γ-辐照生鲜猪肉中氨基酸及小分子肽组成特征分析  

Amino Acid and Polypeptide Profiles of γ-Irradiated Fresh Pork

作　　者：何立超 吴文敏 杨海燕 孙秀秀 彭伟明 岳丽莉 靳国锋[2] 马美湖[2] HE Lichao;WU Wenmin;YANG Haiyan;SUN Xiuxiu;PENG Weiming;YUE Lili;JIN Guofeng;MA Meihu(College of Food Science and Biotechnoloy,Wuhan Institute of Design and Science,Wuhan 430205,China;College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]武汉设计工程学院食品与生物科技学院,湖北武汉430205 [2]华中农业大学食品科学技术学院,湖北武汉430070

出　　处：《食品科学》2018年第24期26-33,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(31201390)

摘　　要：通过肽组学和氨基酸分析技术研究低剂量(3 kGy)辐照处理后,生鲜猪肉中各种肌肉蛋白质降解形成小分子肽的特征以及氨基酸组成,以期探索辐照对生鲜猪肉肌肉蛋白质降解的影响。结果表明,辐照处理后样品中亮氨酸(Leu)、异亮氨酸(Ile)、甲硫氨酸(Met)、谷氨酸(Glu)、丝氨酸(Ser)、苏氨酸(Thr)和半胱氨酸(Cys)含量比对照组显著降低(P<0.05),缬氨酸(Vla)、脯氨酸(Pro)2种氨基酸与对照组差异不显著。不同肌肉蛋白质在辐照过程中的降解程度及对小分子肽形成的贡献不同。肌肉经辐照后共产生分子质量小于3 kDa的小分子肽104种,其中肌原纤维蛋白辐照形成的小分子肽占50%以上。肌联蛋白、伴肌动蛋白、肌钙蛋白T和肌钙蛋白I降解形成的小分子肽占30.7%;肌间线蛋白、肌收缩蛋白和肌肉LIM结构域蛋白辐照形成小分子肽占22.2%。这些小分子肽的形成表明辐照会对肉品的滋味产生明显影响。The effect of irradiation on pork muscle protein degradation was investigated.Low-dose irradiation(3 kGy)was applied on fresh pork hindquarter meat and the meat was evaluated for small molecular polypeptides and amino acid compositions derived from the degradation of various pork muscle proteins.The results showed that the contents of Leu,Ile,Met,Ser,Glu,Cys and Thr in irradiated samples decreased significantly compared to the control samples(P<0.05),while the contents of Vla,Pro were not significantly changed after irradiation.The degradation degree of different muscle proteins during irradiation and their contribution to the formation of small molecular polypeptides were different.A total of 104 small molecular polypeptides(<3 kDa)were produced in the irradiated pork meat,more than 50%of which were derived from myofibrillar proteins,30.7%from titin,nebulin,and troponin T and I,and 22.2%from desmin,myotilin,LIM domainbinding protein 3 and actinin-associated LIM protein 1a.The generation of these small molecular polypeptides suggested that irradiation could influence the taste of meat products.

关 键 词：Γ-辐照 氨基酸组成 多肽 肌原纤维蛋白 肌肉结构蛋白 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]