摘要
以猪肉肌原纤维蛋白为研究对象,采用羟自由基氧化体系对蛋白进行0、1、3、5 h的氧化,分析4种香辛料提取物对肌原纤维蛋白抗氧化特性的影响。结果表明:丁香、迷迭香和桂皮提取物的添加显著抑制蛋白羰基的形成(P<0.05),甘草提取物的作用不显著;丁香和迷迭香提取物对Ca-ATP酶活性下降具有显著抑制作用(P<0.05),桂皮和甘草提取物无积极作用;4种提取物均具有较强的抑制表面疏水性增加的作用;丁香、迷迭香和甘草提取物对蛋白溶解性下降具有很好的抑制作用,桂皮提取物无积极作用;4种提取物的添加均不同程度地加速了蛋白巯基的下降。综上,丁香和迷迭香提取物具有较好的抑制猪肉肌原纤维蛋白氧化的作用。
The objective of this study was to investigate the inhibitory effects of four spice extracts on the oxidation of porcine myofibrillar protein(MP)during exposure to a Fenton reaction system(FRS)for 0,1,3 or 5 h.The results indicated that the addition of clove extract(CE),rosmary extract(RE)or cinnamon extract(CME)significantly inhibited protein carbonyl formation(P<0.05),but the effect of lcorice extract(LE)was not significant.Both CE and RE significantly inhibited the decrease of Ca-ATPase activity(P<0.05);however,LE and CME had no inhibitory effect.Each of the four spice extracts strongly inhibited the increase of surface hydrophobicity.CE,RE and LE significantly inhibited the decrease of solubility(P<0.05),while the effect of CME was not significant.The addition of each of the four spice extracts accelerated the decrease of protein sulfhydryl group content.In conclusion,CE and RE had better inhibitory effect on porcine MP oxidation.
作者
陈洪生
牛百慧
刘欢
李艳青
张瑞红
孔保华
CHEN Hongsheng;NIU Baihui;LIU Huan;LI Yanqing;ZHANG Ruihong;KONG Baohua(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;School of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2019年第4期95-101,共7页
Food Science
基金
黑龙江八一农垦大学校内培育课题(XZR2014-09)
