超声处理鸡肉肝蛋白水解物中美拉德反应产物的结构和抗菌性能。
Structural and antimicrobial properties of Maillard reaction products in chicken liver protein hydrolysate after sonication.
机构信息
Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China; Anhui Engineering Laboratory for Agro-products Processing, Anhui Agricultural University, Hefei, 230036, PR China.
Science and Technology Literature Development Service Center, Jiangsu Information Institute of Science and Technology, Nanjing 210042, PR China.
出版信息
Food Chem. 2021 May 1;343:128417. doi: 10.1016/j.foodchem.2020.128417. Epub 2020 Oct 20.
This study aimed to investigate the structural and antimicrobial properties of Maillard reaction products (MRPs) in chicken liver protein (CLP) and its hydrolysate (CLPH) after sonication (SCLPH). The MRPs of CLP (CLPM), CLPH (CLPHM) and SCLPH (SCLPHM) were analyzed by several spectrometric techniques. The molecular weights of the CLPHM and SCLPHM were primarily between 1.35 kDa and 17 kDa. Moreover, the molecular weights in the CLPHM and SCLPHM below 1.35 kDa were increased, which indicated that cross-linking and thermal degradation occurred during the Maillard reaction (MR). The SCLPHM showed an obvious network skeleton, and the surface had many small crystal-shaped particles after ultrasound treatment and MR by scanning electron microscopy. The SCLPHM had more negative charges than the CLPHM, thus effectively inhibiting the growth of S. saprophyticus and E. coli. MR and ultrasound treatment could be a promising technology to expand the application prospects of low-value meat byproducts.
本研究旨在探讨超声处理鸡肝蛋白（CLP）及其水解产物（CLPH）后美拉德反应产物（MRP）的结构和抗菌性能。通过几种光谱技术对 CLP 的 MRP（CLPM）、CLPH 的 MRP（CLPHM）和超声处理的 CLPH 的 MRP（SCLPHM）进行了分析。CLPHM 和 SCLPHM 的分子量主要在 1.35 kDa 和 17 kDa 之间。此外，CLPHM 和 SCLPHM 中分子量低于 1.35 kDa 的部分增加，这表明在美拉德反应（MR）过程中发生了交联和热降解。扫描电子显微镜显示，超声处理和 MR 后，SCLPHM 呈现出明显的网络骨架，表面有许多小的结晶状颗粒。SCLPHM 比 CLPHM 带更多的负电荷，因此能有效抑制腐生葡萄球菌和大肠杆菌的生长。MR 和超声处理可能是一种很有前途的技术，可以拓展低价值肉类副产物的应用前景。
Zotero 插件