带鱼肌原纤维蛋白氧化过程及其消化特性变化  

Oxidation Process and Changes of Digestion Characteristics on Myofibrillar Protein of Trichiurus lepturus

作　　者：黄洁友 李孟华 冯洁 张宾 林慧敏 张建乔 HUANG Jieyou;LI Menghua;FENG Jie;ZHANG Bin;LIN Huimin;ZHANG Jianqiao(College of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316022,China;Zhongyi Pisa Marine Graduate College,Zhejiang Ocean University,Zhoushan 316022,China;Zhejianghenghe Food Limited Liability Company,Zhoushan 316022,China)

机构地区：[1]浙江海洋大学食品与药学学院,浙江舟山316022 [2]浙江海洋大学中意比萨海洋研究生学院,浙江舟山316022 [3]浙江恒和食品有限公司,浙江舟山316022

出　　处：《食品工业科技》2025年第8期140-147,共8页Science and Technology of Food Industry

基　　金：国家重点研发计划(2021YFD2100504);浙江省特支计划科技创新项目(2020R52027);浙江省基础公益项目(LTGN24C200008)。

摘　　要：将带鱼肌原纤维蛋白置于4℃条件下进行自然氧化(37℃为加速对照组),通过肌原纤维蛋白含量、羰基、总巯基、游离氨基酸、蛋白二级结构及体外消化率的变化研究带鱼肌原纤维蛋白自然氧化及其消化特性的变化。结果表明:随着氧化时间的延长,两个温度条件下氧化的带鱼肌原纤维蛋白含量、巯基含量、羰基含量均发生显著变化(P<0.05),第20 d蛋白含量由93.97 mg/mL降低到40.15 mg/mL(4℃)、11.19 mg/mL(37℃),巯基含量由35.99μmol/g降低到24.57μmol/g(4℃)、18.23μmol/g(37℃),羰基含量由1.32 nmol/mg升高到3.85 nmol/mg(4℃)、6.60 nmol/mg(37℃);同时,体外胃消化率先上升后下降,4℃条件下氧化的蛋白在第18 d达到最高消化率69.37%,37℃条件下氧化的蛋白在第16 d达到最高消化率58.31%。蛋白二级结构发生改变,β-转角和β-折叠相对含量发生显著变化(P<0.05),β-转角由37.99%下降到28.24%(4℃)、22.53%(37℃),而β-折叠由22.54%升高到35.80%(4℃)、43.40%(37℃),β-折叠含量与体外消化率呈负相关。经过20 d的氧化,游离氨基酸含量显著减少(P<0.05),总含量由9.8940 mg/mL减少到0.3132 mg/mL(4℃)、0.8438 mg/mL(37℃),在37℃条件下,游离氨基酸检出种类减少6种。综上,带鱼肌原纤维蛋白在自然氧化条件下,其结构发生变化、游离氨基酸含量下降、消化率先上升后下降。温度越高,氧化发生速率越迅速,蛋白质氧化程度与体外消化率呈负相关。In order to explore the natural oxidation and the changes of digestion characteristics on myofibrillar protein of Trichiurus lepturus,the myofibrillar protein of Trichiurus lepturus was subjected to natural oxidation at 4℃(37℃was the accelerated control group)through the changes of myofibrillar protein content,carbonyl group,total sulfhydryl group,free amino acids,protein secondary structure and external digestibility.The results showed that with the extension of oxidation time,the contents of myofibrillar protein,total sulfhydryl group and carbonyl group of Trichiurus lepturus had significant changes under two temperature conditions(P<0.05).At 20 d,protein content decreased from 93.97 mg/mL to 40.15 mg/mL(4℃)and 11.19 mg/mL(37℃),content of total sulfhydryl group decreased from^(3)5.99μmol/g to 24.57μmol/g(4℃)and 18.23μmol/g(37℃).The carbonyl content increased from 1.32 nmol/mg to 3.85 nmol/mg(4℃)and 6.60 nmol/mg(37℃).At the same time,external digestibility increased and then decreased,the highest digestibility of protein oxidized at 4℃reached 69.37%at 18 d,and the highest digestibility of protein oxidized at 37℃reached 58.31%at 16 d.The secondary structure of the protein changed.The relative contents ofβ-turn andβ-fold were significantly changed(P<0.05).Andβ-turn decreased from^(3)7.99%to 28.24%(4℃)and 22.53%(37℃),whileβ-fold increased from^(2)2.54%to 35.80%(4℃)and 43.40%(37℃).The relative content ofβ-folds of myofibrillar proteins was negatively correlated with the external digestibility.Through 20 d of oxidation,the content of free amino acids was significantly decreased(P<0.05).The content of total amino acid decreased from 9.8940 mg/mL to 0.3132 mg/mL(4℃),0.8438 mg/mL(37℃).The specie of amino acids detected decreased by 6 at 37℃.In conclusion,the structure of myofibrillar protein of Trichiurus lepturus would change,the content of free amino acids would decrease,the external digestibility would increase first and then decrease in the natural oxidation condition.The hi

关 键 词：肌原纤维蛋白 自然氧化 消化特性 游离氨基酸 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]