NaCl处理对牛肉宰后72 h内肌内胶原蛋白特性及相关内源酶活性的影响  

Effect of NaCl Treatment on Intramuscular Collagen Characteristics and Related Endogenous Enzyme Activities of Beef during 72 h Postmortem

作　　者：廖博群 贺军宝 王希睿 陈芳 张雅玮[1] LIAO Boqun;HE Junbao;WANG Xirui;CHEN Fang;ZHANG Yawei(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《食品科学》2024年第13期67-74,共8页Food Science

基　　金：江苏省现代农业产业自主创新项目(CX(22)3071)。

摘　　要：为探究不同质量分数NaCl处理对牛肉宰后72 h内肌内胶原蛋白特性及相关内源酶活性的影响,提供NaCl有助于改善牛肉宰后嫩度的有效理论依据,本研究以酶联免疫法测定宰后牛背最长肌经质量分数1%与3%NaCl溶液处理后胶原蛋白的成熟交联含量及内源酶活性的变化,同时,使用差示扫描量热法、内源及外源荧光光谱法和十二烷基硫酸钠-聚丙烯酰胺凝胶电泳测定胶原蛋白的热溶解性、热稳定性、表面疏水性等理化特性,表征其结构变化及降解情况。结果表明:质量分数1%和3%NaCl溶液处理可以通过调控牛肉宰后72 h内赖氨酰氧化酶以及β-葡糖醛酸苷酶、β-半乳糖苷酶的活性,进而提高肌内胶原蛋白热溶解性,降低热稳定性,促进胶原蛋白的构象变化和降解,有助于宰后牛肉的嫩化。This study investigated the effects of treatment with different concentrations of sodium chloride(NaCl)on the characteristics of intramuscular collagen and related endogenous enzyme activities in beef during 72 h postmortem in order to provide theoretical evidence that NaCl contributes to improving postmortem beef tenderness.Enzyme-linked immunosorbent assay(ELISA)was used to determine the changes in the level of mature collagen cross-linking and endogenous enzyme activities in bovine longissimus dorsi muscle after being treated with 1%or 3%(m/m)NaCl solution.At the same time,differential scanning calorimetry(DSC),endogenous and exogenous fluorescence spectroscopy and sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)were used to determine physicochemical properties such as thermal solubility,thermal stability,surface hydrophobicity to characterize the structural changes and degradation status of collagen.The results showed that treatment of NaCl at both concentrations could regulate the activity of lysine oxidase,β-glucuronidase andβ-galactosidase in beef during 72 h postmortem,thereby enhancing the thermal solubility of intramuscular collagen,reducing the thermal stability,promoting conformational changes and degradation of collagen and ultimately contributing to improving the tenderness of postmortem beef.

关 键 词：NACL 肌内胶原蛋白特性 蛋白多糖 宰后成熟 剪切力 酶活性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]