The aim of this work was to explore the physicochemical and structural properties,lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect o...The aim of this work was to explore the physicochemical and structural properties,lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect of drying time on the sarcoplasmic and myofibrillar proteins of Cantonese cured meat.The results suggested that salting out,protein oxidation and heat treatment were closely related to surface hydrophobicity and the secondary structure of peptides was changed by processing.And the peroxide value and the value of tributyltin compounds were different in evaluating the degree of lipid oxidation.Glu and His were the major amino acid.The approximate molecular weights of the sarcoplasmic proteins and myofibrillar proteins ranged from 31 kDa to 50 kDa and 66 kDa,respectively.The results indicated that reducing the levels of protein oxidation and improvement of the antioxidant properties should be of great interest to preserve the nutritional quality of meat products and prolong preservation period.展开更多
基金supported by Henan Province’s key R&D and promotion projects(scientific and technological research)projects(222102310587)Key Scientific Research Project Plan of Henan Province(22A310011)+4 种基金Grants from the Henan University(Yellow River Scholar Fund for Shanqing Zheng)the National Natural Science Foundation of China(81872584)Key R&D and Natural Science Foundation of Shenzhen(JCYJ20210324093211030)Medical Scientific Research Foundation of Guangdong Province(A2020490)the Interdisciplinary Research for First-class Discipline Construction Project of Henan University(2019YLXKJC04)。
文摘The aim of this work was to explore the physicochemical and structural properties,lipid oxidation and antioxidant capacity of the peptides extracted from Cantonese cured meat and as well as to investigate the effect of drying time on the sarcoplasmic and myofibrillar proteins of Cantonese cured meat.The results suggested that salting out,protein oxidation and heat treatment were closely related to surface hydrophobicity and the secondary structure of peptides was changed by processing.And the peroxide value and the value of tributyltin compounds were different in evaluating the degree of lipid oxidation.Glu and His were the major amino acid.The approximate molecular weights of the sarcoplasmic proteins and myofibrillar proteins ranged from 31 kDa to 50 kDa and 66 kDa,respectively.The results indicated that reducing the levels of protein oxidation and improvement of the antioxidant properties should be of great interest to preserve the nutritional quality of meat products and prolong preservation period.
