Meng Dezhen, Zhao Lijun, Zhu Yaodi, Sun Lingxia, Li Miaoyun, Wu Huilin, Liang Dong, Liu Yanxia, Ma Yangyang, Zhao Gaiming, Liu Shijie
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China.
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou, 450002, PR China.
Food Chem. 2024 Dec 1;460(Pt 3):140697. doi: 10.1016/j.foodchem.2024.140697. Epub 2024 Jul 30.
Chinese traditional fermented sour meat has a unique flavor and nutritional value. The antioxidant activity of sour meat peptides is related to their molecular weights, amino acid compositions, and structural characteristics. Therefore, this study explores the relationships between them. The results indicate that sour meat peptides with molecular weights <1 kDa exhibit significant antioxidant properties both in vitro and in vivo. The smaller the molecular weights, the higher the content of typical amino acids with antioxidant activity (p <0.05), and the characteristic peaks of ultraviolet absorption decrease. The absorption peak at 284.5 nm blue-shifted, and the polarity of the microenvironment increased. The peak intensity and peak area of the Raman characteristic peaks of tyrosine residues and aliphatic amino acids were enhanced. In the secondary structure, there is a high content of β-turns and a low content of α-helix, which are closely related to the enhancement of antioxidant activity.
中国传统发酵酸肉具有独特风味和营养价值。酸肉肽的抗氧化活性与其分子量、氨基酸组成和结构特征有关。因此，本研究探讨它们之间的关系。结果表明，分子量<1 kDa的酸肉肽在体外和体内均表现出显著的抗氧化性能。分子量越小，具有抗氧化活性的典型氨基酸含量越高（p<0.05），紫外吸收特征峰降低。284.5 nm处的吸收峰蓝移，微环境极性增加。酪氨酸残基和脂肪族氨基酸的拉曼特征峰的峰强度和峰面积增强。在二级结构中，β-转角含量高，α-螺旋含量低，这与抗氧化活性的增强密切相关。
