[1]舒丽枝,时苗苗,张牧焓,等.卟啉类化合物和游离铁对鸡胸肉肌原纤维蛋白理化特性的影响[J].江苏农业学报,2024,(10):1952-1961.[doi:doi:10.3969/j.issn.1000-4440.2024.10.020]
　SHU Lizhi,SHI Miaomiao,ZHANG Muhan,et al.Effect of porphyrins and free iron on physicochemical properties of myofibrillar protein of chicken breast muscle[J].,2024,(10):1952-1961.[doi:doi:10.3969/j.issn.1000-4440.2024.10.020]
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卟啉类化合物和游离铁对鸡胸肉肌原纤维蛋白理化特性的影响()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2024年10期
页码:
1952-1961
栏目:
加工贮藏·质量安全
出版日期:
2024-10-30

文章信息/Info

Title:
Effect of porphyrins and free iron on physicochemical properties of myofibrillar protein of chicken breast muscle
作者:
舒丽枝1; 2; 时苗苗1; 2; 张牧焓1; 卞欢1; 徐为民1; 2; 王道营1; 2
(1.江苏省农业科学院农产品加工研究所,江苏南京210014；2.南京农业大学食品科技学院,江苏南京210095)
Author(s):
SHU Lizhi1; 2; SHI Miaomiao1; 2; ZHANG Muhan1; BIAN Huan1; XU Weimin1; 2; WANG Daoying1; 2
(1.Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)
关键词:
原卟啉; 卟啉铁; 游离铁; 嫩度; 肌原纤维蛋白
Keywords:
protoporphyrin IX; ferroporphyrin; free iron; tenderness; myofibrillar protein
分类号:
TS251.5
DOI:
doi:10.3969/j.issn.1000-4440.2024.10.020
文献标志码:
A
摘要:
为了解卟啉铁及其产生的原卟啉和游离铁对鸡胸肉肌原纤维蛋白(MP)和肉品品质的影响,本研究分别用原卟啉(PPIX)、卟啉铁(Hemin)和游离铁(FeCl3)结合加热处理鸡胸肉,并测定鸡胸肉肌原纤维蛋白的结构和理化性质的变化。结果表明,卟啉铁、游离铁和原卟啉会使MP的溶解度显著降低(P<0.05),浊度增加,平均粒径从空白加热组的531 nm分别增加到1 280 nm、955 nm和712 nm,说明鸡胸肉肌原纤维蛋白发生了交联聚集；卟啉铁和游离铁能促进蛋白质羰基的生成(P<0.05),而原卟啉处理对蛋白质羰基含量没有显著改变(P>0.05),但三者均可引起蛋白质疏水性提高；卟啉类化合物和游离铁处理能显著降低蛋白质分子间氢键和离子键含量,提高疏水相互作用力和二硫键含量,减弱肌动蛋白和肌球蛋白的相互作用,促使肌动蛋白-肌球蛋白发生解离；卟啉铁和游离铁对蛋白质理化特性的改变破坏了蛋白质凝胶结构,降低了蛋白质的黏度、弹性模量和黏度损耗模量。本研究为明确卟啉类化合物对肌原纤维蛋白特性和肉品品质的影响提供了参考,为调控鸡肉嫩度提供了理论依据。
Abstract:
To understand the effects of ferroporphyrins and protoporphyrin IX (PPIX) produced by ferroporphyrins and free iron on myofibrillar protein (MP) of chicken breast muscle and meat quality, chicken breast muscles were incubated with PPIX, hemin and free iron (FeCl3) combined with thermal treatment respectively, and the changes of the structure and physicochemical properties of MP from chicken breast muscle were determined. The results showed that ferroporphyrin, free iron, and protoporphyrin IX could significantly reduce the solubility of MP (P<0.05) and increase its turbidity. The average particle size increased from 531 nm in the blank heating group to 1 280 nm, 955 nm, and 712 nm, respectively, indicating that the cross-linking and aggregation happened in the MP of chicken breast muscle. Ferroporphyrin and free iron could promote the generation of protein carbonyl groups (P<0.05), while protoporphyrin IX treatment did not significantly change the content of protein carbonyl groups (P>0.05), but the three compounds could cause an increase in protein hydrophobicity. Porphyrin compounds and free iron treatments could significantly reduce contents of hydrogen bond and ionic bond between protein molecules, increase hydrophobic interactions and disulfide bond content, weaken the interaction between actin and myosin, and promote the dissociation of actin-myosin. The changes of physical and chemical properties of protein caused by Hemin and free iron destroyed the structure of protein gel, and reduced the viscosity, storage modulus and loss modulus of protein. This study lays the foundation for clarifying the effects of porphyrin compounds on myofibrillar protein properties and meat quality, and provides a theoretical basis for regulating chicken tenderness.

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备注/Memo

备注/Memo:
收稿日期：2024-01-16基金项目：国家自然科学基金项目(32372406)；江苏省科技计划项目(BK20231391)作者简介：舒丽枝(1999-),女,安徽安庆人,硕士研究生,研究方向为肉品加工与质量控制。(E-mail)18110676526@163.com通讯作者：张牧焓,(E-mail)zhangmh06@sina.com
更新日期/Last Update: 2024-11-21