JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

超声波辅助碱提类PSE鸡肉分离蛋白-EGCG复合体系的理化特性

李可 ,  王琳梦 ,  高慧健 ,  梁滢钰 ,  杜曼婷 ,  吴楠 ,  王昱 ,  白艳红

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李可, 王琳梦, 高慧健, 等. 超声波辅助碱提类PSE鸡肉分离蛋白-EGCG复合体系的理化特性[J]. 轻工学报, 2023, 38(2): 14-23,62. doi: 10.12187/2023.02.002
引用本文: 李可, 王琳梦, 高慧健, 等. 超声波辅助碱提类PSE鸡肉分离蛋白-EGCG复合体系的理化特性[J]. 轻工学报, 2023, 38(2): 14-23,62. doi: 10.12187/2023.02.002
shu
LI Ke, WANG Linmeng, GAO Huijian, et al. Physicochemical properties of ultrasound-assisted alkali extraction treated PSE-like chicken protein isolate-EGCG composite system[J]. Journal of Light Industry, 2023, 38(2): 14-23,62. doi: 10.12187/2023.02.002
Citation: LI Ke, WANG Linmeng, GAO Huijian, et al. Physicochemical properties of ultrasound-assisted alkali extraction treated PSE-like chicken protein isolate-EGCG composite system[J]. Journal of Light Industry, 2023, 38(2): 14-23,62. doi: 10.12187/2023.02.002
shu

超声波辅助碱提类PSE鸡肉分离蛋白-EGCG复合体系的理化特性

  • 郑州轻工业大学 食品与生物工程学院/河南省冷链食品质量安全控制重点实验室/中原食品实验室/食品生产与安全河南省协同创新中心, 河南 郑州 450001

    • 作者简介: 李可(1986-),男,山东省济南市人,郑州轻工业大学副教授,博士,主要研究方向为肉制品加工与质量控制。E-mail:like@zzuli.edu.cn;

  • 基金项目: 国家自然科学基金面上项目(32072243)；河南省优秀青年科学基金项目(222300420092)；河南省大学生创新创业训练计划项目(202210462071)；郑州轻工业大学大学生科技活动项目(202101)

  • 中图分类号: TS251.1

Physicochemical properties of ultrasound-assisted alkali extraction treated PSE-like chicken protein isolate-EGCG composite system

  • College of Food and Bioengineering/Henan Key Laboratory of Cold Chain Food Quality and Safety Control/Food Laboratory of Zhongyuan/Collaborative Innovation Center of Food Production and Safety of Henan Province, Zhengzhou University of Light Industry, Zhengzhou 450001, China

  • Received Date: 2022-10-09

    CLC number: TS251.1

  • 摘要: 为了提高类PSE(Pale,Soft and Exudative)鸡肉分离蛋白的加工利用,防止表没食子儿茶素没食子酸酯(EGCG)的氧化降解,分析了碱溶酸沉法和超声波(20 kHz,450 W,10 min)辅助碱提法(UAE)对类PSE鸡肉分离蛋白结构的影响及其对EGCG的保护作用。结果表明:与碱溶酸沉处理相比,经UAE提取的类PSE鸡肉分离蛋白的平均粒径和浊度减小、Zeta电位绝对值增加,添加EGCG后,复合体系的平均粒径明显减小(P＜0.05);经UAE提取的类PSE鸡肉分离蛋白的α-螺旋与β-折叠相对含量分别下降至12.84%和11.96%,β-转角相对含量上升至63.17%(P＜0.05),添加EGCG后α-螺旋相对含量下降至9.07%,β-折叠相对含量上升至19.08%(P＜0.05);经UAE提取的类PSE鸡肉分离蛋白与EGCG之间具有更强的结合能力,结合位点较大(1.265),对EGCG的保护效果更好。UAE改变了类PSE鸡肉分离蛋白的结构,增强了类PSE鸡肉分离蛋白与EGCG的相互作用,减缓了EGCG被氧化降解。
    Abstract: In order to improve the utilization of PSE (Pale, Soft and Exudative)-like chicken protein isolate and to prevent the oxidative degradation of epigallocatechin-3-gallate (EGCG), the effects of alkali solubilization andextraction followed by acid depositionprecipitation method and ultrasound (20 kHz, 450 W, 10 min) assisted alkali methodextraction (UAE) on the structure of PSE-like chicken protein isolate and their protection on EGCG were analyzed. The results showed that the average particle size and turbidity of PSE-like chicken protein isolate obtained by UAE decreased and the absolute value of the potential increased compared to the alkali extraction followed by acid precipitation treatment, the average particle size of the composite system was significantly decreased after the addition of EGCG (Pα-helix and β-sheet of PSE-like chicken protein isolate by UAE-treated were decreased to 12.84% and 11.96%, respectively, while the relative content of β-turn was increased to 63.17% (Pα-helix decreased significantly to 9.07% and the relative content of β-sheet increased significantly to 19.08% after the addition of EGCG (P<0.05). The PSE-like chicken protein isolate obtained by UAE had the stronger binding ability to EGCG, with a larger binding site (1.265), and better protective effect on EGCG. UAE altered the structure of PSE-like chicken protein isolate, enhanced the interaction of PSE chicken protein isolate with EGCG, and slowed down the oxidative degradation of EGCG.
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李可, 王琳梦, 高慧健, 等. 超声波辅助碱提类PSE鸡肉分离蛋白-EGCG复合体系的理化特性[J]. 轻工学报, 2023, 38(2): 14-23,62. doi: 10.12187/2023.02.002
引用本文: 李可, 王琳梦, 高慧健, 等. 超声波辅助碱提类PSE鸡肉分离蛋白-EGCG复合体系的理化特性[J]. 轻工学报, 2023, 38(2): 14-23,62. doi: 10.12187/2023.02.002
shu
LI Ke, WANG Linmeng, GAO Huijian, et al. Physicochemical properties of ultrasound-assisted alkali extraction treated PSE-like chicken protein isolate-EGCG composite system[J]. Journal of Light Industry, 2023, 38(2): 14-23,62. doi: 10.12187/2023.02.002
Citation: LI Ke, WANG Linmeng, GAO Huijian, et al. Physicochemical properties of ultrasound-assisted alkali extraction treated PSE-like chicken protein isolate-EGCG composite system[J]. Journal of Light Industry, 2023, 38(2): 14-23,62. doi: 10.12187/2023.02.002
shu

超声波辅助碱提类PSE鸡肉分离蛋白-EGCG复合体系的理化特性

    作者简介:李可(1986-),男,山东省济南市人,郑州轻工业大学副教授,博士,主要研究方向为肉制品加工与质量控制。E-mail:like@zzuli.edu.cn
  • 郑州轻工业大学 食品与生物工程学院/河南省冷链食品质量安全控制重点实验室/中原食品实验室/食品生产与安全河南省协同创新中心, 河南 郑州 450001
  • 收稿日期: 2022-10-09
基金项目:  国家自然科学基金面上项目(32072243)；河南省优秀青年科学基金项目(222300420092)；河南省大学生创新创业训练计划项目(202210462071)；郑州轻工业大学大学生科技活动项目(202101)

摘要: 为了提高类PSE(Pale,Soft and Exudative)鸡肉分离蛋白的加工利用,防止表没食子儿茶素没食子酸酯(EGCG)的氧化降解,分析了碱溶酸沉法和超声波(20 kHz,450 W,10 min)辅助碱提法(UAE)对类PSE鸡肉分离蛋白结构的影响及其对EGCG的保护作用。结果表明:与碱溶酸沉处理相比,经UAE提取的类PSE鸡肉分离蛋白的平均粒径和浊度减小、Zeta电位绝对值增加,添加EGCG后,复合体系的平均粒径明显减小(P＜0.05);经UAE提取的类PSE鸡肉分离蛋白的α-螺旋与β-折叠相对含量分别下降至12.84%和11.96%,β-转角相对含量上升至63.17%(P＜0.05),添加EGCG后α-螺旋相对含量下降至9.07%,β-折叠相对含量上升至19.08%(P＜0.05);经UAE提取的类PSE鸡肉分离蛋白与EGCG之间具有更强的结合能力,结合位点较大(1.265),对EGCG的保护效果更好。UAE改变了类PSE鸡肉分离蛋白的结构,增强了类PSE鸡肉分离蛋白与EGCG的相互作用,减缓了EGCG被氧化降解。

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