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橙皮苷对氧化胁迫下猪肉肌浆蛋白理化特性调控作用的研究

蔡治民 伍涵琳 徐曼敏 吴韬 邵文捷

西华大学学报(自然科学版)2025,Vol.44Issue(4):11-18,8.
西华大学学报(自然科学版)2025,Vol.44Issue(4):11-18,8.DOI:10.12198/j.issn.1673-159X.5720

橙皮苷对氧化胁迫下猪肉肌浆蛋白理化特性调控作用的研究

The Study on the Regulatory Effect of Hesperidin on the Physicochemical Properties of Pork Myofibrillar Proteins Under Oxidative Stress

蔡治民 1伍涵琳 1徐曼敏 1吴韬 1邵文捷1

作者信息

  • 1. 西华大学食品与生物工程学院,四川 成都 610039
  • 折叠

摘要

Abstract

The application of myofibrillar protein in food processing is limited due to its shortcomings,such as its proneness to oxidation and poor stability.Therefore,the rigorous storage conditions are always required.In the current study,a hydroxy radical oxidation system was constructed and the effects of differ-ent addition levels of citrus extract(hesperidin,0%,1.5%,3.0%,4.5%,and 6.0%)on pork myofibrillar pro-tein were analyzed in terms of protein color,particle size,zeta potential,dimer tyrosine content,surface hy-drophobicity,and other oxidative indices.These effects were studied from the perspectives of UV spectro-scopy and intrinsic fluorescence intensity to analyze how hesperidin addition levels influence the structure and functionality of pork myofibrillar protein.The results indicate the addition of hesperidin significantly improve the color stability of the pork myofibrillar protein under oxidative stress.The absolute value of its zeta potential reaches 7.75 mV(6.0%),and there is no significant difference from that of unoxidized pro-tein.The surface hydrophobicity index also increases from 2.1 to 6.6 μg,indicating an enhancement in the stability of the pork myofibrillar protein system.The particle size decreases from 846 nm to 583 nm,and the dimer tyrosine content reduces from 245 AU to 211 AU,indicating a slowing down of the protein sys-tem's oxidation rate.The addition of hesperidin reduce the degree of denaturation of the aromatic structure of amino acid residues in pork myofibrin under oxidative stress.This study can provide a theoretical found-ation for applying hesperidin in meat products.

关键词

橙皮苷/肌浆蛋白/氧化胁迫/理化特性

Key words

hesperidin/sarcoplasmic protein/oxidative stress/physical and chemical properties

分类

轻工业

引用本文复制引用

蔡治民,伍涵琳,徐曼敏,吴韬,邵文捷..橙皮苷对氧化胁迫下猪肉肌浆蛋白理化特性调控作用的研究[J].西华大学学报(自然科学版),2025,44(4):11-18,8.

基金项目

西华大学资助科研类/人才科研启动项目(RX2300000845). (RX2300000845)

西华大学学报(自然科学版)

1673-159X

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