摘要
该研究在羟基自由基氧化体系诱导牦牛肉肌原纤维蛋白(Myofibrillar Protein,MP)氧化过程中加入姜黄提取物,探索姜黄提取物对氧化蛋白理化性质及结构的影响,以及对MP凝胶结构和消化率的影响.研究表明:姜黄提取物质量浓度＜200 μg/mL时,对氧化MP的羰基、巯基含量,溶解度、持水性等无显著影响(P＞0.05);当姜黄质量浓度在200～800 μg/mL时,氧化MP的羰基含量下降为7.44 nmol/mg,巯基含量、溶解度、白度、持水性、凝胶强度增大,各含量的最大值分别为41.6 nmol/mg、29.79％、81.37、90.44％、59.32,姜黄提取物对蛋白氧化有明显的抑制作用;但随着浓度继续升高,姜黄提取物中的酚类物质能破坏蛋白分子结构,使凝胶性能受到破坏,姜黄提取物添加后对牦牛肉MP凝胶的体外消化率无显著影响(P＜0.05).姜黄提取物在200～800 μg/mL质量浓度范围内在牦牛肉MP氧化中表现出较好的抗氧化活性,为牦牛肉抗氧化提供一定的理论依据.
Abstract
In this study,turmeric extract was added during the oxidation process of yak myofibrillar protein(MP)induced by the hydroxyl radical oxidation system,to study the effects of the turmeric extract on the physicochemical properties and structure of oxidized protein,as well as the structure and digestibility of MP gel.The research results showed that when the concentration of turmeric extract was lower than 200 μg/mL,the turmeric extract hadno significant effect on the carbonyl and thiol contents,solubility,and water-holding capacity of the oxidized MP(P＞0.05);When the concentration of turmeric was 200～800 μg/mL,the carbonyl content of the oxidized MP decreased to 7.44 nmol/mg,and the sulfhydryl content,solubility,whiteness,water retention and gel strength increased,with the maximum values being 41.6 nmol/mg,29.79％,81.37,90.44％,and 59.32,respectively.The turmeric extract significantly inhibited protein oxidation;However,as the concentration of the turmeric extract continued to increase,the phenolic substances in the turmeric extract could destroy the molecular structure of protein and the properties of gel.The addition of turmeric extract had no significant effect on the in vitro digestibility of yak meat MP gel(P＜0.05).The turmeric extract showed good antioxidant activity during yak meat MP oxidation in the mass concentration range of 200～800 μg/mL,which provides a certain theoretical basis for yak meat antioxidation.
基金项目
中央高校基本科研业务费专项(2023NYXXS070)
维普
万方数据