南京农业大学学报2013，Vol.36Issue(4)：121-126,6.DOI:10.7685/j.issn.1000-2030.2013.04.020
氧化对鸡胸肉肌原纤维蛋白热诱导凝胶保水性及水分子T2弛豫特性的影响
Effects of oxidation on water holding capacity and T2 relaxation of heat-induced gel of myofibrillar proteins isolated from chicken breast muscle
摘要
Abstract
The effects of oxidation on water holding capacity (WHC) and microstructural properties of heat-induced gel of myoflbrillar proteins(MPs) were investigated.MPs were isolated from chicken breast muscle,and treated with hydroxyl radical-generation systems (0,0.05,0.1,0.5,1 and 5 mmol· L-1 H2O2,10 μmol· L-1 FeCl3,0.1 mmol· L-1 ascorbic acid,incubation for 24 h).The water relaxation of the gel was characterized using low-field nuclear magnetic resonance (NMR) T2 relaxometry.Scanning electron microscopy and centrifugation showed that the gel had an orderly microstructure and WHC was improved when H2 O2 concentration increased from 0 to 0.5 mmol· L-1,but the network was broken with a decreased WHC profile when H2O2 concentration increased from 0.5 to 5 mmol·L-1.The NMR data was fitted to four components.T23 relaxation time decreased from 364.26 ms to 316.82 ms and its peak area fraction decreased from 84.79％ to 78.38％ as H2O2 concentrations increased.These results indicated that mild oxidation could enhance WHC of MPs gel,in terms of improved gel microstructure and the relaxation properties of water molecules.关键词
肌原纤维蛋白/氧化/凝胶/弛豫/保水性Key words
myofibrillar proteins / oxidation/ gel / relaxation/ water holding capacity (WHC)分类
轻工纺织引用本文复制引用
胡忠良,邹玉峰,林玉海,徐幸莲..氧化对鸡胸肉肌原纤维蛋白热诱导凝胶保水性及水分子T2弛豫特性的影响[J].南京农业大学学报,2013,36(4):121-126,6.基金项目
国家自然科学基金项目(31171707) （31171707）
国家肉鸡产业技术体系项目(nycytx-42-G5) （nycytx-42-G5）
