食品工业科技2025，Vol.46Issue(2)：1-8,8.DOI:10.13386/j.issn1002-0306.2024030285
超高压处理过程中卤鸭腿肌原纤维蛋白结构变化
Structural Changes of Myofibrillar Proteins in Marinated Duck Drumsticks during Ultra-high Pressure Processing Treatment
摘要
Abstract
To investigate the improvement mechanism of ultra-high pressure treatment on the tenderness of marinated duck drumsticks,this study analyzed the pattern of structural changes of myofibrillar proteins during ultra-high pressure processing(400 MPa,15 min)by determining the surface hydrophobicity,sulfhydryl content,chemical force,secondary structure and microstructure.The results showed that the hydrophobicity of myofibrillar proteins initially increased and then decreased,reaching a maximum of 51.03 after 12 min of treatment.The total thiol content decreased by 40.6％ after 15 min of treatment,while the free thiol content increased by 42.7％ ,and disulfide bonds significantly(P＜0.05)increased by 189.2％ .Tryptophan and tyrosine residues were exposed,indicating changes in protein tertiary structure.After 15 min of ultra-high pressure treatment,the α-helix content of myofibrillar protein decreased from 20.63％ to 13.45％ ,and the content of irregular coils increased from 23.93％ to 28.67％ ,suggesting rearrangement of the protein secondary structure.SDS-PAGE electrophoresis and scanning electron microscopy results demonstrated protein depolymerization of ultra-high pressure processing treatment,significant reduction in particle size,and more uniform distribution.In conclusion,during ultra-high pressure processing,significant changes occur in the tertiary structure,secondary structure,and microstructure of duck drumsticks myofibrillar proteins,contributing to the improvement of duck meat tenderness.This study would provide a theoretical basis for the application of ultra-high pressure technology in improving meat tenderness.关键词
超高压/肌原纤维蛋白/蛋白结构/卤鸭腿Key words
ultra-high pressure/myofibrillar protein/protein structure/marinated duck drumsticks分类
轻工纺织引用本文复制引用
李京九,宋明菲,牛越,朱玲娇,郭丹郡,胥伟,易阳,王宏勋..超高压处理过程中卤鸭腿肌原纤维蛋白结构变化[J].食品工业科技,2025,46(2):1-8,8.基金项目
湖北省教育厅科学技术研究计划指导性项目(B2021124) （B2021124）
湖北省重点研发计划项目(2023BBB143). （2023BBB143）
