芡实黄酮对鸭肉肌原纤维蛋白变性的抑制作用

Inhibitory Effect of Gordon Euryale Flavonoids on Degeneration of Myofibrillar Protein in Duck Meat

文章通过对热处理过程中鸭肉肌原纤维蛋白进行蛋白质交联程度、氨基酸侧链氧化程度、羟基自由基清除率测定及DSC分析,研究了芡实黄酮对加热过程中肌原纤维蛋白变性的抑制作用。通过实验得知:当蛋白-芡实黄酮混合溶液中芡实黄酮质量分数为10%,且混合溶液热处理时间为15 min,芡实黄酮对蛋白质氧化损伤的抑制较显著(P<0.01),肌原纤维蛋白羟基自由基清除率由41.00%增至50.10%;同时,芡实黄酮质量分数为40.00%时,蛋白质吸热吸收由1825.00 J/g降至118.42 J/g。高温条件下,芡实黄酮能通过抑制蛋白氧化损伤以及维持蛋白热稳定性进而预防肌原纤维蛋白变性。

In this paper,the inhibition effect of flavonoids on myofibrillar protein degeneration during heating was studied by measuring the degree of protein cross-linking,amino acid side chain oxidation,hydroxyl radical scavenging rate and DSC analysis of duck meat myofibrillar protein during heat treatment.It was known from experiments that when the mass fraction of 10%Gordon Euryale flavonoids was added to the protein-erythro flavonoids mixed solution and the mixed solution was heated for 15 min,the protein oxidation damage the inhibited by flavonoids significantly(P<0.01),the scavenging rate of myofibrillar protein hydroxyl radical was increased from 41.00%to 50.10%;meanwhile,when the mass fraction of flavonoids was 40.00%,the endothermic absorption of protein decreased from 1825.00 J/g to 118.42 J/g.Under high temperature conditions,myofibrillar protein degeneration can be prevented by flavonoids inhibiting protein oxidative damage and maintaining protein thermal stability.