Wang Jianping, Liu Ning, Zhang Feike
Henan University of Science and Technology, China.
Luoyang Yunshanmei Foods Co., Ltd, China.
Food Sci Anim Resour. 2019 Aug;39(4):623-631. doi: 10.5851/kosfa.2019.e52. Epub 2019 Aug 31.
Tetramethylpyrazine (TMP), an alkaloid rich in and fermented products, possesses multiple pharmacological activities in antioxidant, anti-inflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.
川芎嗪（TMP）是一种富含于[具体物质]及发酵产物中的生物碱，具有抗氧化、抗炎和抗菌等多种药理活性。本研究旨在探讨15 mg/L川芎嗪对有/无氧化应激条件下兔肌原纤维蛋白（MPs）的理化性质和凝胶化特性的影响。结果表明，与对照组相比，对MPs施加氧化应激会降低游离巯基含量、凝胶产率、白度、持水能力、结合水、固定水和内源性色氨酸荧光强度，但会增加表面疏水性、二酪氨酸含量和自由水含量（p<0.01）。在无氧化应激条件下，用川芎嗪处理的MPs会增加游离巯基含量、白度和结合水，但会降低二酪氨酸含量和自由水（p<0.05）。在氧化条件下，所有参数受到川芎嗪的相反影响（p<0.01）。结果表明，川芎嗪可以作为一种抗氧化剂，通过改善兔MPs 的氧化稳定性、保水性和凝胶形成特性，减少肉类加工和储存过程中对氧化变质的担忧。
