文章摘要
张典;陈金玉;张坤生;任云霞;尚坤;吴鹏.肌原纤维蛋白磷酸化工艺及多酚协同磷酸化对蛋白凝胶特性的影响[J].中国食品学报,2020,20(7):108-117
肌原纤维蛋白磷酸化工艺及多酚协同磷酸化对蛋白凝胶特性的影响
Phosphorylation of Myofibrillar Proteins and the Effect of Polyphenols Synergistic Phosphorylation on Proteinaceous Gel Properties
  
DOI:
中文关键词: 肌原纤维蛋白  磷酸化  优化  多酚  凝胶特性
英文关键词: myofibrillar protein  phosphorylation  optimization  polyphenols  gel properties
基金项目:国家自然科学基金项目(31671873,31701612);国家重点研发计划项目(2016YFD0401503)
作者单位
张典;陈金玉;张坤生;任云霞;尚坤;吴鹏 天津商业大学生物技术与食品科学学院天津市食品生物技术重点实验室 
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中文摘要:
      以鸡胸肉为材料,采用三聚磷酸钠(STP)对肌原纤维蛋白(MP)进行磷酸化修饰,在单因素试验的基础上,运用响应面法优化磷酸化的工艺条件,探讨多酚(绿原酸和没食子酸)协同磷酸化对蛋白凝胶特性的影响。结果表明:MP磷酸化的最优条件为:pH 7.52,蛋白质量浓度15.36 mg/mL,NaCl浓度0.75 mol/L,反应时间2 h,STP含量3.40%。在此条件下,磷酸化程度为99.001 mg/g。模拟肉品实际加工流程得到的蛋白磷酸化程度与试验结果比较接近,证明磷酸化修饰的可行性。磷酸化MP的凝胶弹性、白度和保水性均有不同程度地提高,说明磷酸化可以改善蛋白的凝胶特性。此外,相较于绿原酸,没食子酸对凝胶特性各方面的影响更显著。随多酚浓度的增加,凝胶硬度先增大后减小,凝胶弹性的变化不明显。凝胶白度随绿原酸浓度的增大先降低后升高,随没食子酸浓度的增加明显下降。凝胶保水性随多酚浓度的增大逐渐升高。
英文摘要:
      In this paper, chicken breast as raw material, myofibrillar proteins were phosphorylated with sodium tripoly phosphate (STP). On the basis of single-factor investigation, response surface methodology was employed to establish optimum conditions for phosphorylation, and discussed the effect of polyphenols (chlorogenic acid and gallic acid) synergistic phosphorylation on proteinaceous gel properties. The results showed that the optimal conditions of myofibrillar protein phosphorylation were pH 7.52, protein concentration 15.36 mg/mL, NaCl concentration 0.75 mol/L, reaction time 2 h, and STP content 3.40%. Under this condition, the degree of phosphorylation was 99.001 mg/g. The degree of protein phosphorylation obtained by simulating the actual processing of meat products was close to the experimental results, which proved the feasibility of phosphorylation. After phosphorylation, the gelling elasticity, whiteness and water retention of myofibrillar protein were increased varying degrees, which explained that phosphorylation can improve the gel properties of proteins. In addition, compared to chlorogenic acid, gallic acid had more significant effects on various aspects of gel properties; as the concentration of polyphenols increased, the gel hardness first increased and then decreased; the gel elasticity didn't change significantly. The gel whiteness first decreased and then increased with the increasing of chlorogenic acid concentration, and decreased with the increasing of gallic acid concentration. The water retention of the gel gradually increased with the concentration of polyphenols increasing.
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