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中國精品科技期刊2020

草菇提取液對牛肉肌原纖維蛋白在風味吸附過程中分子間作用力的影響規律

青正龍 劉學銘 唐道邦 林耀盛 王旭蘋 楊懷谷 鄒金浩 程鏡蓉

青正龍,劉學銘,唐道邦,等. 草菇提取液對牛肉肌原纖維蛋白在風味吸附過程中分子間作用力的影響規律[J]. 食品工業科技,2022,43(16):26?31. doi:  10.13386/j.issn1002-0306.2021080027
引用本文: 青正龍,劉學銘,唐道邦,等. 草菇提取液對牛肉肌原纖維蛋白在風味吸附過程中分子間作用力的影響規律[J]. 食品工業科技,2022,43(16):26?31. doi:  10.13386/j.issn1002-0306.2021080027
QING Zhenglong, LIU Xueming, TANG Daobang, et al. Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption[J]. Science and Technology of Food Industry, 2022, 43(16): 26?31. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021080027
Citation: QING Zhenglong, LIU Xueming, TANG Daobang, et al. Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption[J]. Science and Technology of Food Industry, 2022, 43(16): 26?31. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021080027

草菇提取液對牛肉肌原纖維蛋白在風味吸附過程中分子間作用力的影響規律

doi: 10.13386/j.issn1002-0306.2021080027
基金項目: 廣東省自然科學基金項目(2018A030313202);廣東省農業科研項目和農業技術推廣項目(2021KJ103);廣東省農業科研項目和農業技術推廣項目(2021KJ103);廣東省現代農業產業共性關鍵技術研發創新團隊建設項目(2021KJ117);廣東省農業科學院食品營養與健康研究中心建設運行項目(XTXM 202205)。
詳細信息
    作者簡介:

    青正龍(1993?),男,碩士研究生,研究方向:農產品加工,E-mail:qingzhenglong@qq.com

    通訊作者:

    程鏡蓉(1988?),女,博士,助理研究員,研究方向:農產品加工, E-mail:chengjingrong@gdaas.cn

  • 中圖分類號: TS251;

Effect of Volvariella volvacea Extract on the Intermolecular Force of Beef Myofibrillar Protein during Flavor Adsorption

  • 摘要: 為了探究食用菌對肉制品蛋白質風味吸附能力的影響,本文利用草菇提取液(Volvariella volvacea extract,VV)對牛肉肌原纖維蛋白(Myofibrillar protein,MP)進行預處理,分析草菇提取液處理后MP蛋白間作用力及其風味吸附能力的影響。結果表明,草菇提取液不同程度地提高了MP對苯乙醛、1-辛烯-3-醇、2-庚酮、苯甲醛和D-檸檬烯等風味物質的吸附能力;草菇提取液處理后,MP-提取液體系中上述風味物質的占比較未經處理組分別下降了2.09%、6.1%、6.41%、9.85%和11.66%。使用尿素、鹽酸胍、丙二醇和β-巰基乙醇對蛋白間作用力進行破壞,推測在風味吸附過程中蛋白間疏水作用力起主導作用,其次為氫鍵、共價結合和離子鍵。草菇提取液可能通過增強MP分子間的非共價鍵來強化MP對2-庚酮、1-辛烯-3-醇和D-檸檬烯的吸附能力,通過增強MP間的共價相互作用來增強對苯甲醛的吸附。
  • 圖  1  尿素處理下草菇提取液對MP風味吸附能力的影響

    Figure  1.  Effects of VV on MP flavor adsorption capacity under urea

    注:不同字母表示具有顯著性差異(P<0.05);圖2~圖4同。

    圖  2  鹽酸胍處理下草菇提取液對MP風味吸附能力的影響

    Figure  2.  Effects of VV on MP flavor adsorption capacity under guanidine hydrochloride

    圖  3  丙二醇處理下草菇提取液對MP風味吸附能力的影響

    Figure  3.  Effects of VV on MP flavor adsorption capacity under propylene glycol

    圖  4  β-巰基乙醇處理下草菇提取液對MP風味吸附能力的影響

    Figure  4.  Effects of VV on MP flavor adsorption capacity under β-mercaptoethanol

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  • 收稿日期:  2021-08-04
  • 網絡出版日期:  2022-08-11
  • 刊出日期:  2022-08-11

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