摘要
以冷藏(4℃)的牛肉为对照,通过测定牛肉肌原纤维蛋白的ATP酶活性、巯基含量、溶解性、热稳定性和电泳等指标,研究冰温(-1℃)保鲜对牛肉蛋白结构和功能特性的影响。结果表明:随着贮藏时间的延长,牛肉肌原纤维蛋白的功能性显著降低。SDS-PAGE表明蛋白质发生不同程度的降解。在相同贮藏时间内,冰温保鲜比冷藏条件可减少蛋白质结构和功能性的变化。贮藏至第12天时,4℃冷藏牛肉肌原纤维蛋白的Ca2+-ATPase活性下降了72.9%,而冰温保鲜的牛肉下降46.9%;冷藏牛肉肌原纤维蛋白的总巯基和活性巯基含量分别下降50.12%和93.68%,而冰温保鲜牛肉降至35.08%和71.15%;冷藏牛肉蛋白质溶解度下降41.18%,而冰温保鲜牛肉下降15.52%。SDS-PAGE表明冷藏牛肉的肌原纤维蛋白降解程度比冰温保鲜的大,冷藏条件下的牛肉肌原纤维蛋白热稳定性亦不如冰温保鲜的高。冰温保鲜是一种有效牛肉保鲜方法。
The influence of conrtolled freezing piont storage（-1 ℃） on the structural and functional properties of beef myofibrillar protein （MP） were investigated by determining ATPase activity, sulfhydryl groups, thermal stability and SDS- PAGE analysis, and samples stored at 4 ℃ were used as the control. The results showed that the functional properties of MP were significantly decreased with increasing storage time and SDS-PAGE model showed that MP was also degraded. In the same storage time, however, the changes of functional properties could be reduced by superchilling beef compared with chilling beef. For 12 day storage, the Ca2＋-ATPase activities of chilling and superchilling beef decreased by 79.2% and 46.9%. Total sulfhydryl contents of chilling and superchilling beef decreased by 50.12% and 35.08%, reactive sulfhydryl contents of chilling and superchilling beef decreased by 93.68% and 71.15%. The protein solubility of chilling and superchilling beef MP decreased by 41.18% and 15.52%, respectively. SDS-PAGE analysis revealed that MP showed more severe degradation at 4 ℃ than that at -1 ℃. Meanwhile, the thermal stability of MP stored at -1 ℃ was higher than that at -1 ℃. Therefore, superchilling is an effective methods to preserve freshness and quality of beef.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第9期54-60,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
黑龙江应用技术研究与开发计划重大项目(GA15B302)
国家十二五科技支撑计划(2012BAD28B02)
关键词
冰温保鲜
牛肉
肌原纤维蛋白
结构和功能特性
Controlled freezing piont storage
beef
myofibrillar protein
structural and functional properties
