儿茶素-糖基化猪血红蛋白对肉糜品质的影响及抑菌作用  

The effect of catechin glycosylated porcine hemoglobin on the quality of meat flour and its antibacterial effect

作　　者：刘丽莉[1,2,3,4] 陈卉 郭净芳 张潇丹 苏克楠 于影 LIU Lili;CHEN Hui;GUO Jingfang;ZHANG Xiaodan;SU Kenan;YU Ying(College of Food&Bioengineering,Henan University of Science and Technology,Luoyang 471023,China;National Demonstration Center for Experimental Food Processing and Safety Education,Luoyang 471023,China;Henan International Joint Laboratory of Food Processing and Quality and Safety Control,Luoyang 471023,China;Henan Engineering Technology Research Center of Food Microbiology,Luoyang 471023,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]食品加工与安全国家级教学示范中心,河南洛阳471023 [3]河南省食品加工与质量安全控制河南省国际联合实验室,河南洛阳471023 [4]食品微生物河南省工程技术研究中心,河南洛阳471023

出　　处：《食品与发酵工业》2024年第21期224-231,共8页Food and Fermentation Industries

基　　金：2022年河南省重大科技专项(221100110500);2021年洛阳市社会发展专项(2101021A);国家重点研发计划科技型中小企业项目(2022YFF1101600);中部地区科技创新领先人才计划项目(234200510020)。

摘　　要：为加强猪血红蛋白(porcine hemoglobin,PHb)的应用,将糖基化猪血红蛋白(glycosylated porcine hemoglobin,G-PHb)与儿茶素互作得到具有抗氧化和抑菌作用的儿茶素-糖基化猪血红蛋白(catechin complex glycosylated porcine hemoglobin,CG-PHb),将其添加至猪肉肉糜中研究肉糜动态流变性、水分分布、pH值、挥发性盐基氮(total volatile basic nitrogen,TVB-N)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances,TBARS)、羰基值以及PHb、G-PHb和CG-PHb的抑菌作用。结果表明,PHb经糖基化处理及与儿茶素复合增加了肉糜中不易流动水的峰比例,有效地改善肉糜的凝胶性能;添加PHb、G-PHb和CG-PHb均可以降低肉糜在贮藏过程中蛋白质分解成氨类和碱性物质的速度,抑制pH值的增加;经CG-PHb处理后的肉糜样品与空白组相比TVB-N增加量由21.18 mg/100 g降为11.88 mg/100 g(P<0.05);TBARS值和羰基值也显著低于其他组。相较于PHb和G-PHb,CG-PHb对金黄色葡萄球菌的抑菌率平均提高了47.54%和33.40%(P<0.05),对大肠杆菌的抑菌率平均提高了14.93%和7.05%(P<0.05),CG-PHb表现出了较好的抑菌效果。研究表明添加CG-PHb能够改善肉糜品质,同时CG-PHb具有良好抑菌性能,为PHb的开发利用提供理论指导。To strengthen the application of porcine hemoglobin(PHb),glycosylated porcine hemoglobin was interacted with catechins to obtain catechin-glycosylated porcine hemoglobin(CG-PHb)with antioxidant and antibacterial effects.Dynamic rheology,water distribution,pH,total volatile basic nitrogen(TVB-N),thiobarbituric acid reactive substances(TBARS),carbonyl value and bacteriostatic effects of PHb,G-PHb and CG-PHb were investigated by adding it to pork mince.The results showed that the glycosylated treatment of PHb and its combination with catechins increased the peak proportion of immovable water in mincemeat,and effectively improved the gel property of mincemeat.The addition of PHb,G-PHb and CG-PHb could reduce the decomposition rate of protein into ammonia and alkaline substances and inhibit the increase of pH value during storage of mince.Compared with the blank group,the increase of TVB-N in CG-PHb treated meat samples decreased from 21.18 mg/100 g to 11.88 mg/100 g(P<0.05);The TBARS and carbonyl values were also notably lower than those other groups.Compared with PHb and G-PHb,the bacteriostatic rate of CG-PHb against staphylococcus aureus was increased by 47.54%and 33.40%on average(P<0.05),and the bacteriostatic rate against escherichia coli was increased by 14.93%and 7.05%on average(P<0.05).CG-PHb showed better bacteriostatic effect.The findings suggest that the addition of CG-PHb can enhance meat quality,and CG-PHb possesses robust bacteriostatic properties,which provided theoretical guidance for the development and utilization of PHb.

关 键 词：儿茶素 糖基化 猪血红蛋白 抗氧化 抑菌 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]