食品科学2018，Vol.39Issue(3)：150-156,7.DOI:10.7506/spkx1002-6630-201803023
电子束剂量率对牛肉蛋白结构和理化性质的影响
Effect of Electron Beam Dose Rate on Myofibrillar Protein Structure and Physicochemical Characteristics of Chilled Beef
摘要
Abstract
This study was performed to determine the effect of electron beam dose rate on myofibrillar protein structure and physicochemical properties of chilled nitrogen-packaged beef.Longissimus dorsi muscles from Chinese yellow cattle were irradiated by a high-energy electron accelerator at 2.5 kGy at dose rates of 30, 150 and 300 kGy/min and then stored at 4 ℃for up to 25 days. Changes in the secondary structure and physicochemical properties of myofibrillar proteins and the thermal stability of muscles were examined at five-day intervals during storage. Compared with the control group, the sulfhydryl group content in the three irradiated groups declined significantly (P < 0.05) by 19.05%, 22.00% and 22.60% at day 0 of storage, respectively. The surface hydrophobicity and solubility of myofibrillar proteins decreased in irradiated samples. In addition, the contents of α-helix and β-sheet decreased along with a simultaneous increase in β-turn and random coil; the protein structure became more disordered. Myosin was oxidized and degraded after electron beam treatment, and the thermal stability declined. To conclude, the irradiation treatment could result in changes in the structure and consequently some physicochemical properties of myofibrillar proteins in beef muscles, thereby affecting beef quality. However, the structure of myofibrillar proteins and meat quality were comparatively less affected at a dose rate of 150 kGy/min.关键词
电子束剂量率/肌原纤维蛋白/二级结构/热稳定性/理化性质Key words
electron beam dose rate/myofibrillar protein/secondary structure/thermal stability/physicochemical characteristics分类
轻工纺织引用本文复制引用
程述震,王晓拓,张洁,解新方,王志东..电子束剂量率对牛肉蛋白结构和理化性质的影响[J].食品科学,2018,39(3):150-156,7.基金项目
"十二五"国家科技支撑计划项目(2014BAA03B05) （2014BAA03B05）
公益性行业(农业)科研专项(201103007) （农业）
