仙草提取物对牛肉盐溶蛋白凝胶过程化学作用力的影响  

Effects of hsian-tsao extrats on chemical interactions of heat-induced gelating of myosin in beef

作　　者：周佺[1,2] 蒋爱民 栗俊广[1] 万芝力[1] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广州市质量技术监督局食品生产许可审查中心,广东广州510000

出　　处：《食品与机械》2013年第4期50-53,169,共5页Food and Machinery

基　　金：国家自然科学基金项目(编号:31171710);博士学科点专项科研基金(编号:20114404110013)

摘　　要：研究仙草提取物对牛肉盐溶蛋白热诱导凝胶形成过程中静电相互作用、氢键、疏水相互作用、非二硫共价键、总巯基含量和活性巯基含量的影响,为其在肉制品加工应用提供依据。结果表明,仙草提取物不是简单的填充于牛肉盐溶性蛋白网络结构中,它减少了牛肉盐溶蛋白疏水相互作用,促进了静电和疏水相互作用平衡;增强了牛肉盐溶蛋白体系非二硫共价键;减低了牛肉盐溶蛋白体系总巯基和活性巯基,增加了体系中二硫键;从而改善蛋白网络结构。Researched the effect of the HTE on the static interactions,hydrogen bonds,hydrophobic interactions,non-disulfide bond,sulfhydryl groups and reactive sulfhydryl groups during gel formation of the BLD,in order to provide the basis for the HTE application in meat products.The results showed,the HTE was not simply fill in the salt soluble protein network structure.The HTE reduced hydrophobic interactions of the BLD salt soluble protein,and the HTE promoted the balance of electrostatic and hydrophobic interactions.The non-disulfide covalent bond of salt soluble protein were enhanced by the HTE.Active sulfhydryl and total sulfhydryl were reduced,and disulfide of system was increased by the HTE,thus improving protein network structure.

关 键 词：仙草 牛肉 盐溶蛋白 肌肉蛋白 热诱导凝胶 化学作用力 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]