茶多酚-β-环糊精包合物对羊肚冷藏期间肌原纤维蛋白氧化的影响  

Effect of Tea Polyphenol/Hydroxypropyl-β-Cyclodextrin Inclusion Complex on Myofibrillar Protein Oxidation in Ovine Tripe during Refrigerated Storage

作　　者：冉丽丹 李文慧 赵超[2] 钟媛媛 袁湖川 闫青青 朱伟超 董娟[1] RAN Lidan;LI Wenhui;ZHAO Chao;ZHONG Yuanyuan;YUAN Huchuan;YAN Qingqing;ZHU Weichao;DONG Juan(The Food College,Shihezi University,Shihezi 832000,China;College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350000,China)

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]福建农林大学食品科学学院,福建福州350000

出　　处：《食品科学》2021年第3期227-235,共9页Food Science

基　　金：国家自然科学基金地区科学基金项目(31660480);石河子大学高层次人才科研启动项目(RCSX 201714);兵团重点领域科技攻关项目(2020AB012)。

摘　　要：本实验将茶多酚(tea polyphenol,TP)与2-羟丙基-β-环糊精(2-hydroxypropyl-β-cyclodextrin,HP-β-CD)通过共沉积法制备出不同物质的量之比(n(HP-β-CD)∶n(TP)=1∶0.5、1∶1和1∶2)的包合物,利用傅里叶变换红外光谱、热重分析和扫描电子显微镜对TP及其包合物的结构进行分析,研究表明,HP-β-CD/TP包合物被成功制备,且物质的量之比为1∶2的包合物DPPH自由基清除能力最好。此外,以新鲜绵羊羊肚为研究对象,选取0(对照)、0.1、0.5 mg/mL和1.0 mg/mL HP-β-CD/TP包合物(1∶2)对羊肚进行浸泡处理,于4℃条件下贮藏,研究7 d内其对肌原纤维蛋白(myofibrillar protein,MP)氧化的影响。结果显示,包合物处理能显著抑制羊肚中MP羰基含量、表面疏水性、浊度的上升和总巯基含量、游离氨基质量分数、溶解度的下降(P<0.05),十二烷基硫酸钠-聚丙烯酰胺凝胶电泳结果也表明HP-β-CD/TP包合物对MP的降解有一定的抑制作用,且包合物质量浓度越高,效果越明显,1 mg/mL处理效果最佳。因此,HP-β-CD/TP包合物与MP的相互作用可以有效延缓其变性和降解程度,抑制羊肚功能性质的劣变。In this paper,inclusion complexes of tea polyphenol(TP)with 2-hydroxypropyl-β-cyclodextrin(HP-β-CD)were prepared by the co-precipitation method with different molar ratios(1:0.5,1:1 and 1:2)of HP-β-CD to TP.Fourier transform infrared(FTIR)spectroscopy,thermogravimetric analysis(TGA)and scanning electron microscopy(SEM)were used to analyze the structure of TP and its inclusion complexes.The results showed that HP-β-CD/TP inclusion complexes were successfully prepared,and the one with HP-β-CD:TP molar ratio of 1:2 had the strongest antioxidant activity in terms of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging capacity.Further,different concentrations(0,0.1,0.5 and 1.0 mg/mL)of this inclusion complex were used to immerse ovine tripe,which was then stored at 4℃for up to seven days,in order to explore its effect on myofibrillar protein(MP)oxidation during the storage period.The results showed that the inclusion complex could significantly inhibit the increase in the carbonyl content,surface hydrophobicity and turbidity and the decrease in the total sulfhydryl content,free amino content and solubility of MP from ovine tripe(P<0.05).Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)indicated that the TP/HP-β-CD inclusion complex had an inhibitory effect on MP degradation which increased with increasing concentration up to 1 mg/mL.Therefore,the interaction with the HP-β-CD/TP inclusion complex can effectively delay the denaturation and degradation of MP,and inhibit the deterioration of the functional properties of ovine tripe.

关 键 词：茶多酚 2-羟丙基-Β-环糊精 包合物 羊肚 肌原纤维蛋白 

分 类 号：TS251.53[轻工技术与工程—农产品加工及贮藏工程]