猪肉肌原纤维蛋白氧化及其凝胶特性的变化研究

发布时间：2018-03-02 03:18

本文关键词： 肌原纤维蛋白羟自由基凝胶质构氧化清除　出处：《湖南农业大学》2012年硕士论文　论文类型：学位论文

【摘要】：猪肉是世界上产量最大,消费最普遍的肉类。猪肉中的肌原纤维蛋白在加热条件下形成凝胶,是肉制品加工的重要功能特性。它对肉制品的凝胶特性、流变学特性等起着决定性的作用。最大限度地改善肉制品的凝胶品质,已成为肉类工业研究的重要课题。肉制品中的蛋白质在自由基的作用下,氧化变质,严重影响肉制品的外观及品质,使肉制品的货贺期降低,不仅是对原料的浪费,不经济,而且也不能满足消费者对肉制品外观及安全的需要。肌肉蛋白凝胶质构可以从一定意义上反映肉制品的品质,因此研究猪肉中肌原纤维蛋白在自由基的氧化作用下,其质构的变化具有重要的现实意义。在前人研究的基础上,本文旨在建立体外羟自由基产生体系、揭示肌原纤维蛋白凝胶的形成机理、肌原纤维蛋白的氧化、氧化前后肌原纤维蛋白凝胶质构的变化以及抗氧化剂对凝胶蛋白的保护作用,为肉及肉制品的贮藏及安全提供理论指导。本文在单因素试验的基础上,采用响应曲面法优化了体外羟自由基产生体系。以猪里脊肉为原料,提取猪肉肌原纤维蛋白,制备不同pH值、温度、盐浓度影响下的猪肉肌原纤维蛋白凝胶,用质构仪中的TPA方法测定不同条件影响下蛋白凝胶的硬度、弹性、粘性,以及测定了凝胶保水性。在单因素试验的基础上,运用响应曲面法优化影响蛋白凝胶质构的最佳工艺条件。在蛋白凝胶质构的最佳工艺条件下,用响应曲面法优化了体外羟自由基产生体系氧化肌原纤维蛋白形成的凝胶的质构,比较了氧化前后肌原纤维蛋白凝胶的质构及保水性。最后研究了抗氧化剂对蛋白凝胶的保护作用。主要研究结果如下： 1、体外羟自由基产生体系的优化。利用Asc(抗坏血酸)、H：O：(双氧水)的Fenton反应法产生的羟自由基,再用水杨酸-乙醇捕捉测定其吸光值。通过单因素试验,运用Minitab15中心复合试验设计原理优化出产生羟自由基最多的单因素工艺条件,经修正后为：FeCl30.18mL,抗坏血酸0.12mL,双氧水0.72mL。 2、研究了各单因素(pH、温度、盐浓度)对肌原纤维蛋白凝胶质构的影响。在单因素试验的基础上,运用DPS数据处理系统的多重比较显著性分析,得到各单因素对蛋白凝胶质构及保水性的影响不完全相同。不同单因素对蛋白凝胶硬度、粘性和保水性之间的影响差异显著,而对蛋白凝胶弹性的影响差异不显著。 3、运用响应曲面法优化影响猪肉肌原纤维蛋白凝胶质构的条件。根据Minitab15中的Box-Behnken的中心组合试验设计原理(CCD),综合单因素实验结果,建立数学模型,对猪肉肌原纤维蛋白凝胶硬度、粘度以及保水性值进行优化,将最佳工艺条件修正为：pH值7.2,温度58℃,盐浓度0.36mol/L。 4、研究了氧化前后猪肉肌原纤维蛋白凝胶质构及保水性的变化。氧化前,蛋白凝胶的硬度19.7g,粘性-36.79,保水性56.83%。氧化后,蛋白凝胶的硬度10.2g,粘性-50.27,保水性45.25%。试验结果表明,氧化后与氧化前蛋白制成的凝胶相比,硬度和保水性降低,而粘性升高。 5、研究了经典的羟自由基清除剂Vc、硫脲、甘露醇)对羟自由基的清除作用。采用在氧化前加添加抗氧化剂的方法,根据肌原纤维蛋白质构及保水性的值,比较了三种抗氧化剂清除羟自由基的能力。结果表明,对羟自由基的清除能力,Vc硫脲甘露醇。
[Abstract]:Pork is the world's largest output, the most widespread consumption of meat. Pork myofibrillar protein gel formation under the condition of heating, are important features of meat processing. Its meat gel properties, rheological properties and plays a decisive role. The quality of the gel to maximize the improvement of meat products, has been the meat industry has become an important topic of research. The oxidation effect in meat protein in free radicals, and seriously affect the appearance and quality of meat products, meat products, goods to reduce, not only for the waste of raw materials, not economic, but also can not meet consumer demand for meat products appearance and safety needs a gelatinous. Muscle protein structure can reflect the quality of meat products from a certain sense, so the study of oxidation in pork myofibrillar protein radical, has the important practical significance to change the texture. On the basis of previous studies, this paper aims at the establishment of hydroxyl radical system, reveal the formation mechanism of myofibrillar protein gel, myofibrillar protein oxidation, oxidation protection changes before and after the gel structure and antioxidant on myofibrillar protein gel protein were used, to provide theoretical guidance for the storage and safety of meat and meat products.
In this paper, on the basis of single factor test, the surface was optimized by in vitro hydroxyl radical system response. The pig tenderloin as raw material, extraction of pork myofibrillar protein, preparation of different pH value, temperature, concentration of salt pork myofibrillar protein gel under the influence of the hardness of protein gel structure TPA method used in the instrument qualitative determination of different conditions under the influence of elasticity, viscosity, gel and the determination of water retention. On the basis of single factor test, the response surface optimization method of optimum conditions of gel protein structure. The optimum conditions of gel protein structure by using response surface method to optimize the in vitro hydroxyl radical the oxidation system of myofibrillar protein gel texture, were compared before and after oxidation of myofibrillar protein gel texture and water retention. Finally, study the protective effects of antioxidants on protein gel. The main research results The fruit is as follows:
1 in vitro, hydroxyl radical system optimization. Using Asc (ascorbic acid), H:O: (hydrogen peroxide) of hydroxyl radical produced by Fenton reaction method, using salicylic acid - ethanol capture determination of the light absorption value. By means of single factor test, single factor test conditions using the composite design principle of Minitab15 center and the most out of hydroxyl radical the revised FeCl30.18mL 0.12mL 0.72mL., ascorbic acid, hydrogen peroxide
2, study the single factor (pH, temperature, salt concentration) effect on myofibrillar protein gel structure. On the basis of single factor experiment, using multiple DPS data processing system is significant analysis of influence of single factor on the gel protein structure and the water hardness is not exactly the same. Different single factor on protein gel, effect of viscosity and water retention between the significant difference, while no significant effect on the gel elasticity of differential proteins.
3, using the response surface method to optimize the effect of gel quality of pork myofibrillar protein structure. According to the central composite experimental design principle in Minitab15 Box-Behnken (CCD), the single factor experimental results, mathematical model of pork myofibrillar protein gel hardness, viscosity and water retention value were optimized, the optimum conditions for the correction of the: pH value 7.2, 58 degrees Celsius temperature, salt concentration of 0.36mol/L.
4, the quality of pork myofibrillar protein gel before and after oxidation and the change of water retention. Before oxidation, protein gel hardness 19.7g, viscosity -36.79, 56.83%. water after oxidation, protein gel hardness 10.2g, viscosity -50.27, 45.25%. water test results show that, compared with the pre oxidation oxidation protein made gel hardness and water holding capacity decreased, and the viscosity increased.
5, thiourea on the classical hydroxyl radical scavenger, Vc, mannitol) scavenging effect on hydroxyl radical. The method of adding antioxidants before oxidation, according to myofibrillar protein structure and water retention value, compared with three kinds of hydroxyl radical scavenging antioxidant ability. The results showed that the hydroxyl free radical scavenging ability, Vc thiourea mannitol.

【学位授予单位】：湖南农业大学
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：R151

【引证文献】