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常压等离子体射流对鸡肉肌原纤维蛋白结构和流变特性的影响 被引量:14

Effect of Atmospheric Pressure Plasma Jet on Structural and Rheological Properties of Chicken Myofibrillar Protein
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摘要 为评估常压等离子体射流(atmospheric pressure plasma jet,APPJ)对鸡肉肌原纤维蛋白结构和流变学特性的影响,以鸡胸肉肌原纤维蛋白为研究对象,经过APPJ不同时间(0、10、20、30 s和40 s)处理后,测定肌原纤维蛋白pH值、浊度、粒径、溶解度、组分、结构变化及流变特性指标。结果表明,随着APPJ处理时间延长,肌原纤维蛋白的pH值和溶解度逐步降低,浊度和粒径显著增加(P<0.05)。在温度和角频率扫描条件下,APPJ处理增加了肌原纤维蛋白的储能模量(G’)和损耗模量(G")。还原和非还原条件凝胶电泳结果显示,APPJ处理后肌原纤维蛋白条带并未发生明显变化。而蛋白质二级结构中无序结构(β-转角和无规卷曲)总含量增加,有序结构(α-螺旋和β-折叠)含量减少;蛋白质的三、四级结构发生改变,表面疏水性增加,自由巯基含量先增加后降低。综上,APPJ处理肌肉蛋白后改变了肌肉蛋白的理化性质和结构,增强了蛋白的动态流变学特性,从而影响了肌原纤维蛋白的功能及肌肉蛋白品质。 To evaluate the effect of atmospheric pressure plasma jet(APPJ)on the structure and rheological properties of chicken myofibrillar proteins(MP),MP samples were treated by APPJ for different durations(0,10,20,30 and 40 s)and then measured for their pH,turbidity,particle size,solubility,protein composition,structural and rheological properties.The results showed that as APPJ treatment time prolonged,the pH and solubility of MP were gradually decreased,and the turbidity and particle size were significantly increased(P<0.05).APPJ treatment increased the storage modulus(G’)and loss modulus(G’’)at each elevated temperature and angular frequency.Reduced and non-reduced sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed that the composition and molecular mass of MP were not changed.In addition,the total content of disordered secondary structures(β-turn and random coil)in MP were increased,while the total content of ordered secondary structures(α-helix andβ-sheet)were reduced.The tertiary and quaternary structures of MP were also changed by APPJ.The surface hydrophobicity was increased,and the content of free sulfhydryl groups was increased firstly and then decreased.In summary,APPJ can modify the physicochemical properties and structure of chicken MP,and improve the rheological properties,thereby affecting MP function and muscle quality.
作者 李可 李燕 康超娣 相启森 赵电波 白艳红 LI Ke;LI Yan;KANG Chaodi;XIANG Qisen;ZHAO Dianbo;BAI Yanhong(Henan Key Laboratory of Cold Chain Food Quality and Safety Control,Henan Province Collaborative Innovation Center for Food Production and Safety,College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)
出处 《食品科学》 EI CAS CSCD 北大核心 2020年第19期124-131,共8页 Food Science
基金 “十三五”国家重点研发计划重点专项(2018YFD0401200) 河南省重大科技专项(161100110900) 河南省重点研发与推广专项(192102110107) 河南省高等学校青年骨干教师培养计划项目(2019GGJS128) 2020年度河南省青年托举人才工程项目(2020HYTP030)。
关键词 常压等离子体 鸡肉 肌原纤维蛋白 结构 流变特性 atmospheric pressure plasma jet chicken myofibrillar protein structure rheological properties
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