Chen Mingyue, Pan Qingmei, Wu Binbin, Wang Hongxun, Yi Yang, Xu Wei, Guo Danjun
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, China.
Foods. 2023 Dec 14;12(24):4482. doi: 10.3390/foods12244482.
The effect of fenugreek ( L.) seed extracts (FSEs) on the structure of duck myofibrillar protein (MP) oxidation was researched via particle size, zeta potential, Fourier transform infrared (FTIR), fluorescence spectroscopy, SDS-PAGE, and scanning electron microscopy (SEM) in the Fenton oxidation system. FSE (0.3 mg/mL) could scavenge 58.79% of the hydroxyl radical and possessed good antioxidation. FSE could retard the oxidation of MP, and the carbonyl formation and total sulfhydryl loss of MP decreased by 42.00% and 105.94%, respectively, after 4.67% of FSE treatment. SDS-PAGE results showed that 0.67% and 2.67% of FSE decreased the strength of the myosin heavy chain (MHC) and actin bands of the oxidized MP, respectively. The FSE changed the secondary structures of the MP and promoted the unfolding of the MP structure and the transformation from α-helix to β-turn. When treated with 0.67% of FSE, the hydrophobicity of the MP declined by 26.14%, and solubility was improved by 37.21% compared with the oxidation group. After 0.67% of FSE treatment, the particle size and zeta potential of the MP returned to the level of the blank group. Scanning electron microscopy revealed that FSE improved the apparent morphology of the MP. Overall, FSE had positive effects on the antioxidation of the duck MP, and it could improve the structure and characteristics of the MP. It is hoped that FSE could be considered as a natural antioxidant to retard the oxidation of the MP in meat products.
通过在芬顿氧化体系中运用粒度分析、ζ 电位、傅里叶变换红外光谱（FTIR）、荧光光谱、SDS - PAGE 和扫描电子显微镜（SEM）等手段，研究了胡芦巴（L.）种子提取物（FSEs）对鸭肉肌原纤维蛋白（MP）氧化结构的影响。FSE（0.3 mg/mL）能够清除58.79%的羟基自由基，具有良好的抗氧化性能。FSE 可以延缓 MP 的氧化，在 4.67%的 FSE 处理后，MP 的羰基形成和总巯基损失分别降低了 42.00%和 105.94%。SDS - PAGE 结果表明，0.67%和 2.67%的 FSE 分别降低了氧化 MP 的肌球蛋白重链（MHC）和肌动蛋白条带的强度。FSE 改变了 MP 的二级结构，促进了 MP 结构的展开以及从 α - 螺旋向 β - 转角的转变。当用 0.67%的 FSE 处理时，与氧化组相比，MP 的疏水性下降了 26.14%，溶解度提高了 37.21%。经过 0.67%的 FSE 处理后，MP 的粒度和 ζ 电位恢复到空白组水平。扫描电子显微镜显示 FSE 改善了 MP 的表观形态。总体而言，FSE 对鸭肉 MP 的抗氧化具有积极作用，并且可以改善 MP 的结构和特性。希望 FSE 可被视为一种天然抗氧化剂，以延缓肉制品中 MP 的氧化。
