生火腿和熟火腿中肌原纤维蛋白氧化的潜在生物标志物：亚硝化形成的 3-硝基酪氨酸。
Potential Biomarker of Myofibrillar Protein Oxidation in Raw and Cooked Ham: 3-Nitrotyrosine Formed by Nitrosation.
机构信息
College of Food Science and Engineering, Northwest A&F University , No. 28 Xinong Road, Yangling, Shaanxi 712100, China.
National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University , Nanjing, Jiangsu 210095, China.
出版信息
J Agric Food Chem. 2015 Dec 30;63(51):10957-64. doi: 10.1021/acs.jafc.5b04107. Epub 2015 Dec 21.
The stability of cured meat products is increased by the protection of its proteins from oxidation by sodium nitrite (NaNO2) during processing. This study investigated the effects of NaNO2 (0, 50, 100, 200, and 400 mg/kg) on the physiochemical and structural characteristics of myofibrillar protein (MP) in raw and cooked ham. The NaNO2 showed a dose-dependent antioxidant effect, by inhibiting carbonyl formation, dityrosine formation, and denaturation of MP, and a nitrosative effect, through the formation of 3-Nitrotyrosine (3-NT). The 3-NT content within MP of raw ham had distinct negative correlations with sulfhydryl content and surface hydrophobicity. The 3-NT content within MP of cooked ham had significantly negative correlations with carbonyl, sulfhydryl content and turbidity and had significantly positive correlations with disulfide content. These results indicated that 3-NT may be a potential marker for protein oxidation in raw and cooked cured meat products.
亚硝酸钠（NaNO2）在加工过程中保护肉蛋白不被氧化，从而提高了熟肉制品的稳定性。本研究探讨了亚硝酸钠（0、50、100、200 和 400mg/kg）对生火腿和熟火腿中肌原纤维蛋白（MP）理化特性和结构特性的影响。结果表明，NaNO2 具有剂量依赖性抗氧化作用，可抑制羰基形成、二酪氨酸形成和 MP 变性，并具有亚硝化作用，形成 3-硝基酪氨酸（3-NT）。生火腿中 MP 的 3-NT 含量与巯基含量和表面疏水性呈明显负相关。熟火腿中 MP 的 3-NT 含量与羰基、巯基含量和浊度呈显著负相关，与二硫键含量呈显著正相关。这些结果表明，3-NT 可能是生熟肉品中蛋白质氧化的潜在标志物。
Zotero 插件