Liu Chunyun, Kong Lingru, Yu Pengjuan, Wen Rongxin, Yu Xiaobo, Xu Xinglian, Peng Xinyan
College of Life Sciences, Yantai University, Yantai 264005, China.
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2022 Jul 19;11(14):2133. doi: 10.3390/foods11142133.
The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze-thaw (F-T) cycles were investigated. During F-T cycles, the total sulfhydryl content and zeta potential of MP decreased, while peroxide value, surface hydrophobicity, particle size, pressure loss and transverse relaxation times increase. The oxidative stability and the water-holding capacity of pork patties were enhanced by the addition of WPH in a dose-dependent manner, whereas the MP aggregation decreased. The addition of 15% WPH had the most obvious effects on the pork patties, which was similar to that of the 0.02% BHA. After nine F-T cycles, the POV, surface hydrophobicity, particle size and pressure loss of the pork patties with 15% WPH were reduced by 17.20%, 30.56%, 34.67% and 13.96%, respectively, while total sulfhydryl content and absolute value of zeta potential increased by 69.62% and 146.14%, respectively. The results showed that adding 15% WPH to pork patties can be an effective method to inhibit lipid and protein oxidation, reducing protein aggregation and improving the water-holding capacity of pork patties during F-T cycles.
研究了乳清蛋白水解物（WPH）对猪肉饼在冻融（F-T）循环过程中肌原纤维蛋白（MP）氧化稳定性、聚集行为和持水能力的影响。在F-T循环过程中，MP的总巯基含量和ζ电位降低，而过氧化物值、表面疏水性、粒径、压力损失和横向弛豫时间增加。添加WPH以剂量依赖的方式提高了猪肉饼的氧化稳定性和持水能力，而MP聚集减少。添加15%WPH对猪肉饼的影响最为明显，与0.02%BHA的效果相似。经过9次F-T循环后，添加15%WPH的猪肉饼的过氧化值（POV）、表面疏水性、粒径和压力损失分别降低了17.20%、30.56%、34.67%和13.96%，而总巯基含量和ζ电位绝对值分别增加了69.62%和146.14%。结果表明，在猪肉饼中添加15%WPH是抑制F-T循环过程中脂质和蛋白质氧化、减少蛋白质聚集和提高猪肉饼持水能力的有效方法。
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