GEPEA, UMR CNRS 6144, ONIRIS - Géraudière, CS 82225, 44322, Nantes cedex 03, France.
UR1268 BIA (Biopolymères Interactions Assemblages), INRA, 44300 Nantes, France.
Meat Sci. 2018 Aug;142:32-37. doi: 10.1016/j.meatsci.2018.03.019. Epub 2018 Mar 26.
In this study, we evaluated the modifications of the protein-related compounds of minced beef treated with high pressure, including refrigeration after treatment. The free amino acid content, protein carbonyls and free thiol groups were assessed. High pressure up to 200 MPa had a significant effect. Above 300 MPa, irreversible structural changes occurred, with an increase in the protein oxidation products and a modification of the amounts of amino acids after 14 days of storage. Protein carbonyls and the free thiols were correlated with the free amino acids. These results showed that protein modifications under pressure result from both conformational and chemical changes, possibly associated with lipid changes under high-pressure treatment.
在这项研究中，我们评估了高压处理的绞碎牛肉中与蛋白质相关的化合物的变化，包括处理后的冷藏。评估了游离氨基酸含量、蛋白质羰基和游离巯基。高达 200 MPa 的高压有显著影响。超过 300 MPa 时，会发生不可逆的结构变化，导致蛋白质氧化产物增加，并在储存 14 天后改变氨基酸的含量。蛋白质羰基和游离巯基与游离氨基酸相关。这些结果表明，压力下的蛋白质变化既来自构象变化，也来自化学变化，可能与高压处理下的脂质变化有关。
