大蒜粉对牦牛肉肌原纤维蛋白体外氧化保护作用的研究  

Oxidative protection effect of garlic powder on yak myofibrillar protein in vitro

作　　者：李锦锦 唐善虎[1] 李思宁[1] 李琼帅 莫然 LI Jinjin;TANG Shanhu;LI Sining;LI Qiongshuai;MO Ran(College of Food Science and Technology,Southwest Minzu University,Chengdu 610041,China)

机构地区：[1]西南民族大学食品科学与技术学院,四川成都610041

出　　处：《食品与发酵工业》2022年第14期145-152,共8页Food and Fermentation Industries

基　　金：西南民族大学研究生创新项目(CX2021SZ77);四川省科技项目(18ZHSF0087)。

摘　　要：该文研究了大蒜粉中清除DPPH自由基的活性成分,以及不同添加量大蒜粉对处于Fenton体系中牦牛肉肌原纤维蛋白的保护作用。采用HPLC-DPPH法测定大蒜粉的活性成分,并对牦牛肉肌原纤维蛋白的羰基、巯基、二聚酪氨酸荧光值等理化指标进行测定。结果表明,大蒜粉中共具有8种可清除DPPH自由基的活性成分,其中3种已知成分及含量分别为大蒜素(93.5μg/g)、二烯丙基二硫醚(429.5μg/g)、二烯丙基三硫醚(10687.5μg/g);在氧化处理组中,添加大蒜粉组的羰基含量、二聚酪氨酸荧光值及表面疏水性显著低于未加大蒜粉组(P<0.05),巯基含量、内源色氨酸荧光显著高于未加大蒜粉组(P<0.05);当大蒜粉的质量分数为0.5%时,牦牛肉肌原纤维蛋白的羰基含量、二聚酪氨酸荧光值和表面疏水性较低,巯基含量和蛋白质的溶解性较高。研究结果说明大蒜粉对处于Fenton体系中的牦牛肉肌原纤维蛋白具有保护作用,且当大蒜粉的质量分数为0.5%时,对肌原纤维蛋白的保护作用较强。The objective of this study was to explore the active ingredients in garlic powder that scavenge DPPH free radicals and its protective effect in different concentrations on yak myofibril protein in the Fenton system.The active ingredients of garlic powder were determined by HPLC-DPPH method,and the physical and chemical properties such as carbonyl,sulfhydryl and dimer tyrosine fluorescence value of yak meat myofibril protein were evaluated.The results showed that there were 8 active ingredients that could scavenge DPPH free radicals,in which three ingredients were allicin(93.5μg/g),diallyl disulfide(429.5μg/g)and diallyl trisulfide(10687.5μg/g).In the oxidation treatment group,the carbonyl content,dimer tyrosine fluorescence value and surface hydrophobicity of the garlic powder group were significantly lower(P<0.05),and the sulfhydryl content and endogenous tryptophan fluorescence value were significantly higher than those without added garlic powder(P<0.05).The carbonyl content,dimer tyrosine fluorescence value and surface hydrophobicity of yak meat myofibril protein in the treatment with 0.5%garlic powder were lower,and the sulfhydryl content and protein solubility were higher.The results suggested that the garlic powder had a protective effect on yak meat myofibril protein in the Fenton system,and the addition of 0.5%garlic powder showed a stronger protective effect on myofibril protein.

关 键 词：高效液相色谱 FENTON体系 肌原纤维蛋白 大蒜粉 保护作用 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]