热处理对豌豆分离蛋白结合典型牛肉香气物质的影响及相互作用机制

Effect of Heat Treatment on the Binding of Pea Protein Isolate to Typical Beef Aroma Substances and Their Interaction Mechanism

为明确热处理对豌豆分离蛋白结合典型牛肉香气物质的影响,采用气相色谱-质谱联用、荧光光谱等方法,探究结合率和香气物质性质、蛋白性质的相关性,明确相互作用机理。结果表明,疏水系数(log P)较大的2-甲基-3-巯基呋喃和(E,E)-2,4-癸二烯醛与蛋白的结合率在加热前后均大于98%。常温下,豌豆分离蛋白与5-羟乙基-4-甲基噻唑和2-甲基吡嗪的结合率分别为(80.34±7.68)%和(17.58±0.58)%,低于前2种香气物质。随着温度升高,豌豆分离蛋白与5-羟乙基-4-甲基噻唑的结合率降低而与2-甲基吡嗪的结合率升高,100℃加热10 min后结合率分别为(54.41±4.14)%和(25.35±1.26)%。经过120℃加热10 min和100℃延长加热时间后,豌豆分离蛋白与5-羟乙基-4-甲基噻唑和2-甲基吡嗪的结合均增强。热处理使位于疏水表面的2-甲基吡嗪结合位点暴露增加,豌豆分离蛋白和2-甲基吡嗪主要通过氢键和范德华力结合。本研究结果可为以豌豆分离蛋白为原料制备植物肉的热加工过程风味品质调控提供理论依据。

To clarify the effect of heat treatment on the binding of pea protein isolate(PPI) to typical beef aroma substances,gas chromatography-mass spectrometry(GC-MS), fluorescence spectrometry and other methods were used to explore the correlation between the binding rate and aroma properties and protein properties, as well as the interaction mechanism.The results showed that the binding rates of 2-methyl-3-mercaptofuran and(E,E)-2,4-decadienal, with larger hydrophobic coefficients(log P), to PPI were greater than 98% before and after heating. At room temperature, the binding rates of 5-(2-hydroxyethyl)-4-methylthiazole and 2-methylpyrazine to PPI were(80.34 ± 7.68)% and(17.58 ± 0.58)%, respectively and lower than those of 2-methyl-3-mercaptofuran and(E,E)-2,4-decadienal. With increasing heating temperature, the binding rate of 5-(2-hydroxyethyl)-4-methylthiazole decreased while that of 2-methylpyrazine increased. After heating at 100 ℃for 10 min, the binding rates were(54.41 ± 4.14)% and(25.35 ± 1.26)%, respectively. After heating at 120 ℃ for 10 min and with increasing heating time at 100 ℃, the binding rate of 5-(2-hydroxyethyl)-4-methylthiazole and 2-methylpyrazine increased. Heat treatment increased the exposure of 2-methylpyrazine binding sites on the protein surface, and the protein and 2-methylpyrazine interacted via van der Waals forces and hydrogen bonds. These results provide a theoretical basis for flavor quality control of plant-based meat prepared from pea protein isolate during hot processing.