不同加工处理方式对牛肉中Neu5Gc解离的影响  

Dissociation Effect of Different Treatments on N-Glycolylneuraminic Acid in Beef

作　　者：梁美莲 朱秋劲 刘春丽 王坤 LIANG Meilian;ZHU Qiujin;LIU Chunli;WANG Kun(Guizhou Province Key Laboratory of Agricultural and Livestock Products Storage and Processing School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Chin)

机构地区：[1]贵州大学酿酒与食品工程学院贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《食品科学》2018年第10期28-34,共7页Food Science

基　　金：国家自然科学基金地区科学基金项目(31660496);贵州省高层次创新型人才培养项目(黔科合平台人才[2016]5662);贵州省研究生卓越人才项目(黔教研合ZYRC字[2014]003);贵州省研究生工作站项目(黔教研合JYSZ字[2015]009)

摘　　要：研究不同红肉及加工肉制品的N-羟乙酰神经氨酸(N-glycolylneuraminic acid,Neu5Gc)含量,不同油炸温度对牛肉中Neu5Gc含量的影响,不同蒸煮时间对牛肉汤中Neu5Gc含量的影响以及不同酶制剂对Neu5Gc的解离效果并从中筛选出能够解离Neu5Gc的酶进行进一步探究。结果表明,牛肉中的Neu5Gc含量最高为(58.45±0.98)μg/g。当油炸温度达到150℃时,牛肉中Neu5Gc的损失随着温度的升高而增大。随着蒸煮时间的延长,牛肉汤中Neu5Gc的含量逐渐增加。此外,研究结果表明菊粉酶对Neu5Gc有解离作用,且通过正交试验获得菊粉酶作用于Neu5Gc标准品的最适条件为水浴时间30 min、水浴温度50℃、菊粉酶添加量为质量分数0.8%,对Neu5Gc标准品的解离率可达到(50.52±0.88)%。但是,由于牛肉基质成分复杂,筛选出的菊粉酶最适作用条件作用于牛肉时,解离率仅为(7.29±2.67)%。本实验旨在为人们的日常饮食提供科学指导,并为后续开展红肉中Neu5Gc安全、稳妥的解离方法提供实验依据。In this study, the N-glycolylneuraminic acid（Neu5Gc） contents of red meat and processed meat products were determined. The effects of different deep-fat frying temperatures and different cooking times on Neu5Gc contents in beef and beef soup were studied respectively. In addition, different enzyme preparations were screened for their ability to dissociate Neu5Gc. The results showed that the highest content of Neu5Gc was（58.45 ± 0.98） μg/g in beef. Neu5 Gc loss in deep-fat fried beef was increased with increasing frying temperature above 150 ℃. However, the Neu5Gc content of beef soup was increased with increasing cooking time. Additionally, this study found that inulinase could dissociate Neu5Gc and the optimum dissociation conditions for Neu5 Gc standard were 30 min water bath incubation at 50 ℃ and an enzyme dosage of 0.8%. Under these conditions, the dissociation rate of Neu5Gc standard was（50.52 ± 0.88）%, while the dissociation rate of Neu5Gc in beef was only（7.29 ± 2.67）% due to the complex composition of beef. This study may provide scientific guidance for people＇s daily diet and also provide a basis for further exploring effective methods to reduce Neu5Gc in red meat.

关 键 词：红肉 N-羟乙酰神经氨酸 风险评价 解离 菊粉酶 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]