表没食子儿茶素没食子酸酯-牛骨蛋白(EGCG-BBP)偶联物对乳化肉丸蛋白结构及氧化稳定性的影响  

Effects of Epigallocatechin-3-Gallate-Bovine Bone Protein(EGCG-BBP)Conjugate on the Structure and Oxidative Stability of Protein in Emulsified Meatballs

作　　者：史文静 潘丽 邵科普 陈静雅 李扬扬 王庆玲[1] SHI Wenjing;PAN Li;SHAO Kepu;CHEN Jingya;LI Yangyang;WANG Qingling(School of Food Science,Shihezi University,Shihezi 832003,China)

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《食品工业科技》2024年第17期21-29,共9页Science and Technology of Food Industry

基　　金：兵团科技创新人才计划项目(2023CB013);兵团指导性科技计划项目(2022ZD061)。

摘　　要：为探究表没食子儿茶素没食子酸酯-牛骨蛋白(Epigallocatechin-3-gallate-Bovine bone protein,EGCG-BBP)对乳化肉制品蛋白结构及贮藏氧化稳定性的影响,本文研究不同EGCG-BBP添加量对生肉糜中肌原纤维蛋白(Myofibrillar protein,MP)的理化性质、结构特性以及对肉丸氧化特性的影响。结果表明:当EGCG-BBP添加量为0.8%时,肉糜中MP的巯基含量最高,达4.06 nmol/mg蛋白,且羰基含量及表面疏水性最低,能够有效提升乳化肉制品的抗氧化能力。由红外光谱分析表明,与未添加EGCG-BBP组相比,添加共价物肉糜中MP的酰胺A带峰值所对应的波数明显增大,说明MP的二级结构会随之发生改变;荧光光谱显示,随贮藏时间延长,对照组中MP的最强荧光波长发生显著红移,但随EGCG-BBP浓度的增加,红移程度显著降低,表明添加EGCGBBP能够改变MP的三级结构。此外,乳化肉丸贮藏过程中的氧化指标分析表明,添加0.8%EGCG-BBP能显著降低肉丸的过氧化值(PV)和硫代巴比妥酸值(TBARs),从而提高其氧化稳定性。综上所述,EGCG-BBP能够显著改变MP的二、三级结构,且具有良好的抗氧化性能,在提升乳化肉制品品质方面具有很大的应用潜力,为肉品抗氧化型乳化剂的应用提供新的选择。To investigate the effects of epigallocatechin-3-gallate-bovine bone protein(EGCG-BBP)on the protein structure and storage oxidative stability of emulsified meat products,the effects of adding different concentrations of EGCG-BBP on the physicochemical and structural properties of myofibrillar protein(MP)in raw meat,and on the oxidative stability of meatballs were investigated.The results showed that the addition of 0.8%EGCG-BBP resulted in the highest content of sulfhydryl group of MP(4.06 nmol/mg protein)in the minced meat,while the carbonyl group and surface hydrophobicity values were lowest,effectively improving the antioxidant capacity of the emulsified meat products.Fourier-transform infrared spectroscopy analysis showed that the wave number corresponding to the peak of the amide A band of MP was significantly increased in the minced meat supplemented with EGCG-BBP compared with the control group,indicating corresponding changes in the secondary structure of MP.The fluorescence spectra showed that there was a significant red shift in the strongest MP wavelength in the control group with a prolongation of the storage time.However,this shift was significantly reduced as the concentration of EGCC-BBP increased.This suggested that the addition of EGCG-BBP changed the tertiary structure of MP.Furthermore,analysis of oxidation indices during storage of the emulsified meatballs showed that the addition of 0.8%EGCG-BBP significantly reduced the values of both PV values and TBARS in the meatballs,thereby improving their oxidative stability.In summary,EGCG-BBP can significantly alter both the secondary and tertiary structures of MP and has good oxidation resistance.This indicates its potential to enhance the quality of emulsified meat products and provides a new choice for the application of antioxidant emulsifiers in meat products.

关 键 词：表没食子儿茶素没食子酸酯-牛骨蛋白(EGCG-BBP) 蛋白结构 抗氧化能力 乳化肉丸 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]