食品科学2025，Vol.46Issue(24)：237-245,9.DOI:10.7506/spkx1002-6630-20250630-221
磁场辅助冻结对调理鸡胸肉肌原纤维蛋白理化特性和结构的影响
Effect of Magnetic Field-Assisted Freezing on Physicochemical Properties and Structure of Myofibrillar Proteins from Prepared Chicken Breast
摘要
Abstract
The effects of magnetic field(MF)-assisted freezing at different intensities(0,1,2,3,4,and 5 mT)on the physicochemical properties and structure of myofibrillar protein(MP)from prepared chicken breast were investigated in terms of secondary structure,surface hydrophobicity,solubility,and degree of oxidation.The results showed that compared with the control group,the solubility of MP in all MF treatments significantly increased,while the turbidity,surface hydrophobicity,and average particle size significantly decreased(P<0.05).Additionally,all MF treatments significantly increased the absolute value of the zeta potential of MP relative to the control group,enhanced the surface charge density,and consequently inhibited the growth of heterogeneous aggregates in MP solutions.The results of circular dichroism(CD)spectroscopy revealed that MF treatments increased the content of α-helix,inhibited the unfolding of protein structure,and reduced the exposure of internal groups.Concurrently,MF treatment at 3 mT significantly reduced the generation of carbonyl compounds(P<0.05),reflecting the inhibition of oxidative modification and abnormal cross-linking of MP.Overall,3 mT MF-assisted freezing had a significantly positive effect on preserving the structure and physicochemical properties of MP from prepared chicken breasts and further improved its processing quality.关键词
调理鸡胸肉/磁场辅助冻结/肌原纤维蛋白/蛋白质结构/理化特性Key words
prepared chicken breast/magnetic field-assisted freezing/myofibrillar protein/protein structure/physicochemical properties分类
轻工纺织引用本文复制引用
杜曼婷,赵子沁,单帅琦,栗俊广,李可,马相杰,孟少华,赵建生,白艳红..磁场辅助冻结对调理鸡胸肉肌原纤维蛋白理化特性和结构的影响[J].食品科学,2025,46(24):237-245,9.基金项目
"十四五"国家重点研发计划重点专项(2024YFD2101005) （2024YFD2101005）
河南省科技创新领军人才项目(244200510011) （244200510011）
河南省高等学校重点科研项目(25CY040) （25CY040）
