理化因素和牛至、留兰香、竹叶提取物对羊肌红蛋白稳定性的影响  

Effects of Physical and Chemical Factors and Oregano, Magnolia, Bamboo Leaf Extracts on the Stability of Mutton Myoglobin

作　　者：李素 臧明伍[1] 赵冰[1] 张顺亮[1] 王守伟[1] 朱宁 潘晓倩[1] 刘梦[1] 吴倩蓉 刘博文 LI Su;ZANG Mingwu;ZHAO Bing;ZHANG Shunliang;WANG Shouwei;ZHU Ning;PAN Xiaoqian;LIU Meng;WU Qianrong;LIU Bowen(China Meat Food Research Center,Beijing 100068,China)

机构地区：[1]中国肉类食品综合研究中心,北京100068

出　　处：《肉类研究》2022年第2期15-20,共6页Meat Research

基　　金：宁夏回族自治区重点研发计划项目(2020BBF02011-01)。

摘　　要：为研究羊肉氧合肌红蛋白(oxymyoglobin,OxyMb)氧化稳定性,以羊肉肌红蛋白(myoglobin,Mb)制备OxyMb,并模拟OxyMb自动氧化变性条件,研究NaCl、pH值、温度和牛至、留兰香、竹叶提取物对羊肉OxyMb稳定性的影响。结果表明:随着NaCl质量浓度的增大,OxyMb相对含量呈先上升后下降的趋势,在1.5 g/100 mL质量浓度时最高,为67.07%;OxyMb在碱性环境中的稳定性高于酸性环境中的稳定性;在4~30℃范围内,OxyMb可以保持相对稳定状态,当温度高于35℃时,OxyMb相对含量明显下降,高铁肌红蛋白相对含量开始上升;留兰香提取物和竹叶提取物有利于维持羊肉OxyMb的稳定性。In order to study the oxidative stability of mutton oxymyoglobin(OxyMb),OxyMb was prepared from mutton myoglobin(Mb).The effects of NaCl,pH value,temperature and plant extracts on the stability of OxyMb were investigated under conditions simulating auto-oxidation of OxyMb.Results showed that the relative content of OxyMb increased at first and then decreased with increasing NaCl concentration,reaching the highest value of 67.07%at 1.5 g/100 mL.The stability of OxyMb in alkaline environment was higher than that in acidic environment.OxyMb could remain relatively stable in the temperature range of 4–30℃.The relative content of OxyMb decreased significantly when the temperature were higher than 35℃,while the relative content of metmyoglobin increased.Magnolia extract and bamboo leaf extract could improve the stability of mutton OxyMb.

关 键 词：氧合肌红蛋白 高铁肌红蛋白 稳定性 牛至提取物 留兰香提取物 竹叶提取物 抗氧化 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]