淀粉样蛋白纤维对冷冻猪肉糜品质的影响  

Effect of Amyloid Protein Fibrils on the Quality of Frozen Minced Meat

作　　者：武肖 刘张涵瑜 刘硕 王梦婷 孙晓帅 李腾 WU Xiao;LIU Zhanghanyu;LIU Shuo;WANG Mengting;SUN Xiaoshuai;LI Teng(Huzhou Agricultural Product Quality and Safety Center,Huzhou 313000,China;School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018,China;Huzhou Synear Co.Ltd.,Huzhou 313000,China)

机构地区：[1]湖州市农产品质量安全中心,浙江湖州313000 [2]浙江工商大学食品与生物工程学院,浙江杭州310018 [3]湖州思念食品有限公司,浙江湖州313000

出　　处：《食品科学》2024年第24期61-68,共8页Food Science

基　　金：湖州市公益性应用研究项目(2022GZ23);国家自然科学基金青年科学基金项目(32201957)。

摘　　要：本研究以乳清分离蛋白(whey protein isolate,WPI)为原料制备淀粉样蛋白纤维(amyloid protein fibrils,APFs),通过透射电子显微镜对APFs的微观结构进行表征,确认形成了细长的非分叉纳米纤维。利用圆二色光谱和傅里叶变换红外光谱技术比较WPI和APFs二级结构的差异,结果表明相比WPI,APFs的α-螺旋含量减少,β-折叠含量增多。自由基清除率分析结果表明APFs的抗氧化性强于WPI。利用滴溅法测定样品的冰晶重结晶抑制(ice recrystallization inhibition,IRI)活性,结果表明APFs的IRI活性显著强于WPI,且保温温度越高IRI活性差异越显著。在猪肉糜中分别添加质量分数0%、1.0%、3.0%、5.0%的APFs,经冷冻解冻后测定肉糜的颜色、持水力、二硫键含量、热成胶性、水分分布。结果表明APFs在不显著改变冷冻肉糜颜色的情况下,可以显著提升冷冻肉糜的持水力、改善热凝胶性,并抑制蛋白质氧化。本研究表明APFs是一种潜在的优良冷冻肉糜保护剂。In this study,amyloid protein fibrils(APFs)were prepared from whey protein isolate(WPI).The microstructure of APFs was characterized by transmission electron microscopy(TEM),which confirmed the formation of non-branching nanofibers.The differences in secondary structures between WPI and APFs were investigated by circular dichroism(CD)and Fourier transform infrared spectroscopy(FTIR).Compared with WPI,APFs had lessα-helices and moreβ-sheets.The free radical scavenging activity of APFs was higher than that of WPI.The ice recrystallization inhibition(IRI)activity of APFs,as evaluated by the splat assay,was significantly stronger than that of WPI,and the higher the incubation temperature,the greater the difference in IRI activity.The color,water-holding capacity(WHC),disulfide bond content,thermal gelation characteristics,and water distribution of minced pork added with APFs at 0%,1.0%,3.0%,or 5.0%were measured after freeze-thaw treatment.The results showed that APFs could significantly increase the WHC,improve the thermal gelation characteristics,and reduce protein oxidation without significantly changing the color of frozen minced meat.Therefore,APFs are a potential excellent cryoprotectant for minced meat.

关 键 词：淀粉样蛋白纤维 冰晶重结晶抑制活性 滴溅法 冷冻猪肉糜 

分 类 号：TS202.3[轻工技术与工程—食品科学]