食品与发酵工业2024，Vol.50Issue(24)：221-228,8.DOI:10.13995/j.cnki.11-1802/ts.038074
离子强度和加热对藏羊肉肌原纤维蛋白特性及结合风味能力的研究
Effects of ionic strength and heating on the characteristics and flavor binding ability of Tibetan mutton myofibrillar protein
摘要
Abstract
In this paper,the myofibrillar proteins(MPs)of Tibetan mutton were used as the research object.MPs systems with dif-ferent ionic strengths were prepared by Na+,Mg2+,Ca2+,and K+,and heating and control treatment groups were set up to study the effects of different ionic strengths and heating on the solubility and structure of MPs and five characteristic flavor substances of Tibetan mutton were selected.Headspace gas chromatography-mass spectrometry(HS-GC-MS)was used to determine the ability of treated MPs to bind flavor substances.Results showed that different ionic strengths and heating treatments could aggravate the oxidation of MPs in Tibetan mutton,resulting in a decrease in total sulfhydryl content and an increase in total carbonyl content.The hydrogen bond interaction between protein molecules was induced,resulting in an increase in hydrogen bond content.The hydrophobic groups were exposed to the surface of the protein,the endogenous fluorescence intensity decreased,and the adsorption capacity of the flavor substances was enhanced.Among them,Ca2+treatment had the most significant effect on the structure and binding flavor ability of Tibetan mutton MPs.Therefore,it is speculated that the different ionic strengths and content in water will affect the structure and flavor substances of MPs in Tibetan mutton.关键词
藏羊肉/肌原纤维蛋白/离子强度/特征风味物质/顶空气相色谱-质谱联用技术Key words
Tibetan mutton/myofibrillar proteins/ionic strengths/characteristic flavour substances/headspace gas chromatography-mass spectrometry引用本文复制引用
方婕,罗毅皓,孙万成..离子强度和加热对藏羊肉肌原纤维蛋白特性及结合风味能力的研究[J].食品与发酵工业,2024,50(24):221-228,8.基金项目
青海藏羊产品加工关键技术及示范项目(ck21152001) （ck21152001）
