西式熏煮火腿加工过程中肌浆蛋白的构象变化  

Structural changes of sarcoplasmic protein during the processing of western-style smoked ham

作　　者：胡可 常瑞 朱秋劲 汤鹏宇[1,2] 刘春丽 宋丽 邓力[1,2] 胡萍 何腊平 曾雪峰[1,2] 叶春 HU Ke;CHANG Rui;ZHU Qiujin;TANG Pengyu;LIU Chunli;SONG Li;DENG Li;HU Ping;HE Laping;ZENG Xuefeng;YE Chun(School of Liquor&Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州大学贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《食品与发酵工业》2020年第12期186-192,共7页Food and Fermentation Industries

基　　金：十三五国家重点研发计划项目(2018YFD0401200);朱秋劲-百层次创新型人才(黔科合平台人才[2016]5662)。

摘　　要：为探究西式熏煮火腿加工过程中肌浆蛋白结构变化,该研究提取不同加工环节肉样中的肌浆蛋白,利用巯基总量和表面疏水性、傅里叶变换红外光谱、紫外光谱、内源荧光光谱等信息,探讨西式熏煮火腿不同加工环节蛋白质化学作用力及肌浆蛋白结构的变化。结果表明,肌浆蛋白巯基总量呈先逐渐降低再急速上升的趋势,分别在斩拌环节最低、蒸煮环节最高,肌浆蛋白表面疏水强度呈先轻微降低后升高再逐渐降低,在真空滚揉环节最高、蒸煮环节最低(P<0. 05)。不同加工环节肌浆蛋白二级结构、三级结构均发生改变,在蒸煮环节尤为明显,使得蛋白质残基暴露于蛋白质表面,蛋白质所处微环境改变,有利于蛋白质与风味物质的结合。在西式熏煮火腿不同加工环节蛋白质化学作用力及肌浆蛋白的结构发生了明显变化,该研究为西式熏煮火腿加工工艺优化提出指导意见,同时为肉品加工过程中蛋白质变化机制的研究提供参考。In order to investigate the structural changes in processing of western-style smoked ham and properties of sarcoplasmic protein,the sarcoplasmic protein of different processing operations was extracted.The total sulfhydryl content,surface hydrophobicity,Flourier transform infrared spectroscopy,ultraviolet spectroscopy,intrinsic fluorescence spectra were used to discuss the change of chemical forces and the structure of sarcoplasmic protein during the processing operations of western-style smoked ham.The results showed that the total sulfhydryl content of sarcoplasmic protein decreased gradually and then increased rapidly,the lowest in the chopping and the highest in the poaching.The surface hydrophobic of the sarcoplasmic protein first decreased slightly,then increased and gradually decreased,the highest in the vacuum rolling and the lowest in the poaching(P<0.05).The secondary structure and tertiary structure of sarcoplasmic proteins during the processing were changed,especially in the vacuum rolling,which made residues of protein exposed to the surface.The microenvironment of the protein changes,which was beneficial to the combination of protein and flavor.The chemical interaction of protein and the structure of sarcoplasmic protein in different processing stages of western-style smoked ham have changed significantly,which can guide the application of smoked liquid in the processing of western-style smoked ham,and provide guidance for the optimization of processing technology of western-style smoked ham.At the same time,this research provides a reference for the study on the mechanism of protein change during meat processing.

关 键 词：西式熏煮火腿 烟熏风味 肌浆蛋白结构 光谱 

分 类 号：TS251.65[轻工技术与工程—农产品加工及贮藏工程]