0.001)、β-转角(r=-0.72,P<0.001)、无规则卷曲(r=-0.85,P<0.001)与蒸煮损失率均呈显著负相关。本研究为探究ATP处理对肌肉保水性的影响提供了理论支撑和新思路。

In order to evaluate the effect of Adenosine triphosphate （ATP） treatments on the structure of myofibrillaproteins and water holding capacity of goose skeletal muscle, the metabolism of energy level （ATP, ADP and AMP）,the ultrastructure of muscle tissue, the content of sestructure content of myofibrillar proteins and the change of cookingloss were investigated during the postmortem aging. The results of metabolism showed that 20 mmol·L^-1ATP treatment significantly increased the content of ATP, ADP and AMP in goose tissue compared with the control, which acceleratedthe rupture of myofibrils in Z.line and I.band. Secondary structure content of myofibrillar proteins showed that 20mmol·L^-1ATP treatments significantly increased the content of random coil （P 〈 0. 001） and β.sheets （P 〈 0. 001）,and accompanied the decrease of α.helix （P 〈 0. 001） using Raman spectroscopy. It implied that 20 mmol·L^-1ATPtreatments accelerated the gradually transformation of α.helix into random coil and β.sheets. The results of water holding capacity showed that compared with control, 20 mmol·L^-1ATP treatments had a lower cooking loss （P 〈 0. 001） from48 to 168 h during the postmortem aging. The correlation between secondary structure of proteins and cooking loss further demonstrated that cooking loss was positively significant correlated with α.helical （r = 0. 92, P 〈 0. 001）, and was negatively significant correlated with β.sheet （ r = - 0. 87, P 〈 0. 001）, β.turn （ r = - 0. 72, P 〈 0. 001） and random coil（r = - 0. 85, P 〈 0. 001）. This study provided theoretical evidence for exploring the effect of ATP on the water hold capacity of goose skeletal muscle and gave new ideas to the goose processing industry.