食品科学2024，Vol.45Issue(8)：63-71,9.DOI:10.7506/spkx1002-6630-20230709-083
氧化条件下姜黄素对猪肉肌原纤维蛋白理化和凝胶特性的影响
Effect of Curcumin on Physicochemical and Gel Properties of Pork Myofibrillar Proteins under Oxidative Condition
摘要
Abstract
To explore the effects of different curcumin concentrations on the gel properties of pork myofibrillar proteins(MPs),changes in gel whiteness,cooking loss,water retention capacity,texture,dynamic rheology,intermolecular forces,microstructure,and protein electropherograms were evaluated after being treated with different concentrations of curcumin(0,5,10,15 and 20 μmol/L)in a simulated oxidative system with 5 mmol/L H2O2.The results indicated that the addition of curcumin benefited the formation of a more stable and compact protein gel network structure and alleviated gel softening,structure loosening,decreased water-holding capacity,increased cooking loss and other problems caused by oxidation.Additionally,the rheological characterization revealed that the addition of curcumin enhanced both storage modulus(G')and loss modulus(G")of MP gels under oxidative conditions,thereby promoting the formation of elastic gels with stable three-dimensional network structures and improving the gel characteristics of MPs.Moreover,higher curcumin concentration within a certain range was more beneficial for gel formation.关键词
姜黄素/肌原纤维蛋白/氧化/凝胶性能Key words
curcumin/myofibrillar proteins/oxidation/gel properties分类
轻工业引用本文复制引用
常海军,石源伟,伯朝英,周文斌,胡渝..氧化条件下姜黄素对猪肉肌原纤维蛋白理化和凝胶特性的影响[J].食品科学,2024,45(8):63-71,9.基金项目
重庆市教委科学技术研究计划项目(KJQN202000817 （）
KJZD-K202200806) （）
重庆市自然科学基金面上项目(cstc2019jcyj-msxmX0472) （cstc2019jcyj-msxmX0472）
重庆市研究生科研创新项目(CYS23553) （CYS23553）
