氧化条件下姜黄素对肌原纤维蛋白乳液特性的影响及其机制研究  

Study on effect and mechanism of curcumin on emulsion properties of myofibrillar protein under oxidative condition

作　　者：常海军[1] 胡渝 石源伟 周文斌[1] 伯朝英 CHANG Haijun;HU Yu;SHI Yuanwei;ZHOU Wenbin;BO Zhaoying(Chongqing Engineering Research Center for Processing,Storage and Transportation of Characterized Agro-Products,School of Food Science and Engineering,Chongqing Technology and Business University,Chongqing 400067,China)

机构地区：[1]重庆工商大学食品科学与工程学院,重庆市特色农产品加工储运工程技术研究中心,重庆400067

出　　处：《食品与发酵工业》2025年第8期195-202,共8页Food and Fermentation Industries

基　　金：重庆市教委科学技术研究计划项目(KJZD-K202200806,KJQN202000817);重庆市自然科学基金面上项目(CSTB2024NSCQ-MSX0807);重庆市研究生科研创新项目(CYS240549)。

摘　　要：以猪肉肌原纤维蛋白为研究对象,选择5 mmol/L H 2O 2浓度模拟肌原纤维蛋白的氧化体系,添加不同浓度水平(0、5、10、15、20μmol/L)的姜黄素,通过分析蛋白荧光猝灭程度、乳液乳化活性、乳化稳定性、乳液贮存稳定性、乳液粒度和流变特性等变化,研究不同浓度水平姜黄素对猪肉肌原纤维蛋白乳液乳化特性的影响,结果表明,姜黄素对肌原纤维蛋白荧光的猝灭类型为静态猝灭,与氧化对照组相比,姜黄素的加入可以形成乳液粒度更小、乳液更加稳定、乳化活性更高,稳定性更好的乳液体系(P<0.05),同时发现在4种不同浓度姜黄素添加的情况下,随着姜黄素浓度的上升,乳化活性先降低再趋于稳定,而乳化稳定性呈缓慢增加的趋势,在5μmol/L姜黄素下,乳化活性最高,20μmol/L时乳化稳定性最高;通过对乳液流变频率扫描和温度扫描的分析表明,与氧化对照组相比,姜黄素的添加都有利于2种模式下储能模量(G′)和损耗模量(G″)的增加,且均随着姜黄素浓度的增加,出现先增后降的趋势,在频率扫描下,5μmol/L姜黄素可以获得更好的G′和G″,在温度扫描下,10μmol/L姜黄素可以获得更好的G′和G″。姜黄素有利于形成粒度小、活性高、稳定性好的乳化体系,有利于提高肌原纤维蛋白乳液乳化特性。Pork myofibrillar proteins(MPs)were treated with different concentrations of curcumin(0,5,10,15,20μmol/L)in a simulated oxidation system with 5 mmol/L H 2O 2,changes in fluorescence quenching,emulsifying activity,emulsion stability,emulsion storage stability,emulsion particle size,and rheological properties were analyzed to study the effect of curcumin at different concentrations on the emulsification properties of pork MPs emulsion.Results showed that the fluorescence of myofibril was quenched statically by curcumin.Compared with the oxidized control group,the addition of curcumin could form an emulsion system with smaller particle size,more stable emulsion,higher emulsifying activity,and better stability(P<0.05).Meanwhile,it was found that with the increase of curcumin concentration in four different concentrations,the emulsifying activity decreased first and then tended to be stable,while the emulsifying stability of the emulsion showed a slowly increasing trend.The highest emulsifying activity was obtained at 5μmol/L curcumin,and the highest emulsifying stability was obtained at 20μmol/L curcumin.In addition,the analysis of emulsion rheological frequency scanning and temperature scanning showed that,compared with the oxidation control group,curcumin supplementation was beneficial to the increase of storage modulus(G′)and loss modulus(G″)under the two modes,and with the increase of curcumin concentration,there was a trend of increase first and then decrease.Curcumin at 5μmol/L could obtain better G′and G″under the frequency scanning,and curcumin at 10μmol/L could obtain better G′and G″under temperature scanning.Curcumin is beneficial for forming an emulsifying system with small particle size,high activity and good stability,and for improving the emulsifying properties of myofibrillar protein emulsion.

关 键 词：姜黄素 肌原纤维蛋白 相互作用 乳化特性 荧光猝灭 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]