表没食子儿茶素没食子酸酯-牛骨蛋白(EGCG-BBP)偶联物对乳化肉丸蛋白结构及氧化稳定性的影响OA北大核心CSTPCD

To investigate the effects of epigallocatechin-3-gallate-bovine bone protein(EGCG-BBP)on the protein structure and storage oxidative stability of emulsified meat products,the effects of adding different concentrations of EGCG-BBP on the physicochemical and structural properties of myofibrillar protein(MP)in raw meat,and on the oxidative stability of meatballs were investigated.The results showed that the addition of 0.8％EGCG-BBP resulted in the highest content of sulfhydryl group of MP(4.06 nmol/mg protein)in the minced meat,while the carbonyl group and surface hydrophobicity values were lowest,effectively improving the antioxidant capacity of the emulsified meat products.Fourier-transform infrared spectroscopy analysis showed that the wave number corresponding to the peak of the amide A band of MP was significantly increased in the minced meat supplemented with EGCG-BBP compared with the control group,indicating corresponding changes in the secondary structure of MP.The fluorescence spectra showed that there was a significant red shift in the strongest MP wavelength in the control group with a prolongation of the storage time.However,this shift was significantly reduced as the concentration of EGCC-BBP increased.This suggested that the addition of EGCG-BBP changed the tertiary structure of MP.Furthermore,analysis of oxidation indices during storage of the emulsified meatballs showed that the addition of 0.8％EGCG-BBP significantly reduced the values of both PV values and TBARS in the meatballs,thereby improving their oxidative stability.In summary,EGCG-BBP can significantly alter both the secondary and tertiary structures of MP and has good oxidation resistance.This indicates its potential to enhance the quality of emulsified meat products and provides a new choice for the application of antioxidant emulsifiers in meat products.