没食子酸对蓝鳍金枪鱼肌肉品质及肌红蛋白 构象的影响  

Effect of Gallic Acid on Muscle Quality and Myoglobin Conformation in Bluefin Tuna

作　　者：步营 周洋 韩梦琳 朱文慧 李学鹏 张怡[2] 励建荣 BU Ying;ZHOU Yang;HAN Menglin;ZHU Wenhui;LI Xuepeng;ZHANG Yi;LI Jiangrong(College of Food Science and Technology/National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Bohai University,Jinzhou 121013,China;College of Food Science,Fujian Agriculture and Forestry University/Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition,Ministry of Education,Fuzhou 350002,China)

机构地区：[1]渤海大学食品科学与工程学院/生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁锦州121013 [2]福建农林大学食品科学学院/闽台特色海洋食品加工与营养健康教育部工程中心,福建福州350002

出　　处：《食品科学技术学报》2024年第6期79-90,共12页Journal of Food Science and Technology

基　　金：辽宁省教育厅项目(LJKMZ20221486)。

摘　　要：为了研究低温贮藏过程中没食子酸对蓝鳍金枪鱼肌肉品质及肌红蛋白构象的影响,使用不同质量浓度的没食子酸(200、400 mg/kg)处理鱼肉,分析鱼肉品质特性变化;通过多光谱技术进一步探究没食子酸对金枪鱼肌红蛋白结构及微环境的影响,并通过分子对接模拟确定肌红蛋白和没食子酸的结合位点。结果表明,在4℃贮藏期间,金枪鱼肉的品质出现不同程度的下降,肉色发生褐变、红度值降低。与没食子酸处理组相比,对照组的脂肪氧化程度及高铁肌红蛋白相对含量、总挥发性盐基氮含量和菌落总数呈明显上升趋势;结合水含量降低,水分发生迁移;肌肉的肌纤维束也产生不同程度的断裂。低质量浓度(200 mg/kg)的没食子酸对延缓金枪鱼肉品质劣变有较好的效果。多光谱结果显示,低质量浓度的没食子酸能够较好地稳定肌红蛋白的二级结构,而且对肌红蛋白具有荧光猝灭的作用。分子对接结果表明,肌红蛋白与没食子酸之间通过Leu 42、Pro 44和His 42形成了氢键。研究旨在为改善解冻蓝鳍金枪鱼品质提供理论依据。In order to study the effects of gallic acid(GA)on muscle quality and myoglobin conformation of bluefin tuna during refrigerated storage(4℃),different concentrations of GA(200 mg/kg and 400 mg/kg)were used to treat bluefin tuna and analyzed the changes in its quality characteristics.The effects of GA on the structure and microenvironment of myoglobin were further investigated by multispectral technique.The binding sites of the two proteins were determined by molecular docking.Results showed that during storage at 4℃,the quality characteristics of tuna meat exhibited varying degrees of deterioration,including a noticeable browning effect and a decrease in redness value.Compared with GA treatment group,lipid oxidation,metmyoglobin relative content,total volatile basic nitrogen and the total number of colonies in control group showed a significant upward trend.Additionally,there was a decrease in bound water content and an observed migration of water.Furthermore,varying degrees of muscle fiber bundle disruption were also noted.In conclusion,low concentration(200 mg/kg)of GA could effectively alleviate the deterioration of quality of bluefin tuna.By multispectral analysis,low concentration of GA could stabilize the secondary structure of myoglobin well and had fluorescence quenching effect on myoglobin.Molecular docking results showed that myoglobin formed hydrogen bonds with GA through Leu 42,Pro 44 and His 42.This experiment provided basis and strategy for improving the quality of thawed bluefin tuna.

关 键 词：蓝鳍金枪鱼 没食子酸 肌红蛋白 色泽 稳定机制 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]