姜黄素对羟自由基诱导的肌原纤维蛋白氧化及结构的影响
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(重庆工商大学环境与资源学院 重庆市特色农产品加工储运工程技术研究中心 重庆 400067)

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重庆市教委科学技术研究计划项目(KJQN 202000817, KJZD-K202200806);重庆市自然科学基金项目(cstc2019jcyj-msxmX0472);重庆市研究生科研创新项目(CYS23553)


Effects of Curcumin on Oxidation and Structure of Myofibrillar Protein Induced by Hydroxyl Radical
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(Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products,College of Environment and Resources, Chongqing Technology and Business University, Chongqing 400067)

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    摘要:

    以猪肉肌原纤维蛋白(MP)为主要研究材料,使用芬顿氧化体系来模拟肉制品的氧化环境,并在其中加入不同浓度(0,5,10,15,20 μmol/L)的姜黄素,通过分析蛋白质氨基酸侧链、二级结构、三级结构以及溶解度的变化,探究不同浓度姜黄素对猪肉肌原纤维蛋白氧化的抑制作用,以及对蛋白质结构的影响。研究结果表明,姜黄素在清除自由基方面表现出良好的效能,能抑制羟自由基引发的蛋白质氧化和结构的改变,并在特定的浓度区间(5~20 μmol/L)内,这种抑制作用与姜黄素的浓度成正比。与氧化组(ox组)相比,姜黄素处理组不仅可以显著抑制羰基的生成和表面疏水性的升高【20 μmol/L的姜黄素处理组对两者的抑制率分别为2.62%,51.78%(P<0.05)】,也可显著缓解巯基、自由氨基以及溶解度的下降【抑制率分别为80.02%,59.34%,70.84%(P<0.05)】;添加姜黄素可以促进MP三级结构的展开,对羟自由基引起的二级结构的变化也起到缓解作用。结论:姜黄素可与MP相互作用,从而缓解其氧化变质与结构的变化,对肉制品品质与保鲜有良好的作用。

    Abstract:

    Pork myofibrillar protein(MP) was selected as the main research material. The Fenton oxidation system was employed to replicate the oxidation conditions of meat items, and curcumin with different concentrations (0, 5, 10, 15, 20 μmol/L) was added to it. Changes in amino acid side chain, secondary structure, tertiary structure and solubility of protein were analyzed. To explore the inhibitory effect of curcumin on the oxidation of pork myofibrillar protein at different concentrations and its specific effect on protein structure. The results showed that curcumin had good free radical scavenging performance and could effectively slow the protein oxidation and structural changes caused by hydroxyl radicals, and this inhibition was proportional to the concentration of curcumin in a specific concentration range(5-20 μmol/L). Compared with the oxidation group, the curcumin treatment group significantly inhibited the formation of carbonyl groups and the increase of surface hydrophobicity, the curcumin treatment group of 20 μmol/L had the inhibition rates of 2.62% and 51.78%, respectively (P<0.05), can also significantly alleviate the decline of sulfhydryl, free amino and solubility(P<0.05), the inhibition rates were 80.02%, 59.34%, 70.84%, respectively, and the addition of curcumin can promote the MP tertiary structure unfolding , can also alleviate the secondary structure changes caused by hydroxyl radicals. Therefore, curcumin can interact with MP to alleviate its oxidative deterioration and structural changes, and has a good effect on the quality and preservation of meat products.

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常海军,伯朝英,石源伟,熊杰,胡渝.姜黄素对羟自由基诱导的肌原纤维蛋白氧化及结构的影响[J].中国食品学报,2023,23(11):74-83

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  • 收稿日期:2022-11-09
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  • 在线发布日期: 2023-12-14
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