超声波处理对类PSE鸡肉肌浆蛋白的结构性质和乳化性能影响  

Effect of Ultrasonic Treatment on the Structural Properties and Emulsifying Performance of Sarcoplasmic Proteins from Pale,Soft and Exudative(PSE)-like Chicken Meat

作　　者：李可 孙立雪 王琳梦 石盼盼 王昱 何向丽 白艳红 LI Ke;SUN Lixue;WANG Linmeng;SHI Panpan;WANG Yu;HE Xiangli;BAI Yanhong(Key Laboratory of Cold Chain Food Processing and Safety Control,Ministry of Education,Collaborative Innovation Center of Production and Safety,Henan Province,College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,冷链食品加工与安全控制教育部重点实验室,食品生产与安全河南省协同创新中心,河南郑州450001

出　　处：《食品科学》2024年第12期220-228,共9页Food Science

基　　金：国家自然科学基金面上项目(32072243);河南省优秀青年科学基金项目(222300420092);河南省留学人员科研择优资助项目(2022038);郑州轻工业大学生创新创业训练计划项目(2023148)。

摘　　要：以类PSE(pale,soft and exudative)鸡肉肌浆蛋白为对象,探讨不同超声功率(20 kHz,0、150、300、450、600 W)在不同超声时间(0、5、10、15 min)条件下对肌浆蛋白的结构、理化性质以及乳化性能的影响。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳显示超声前后肌浆蛋白组成无明显变化;圆二色谱检测显示超声处理未改变类PSE鸡肉肌浆蛋白的二级结构。不同超声时间(5~15 min)和不同超声功率(150~600 W)处理对肌浆蛋白的粒径、浊度、电位、表面疏水性、荧光强度、紫外光谱、溶解度、乳化性能等均有显著影响。随超声处理时间的延长,超声处理功率的增加,类PSE鸡肉肌浆蛋白的平均粒径与浊度显著减小(P<0.05),最低降至粒径237.2 nm和浊度0.018;Zeta电位绝对值、溶解度、表面疏水性和荧光强度显著增加;以上指标均在超声时间相同条件下超声功率达到600 W时或超声功率相同条件下超声时间延长至15 min时,效果最显著,其中相比于对照组溶解度最大增加了44.72%。另外,超声处理可显著增加类PSE鸡肉肌浆蛋白的乳化活性指数和乳化稳定性指数,降低肌浆蛋白乳液稳定性指数(P<0.05),其中20 kHz、300 W超声处理15 min时类PSE肌浆蛋白乳化性能最高,乳化活性指数增加了79.18%,乳化稳定性指数增加了44.87%。综上,超声处理改变了类PSE鸡肉肌浆蛋白的结构性质,有效改善了其溶解性与乳化性能。This study investigated the effects of ultrasound treatment at different powers(0,150,300,450 and 600 W)and a 20 kHz frequency for different durations(0,5,10 and 15 minutes)on the structure,physicochemical properties and emulsifying performance of sarcoplasmic proteins extracted from PSE-like chicken meat.The results of sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)showed no significant changes in the composition of sarcoplasmic proteins before and after ultrasound treatment.Circular dichroism(CD)spectroscopy showed that sonication did not alter the secondary structure of PSE-like chicken sarcoplasmic proteins.Both ultrasonic treatment time and power had significant effects on the particle size,turbidity,potential,surface hydrophobicity,fluorescence intensity,ultraviolet(UV)absorption spectrum,solubility,and emulsifying properties of sarcoplasmic proteins.With increasing ultrasonication time and ultrasonic power,the average particle size and turbidity of sarcoplasmic proteins decreased significantly(P<0.05),reaching minimum values of 237.2 nm and 0.018,respectively.The absolute value of zeta potential,solubility,surface hydrophobicity,and fluorescence intensity significantly increased.Single-factor experiments showed that the most pronounced effects were observed at a 600 W power and 15 min,resulting in an up to 44.72%increase in solubility compared with the control group.In addition,ultrasonication could significantly increase the emulsifying activity index(EAI)and emulsion stability index(ESI)of sarcoplasmic proteins,and reduced the turbiscan stability index(TSI)of the emulsion stabilized by sarcoplasmic proteins(P<0.05).The highest emulsifying performance of sarcoplasmic proteins was observed after ultrasonication at 300 W for 15 min,with a 79.18%increase in EAI and a 44.87%increase in ESI.In summary,ultrasonication changed the structural properties of PSE-like chicken sarcoplasmic proteins and effectively improved its solubility and emulsifying properties.

关 键 词：类PSE鸡肉 肌浆蛋白 超声波处理 结构 乳化性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]