猪肉肌原纤维蛋白氧化对亚硝化的影响  

Effects of Oxidative on the Nitrosation of Pork Myofibrillar Protein

作　　者：顾如霞 兰艳丽 葛凤芹 李锋[1] 王永丽[1] Gu Ruxia;Lan Yanli;Ge Fengqin;Li Feng;Wang Yongli(College of Food Science and Engineering,Shandong Agricultural University,Key Laboratory of Food Processing Technology and Quality Control in Shandong Province,Taian 271018,Shandong)

机构地区：[1]山东农业大学食品科学与工程学院,山东省高校食品加工技术与质量控制重点实验室,山东泰安271018

出　　处：《中国食品学报》2022年第12期116-124,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金项目(31801569);山东省重点研发计划项目(2019GNC106090);山东省高等学校科技计划项目(J16LE18)。

摘　　要：采用羟自由基氧化体系(0.01 mmol/L FeCl_(3),0.1 mmol/L抗坏血酸,H_(2)O_(2)),研究不同H_(2)O_(2)浓度(0,10,30,50,70 mmol/L)对猪肉肌原纤维蛋白(MP)氧化及亚硝化的影响。结果表明:随着氧化强度的增加,MP的羰基、二硫键、二聚酪氨酸、3-硝基酪氨酸(3-NT)、N-二乙基亚硝胺(NDEA)和N-二甲基亚硝胺(NDMA)含量增加,总巯基、自由氨基和NaNO_(2)残留量下降。用皮尔森(Pearson)相关系数评价蛋白质氧化指标与亚硝化之间的关系,结果表明亚硝胺含量和3-NT与MP中的羰基、二硫键和二聚酪氨酸呈显著正相关(P<0.05),与总巯基和自由氨基呈显著负相关(P<0.05),说明3-NT可能是蛋白质氧化和亚硝化的一个标志性产物。结论:蛋白氧化促进了MP亚硝化反应及NDMA和NDEA的形成。在肉制品加工储藏过程中应防止蛋白氧化,抑制亚硝化反应,进而控制N-亚硝胺的形成。The hydroxyl radical oxidation system(0.01 mmol/L FeCl_(3),0.1 mmol/L ascorbic acid,H_(2)O_(2))was employed in this study to investigate the effects of H_(2)O_(2) concentration(0,10,30,50,70 mmol/L)on the oxidation and nitrosation of pork myofibrillar protein(MP).Results showed that with the increase of H_(2)O_(2) concentration,the protein carbonyl content,disulfide bond level,dityrosine,3-nitrotyrosine(3-NT),N-nitrosodiethylamine(NDEA)and N-nitrosodimethylamine(NDMA)content were increased,while the contents of total sulfhydryl groups,free amino groups and the residual amount of NaNO_(2) were decreased.The relationship between indexes of protein oxidation and nitrosation was assessed by pearson correlation coefficient.N-nitrosamine and 3-NT content within MP significantly positively correlated with carbonyl,disulfide bond and dityrosine content(P<0.05),but negatively correlated with total sulfhydryl groups and free amino groups(P<0.05).These results indicated that 3-NT may be a potential marker of protein oxidation and nitrosation.Our results demonstrated that protein oxidation could promote protein nitrosation and consequent NDMA and NDEA formation.Therefore,protein oxidation and nitrosation should be controlled during meat processing and storage to control the formation of N-nitrosamine.

关 键 词：肌原纤维蛋白 蛋白氧化 N-二甲基亚硝胺 3-硝基酪氨酸 亚硝酸盐 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]