超声处理修饰羊肌肉蛋白结构改善嫩度的研究  

Study of Modifying Lamb Muscle Protein Structure and Improving the Tenderness by Ultrasonic Treatment

作　　者：杨裕如 潘德胤 马金明 姜晓娟 陈洪生[1,2] 刁静静 YANG Yuru;PAN Deyin;MA Jinming;JIANG Xiaojuan;CHEN Hongsheng;DIAO Jingjing(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Heilongjiang Food and Biotechnology Innovation and Research Center(International Cooperation),Daqing 163319,China;National Coarse Grains Engineering Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省食品与生物技术创新研究中心(国际合作),黑龙江大庆163319 [3]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品工业科技》2023年第21期45-53,共9页Science and Technology of Food Industry

基　　金：黑龙江省“百千万”工程科技重大专项(2020ZX07B02);黑龙江八一农垦大学三横三纵支持计划项目(TDJH202003)。

摘　　要：本研究以超声处理时间(0、10、20、30、40、50 min)和功率(0、200、250、300、350、400 W)为变量,探讨了超声条件对羊肉蛋白结构及嫩度等品质特性的影响。结果表明,随超声时间和功率的增加,羊肉样品的拉曼光谱强度降低,α-螺旋含量降低,β-折叠含量增加,电泳结果显示,超声处理能够促使肌动球蛋白解离。扫描电镜发现超声处理使得羊肉肌纤维间距增大,并破坏了肌纤维结构,增加了羊肉肌原纤维小片化指数(Myofibril fragmentation index,MFI),降低了羊肉的剪切力,且提高了保水性。综合各项指标得出超声嫩化羊肉的最佳条件为,超声时间30 min,超声功率300 W,此条件下羊肉的MFI达到44.59,与对照组相比提高了25.66%(P<0.05);剪切力降至31.22 N,降低了29.35%(P<0.05);持水率达到93.59%,羊肉嫩化效果最好。In this study,the effects of ultrasonic treatment on the protein structure and quality characteristics of lamb were investigated using the ultrasonic time(0,10,20,30,40,50 min)and power(0,200,250,300,350,400 W)as variables.The results demonstrated that,with the extension of the ultrasonic time and power,the intensity of the Raman spectrum decreased and theα-helix content had a tendency to transform intoβ-fold.The sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that ultrasonic treatment contributed to the dissociation of actomyosin.Scanning electron microscopy(SEM)exhibited that ultrasonic treatment enlarged the gaps among the muscle fiber bundles destroyed the muscle fiber structure of lamb,increased the myofibril fragmentation index(MFI)of lamb muscle,reduced shear force,and improved the water-holding capacity.According to all of the above indexes,the optimal ultrasonic conditions were determined:the ultrasonic power was 300 W for 30 min.In this condition,the MFI of lamb was 44.59,which was increased by 25.66%compared with the control group(P<0.05),and the shear force decreased to 31.22 N,which was 29.35%lower than the control group(P<0.05).The water-holding capacity was 93.59%.Therefore,the lamb was effectively tenderized under this ultrasonic condition.

关 键 词：羊肉 嫩化 超声处理 蛋白结构 品质特性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]