超高压处理过程中卤鸭腿肌原纤维蛋白结构变化  

Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment

作　　者：李京九 宋明菲 牛越 朱玲娇 郭丹郡 胥伟 易阳 王宏勋 LI Jingjiu;SONG Mingfei;NIU Yue;ZHU Lingjiao;GUO Danjun;XU Wei;YI Yang;WANG Hongxun(School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Products,Wuhan 430023,China;School of Biological and Pharmaceutical Engineering,Wuhan Polytechnic University,Wuhan 430023,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]农产品加工与转化湖北省重点实验室,湖北武汉430023 [3]武汉轻工大学生物与制药工程学院,湖北武汉430023

出　　处：《食品工业科技》2025年第2期1-8,共8页Science and Technology of Food Industry

基　　金：湖北省教育厅科学技术研究计划指导性项目(B2021124);湖北省重点研发计划项目(2023BBB143)。

摘　　要：为探究超高压处理对卤鸭腿嫩度的改善机制,本研究通过测定表面疏水性、巯基含量、化学作用力、二级结构、微观结构等指标,分析了超高压处理(400 MPa,15 min)过程中肌原纤维蛋白结构的变化规律。结果表明,肌原纤维蛋白表面疏水性先上升后下降,在处理12 min时达到最大值51.03。总巯基含量在处理15 min后下降了40.6%,而游离巯基含量上升了42.7%,二硫键显著(P<0.05)增加了189.2%。色氨酸和酪氨酸基团暴露。以上变化表明蛋白三级结构发生改变。超高压处理15 min后,肌原纤维蛋白α-螺旋含量从20.63%减少到13.45%,无规则卷曲含量从23.93%增加到28.67%,说明蛋白二级结构重排。SDS-PAGE电泳和扫描电镜结果分别显示,超高压处理后的肌原纤维蛋白发生解聚,颗粒尺寸明显减小且分布更加均匀。综上所述,在超高压处理过程中,鸭腿肌原纤维蛋白的三级结构、二级结构和微观结构均发生了明显变化,这有利于提高鸭肉嫩度。该研究为超高压技术在肉制品嫩度改善的应用提供了理论基础。To investigate the improvement mechanism of ultra-high pressure treatment on the tenderness of marinated duck drumsticks,this study analyzed the pattern of structural changes of myofibrillar proteins during ultra-high pressure processing(400 MPa,15 min)by determining the surface hydrophobicity,sulfhydryl content,chemical force,secondary structure and microstructure.The results showed that the hydrophobicity of myofibrillar proteins initially increased and then decreased,reaching a maximum of 51.03 after 12 min of treatment.The total thiol content decreased by 40.6%after 15 min of treatment,while the free thiol content increased by 42.7%,and disulfide bonds significantly(P<0.05)increased by 189.2%.Tryptophan and tyrosine residues were exposed,indicating changes in protein tertiary structure.After 15 min of ultra-high pressure treatment,theα-helix content of myofibrillar protein decreased from 20.63%to 13.45%,and the content of irregular coils increased from 23.93%to 28.67%,suggesting rearrangement of the protein secondary structure.SDS-PAGE electrophoresis and scanning electron microscopy results demonstrated protein depolymerization of ultra-high pressure processing treatment,significant reduction in particle size,and more uniform distribution.In conclusion,during ultra-high pressure processing,significant changes occur in the tertiary structure,secondary structure,and microstructure of duck drumsticks myofibrillar proteins,contributing to the improvement of duck meat tenderness.This study would provide a theoretical basis for the application of ultra-high pressure technology in improving meat tenderness.

关 键 词：超高压 肌原纤维蛋白 蛋白结构 卤鸭腿 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]