College of Life Science, Yangtze University, Jingzhou, Hubei, P. R. China.
School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei, P. R. China.
J Food Sci. 2021 May;86(5):1835-1844. doi: 10.1111/1750-3841.15687. Epub 2021 Apr 15.
This study investigated the influence of sarcoplasmic proteins (SPs) treated by the oxidation system (0.1 mmol/L FeCl , 0.1 mmol/L ascorbic acid, and 0, 1, 5, 10 mmol/L H O ) on the properties of pork myofibrillar proteins (MPs) gel. After oxidation treatment, the SPs showed an increased in carbonyl content and a decreased in total sulfhydryl content, coupled with the cross-linking of protein components by disulfide bonds and covalent bonds. The MPs gel with SPs oxidized at 1 mmol/L H O exhibited the maximal strength while the minimal water holding capacity (WHC). The WHC of MPs gel was significantly decreased with increasing SPs oxidation, leading to the increase of free water and the decrease of immobilized water in the gel system. The microstructures of MPs gels with moderately (1 mmol/L H O ) oxidized SPs showed a more compact and smaller pore gel network than MPs alone, suggesting adding oxidized SPs can expel water trapped in the gel. Furthermore, the environmental polarity of aliphatic C-H groups increased with SPs oxidation.
本研究考察了经氧化体系（0.1mmol/L FeCl 3 、0.1mmol/L 抗坏血酸和 0、1、5、10mmol/L H 2 O 2 ）处理的肌浆蛋白（SPs）对猪肉肌原纤维蛋白（MPs）凝胶特性的影响。氧化处理后，SPs 的羰基含量增加，总巯基含量降低，同时蛋白质组分通过二硫键和共价键交联。在 1mmol/L H 2 O 2 氧化的 SPs 存在下形成的 MPs 凝胶具有最大的强度，而持水力（WHC）最小。随着 SPs 氧化程度的增加，MPs 凝胶的 WHC 显著降低，导致凝胶系统中游离水增加，固定水减少。适度（1mmol/L H 2 O 2 ）氧化 SPs 的 MPs 凝胶的微观结构显示出比 MPs 单独存在时更致密和更小的孔凝胶网络，表明添加氧化 SPs 可以排出凝胶中截留的水。此外，脂肪族 C-H 基团的环境极性随 SPs 氧化而增加。
