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等离子体活化水处理对类PSE鸡肉分离蛋白氧化和消化特性的影响

崔冰冰 ,  周彦芳 ,  朱宸言 ,  李可 ,  陈博 ,  杜曼婷 ,  赵电波 ,  白艳红

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崔冰冰, 周彦芳, 朱宸言, 等. 等离子体活化水处理对类PSE鸡肉分离蛋白氧化和消化特性的影响[J]. 轻工学报, 2025, 40(6): 20-30. doi: 10.12187/2025.06.003
引用本文: 崔冰冰, 周彦芳, 朱宸言, 等. 等离子体活化水处理对类PSE鸡肉分离蛋白氧化和消化特性的影响[J]. 轻工学报, 2025, 40(6): 20-30. doi: 10.12187/2025.06.003
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CUI Bingbing, ZHOU Yanfang, ZHU Chenyan, et al. Effect of plasma-activated water treatment on the oxidation and digestion characteristics of PSE-like chicken protein isolate[J]. Journal of Light Industry, 2025, 40(6): 20-30. doi: 10.12187/2025.06.003
Citation: CUI Bingbing, ZHOU Yanfang, ZHU Chenyan, et al. Effect of plasma-activated water treatment on the oxidation and digestion characteristics of PSE-like chicken protein isolate[J]. Journal of Light Industry, 2025, 40(6): 20-30. doi: 10.12187/2025.06.003
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等离子体活化水处理对类PSE鸡肉分离蛋白氧化和消化特性的影响

  • 1. 郑州轻工业大学 食品与生物工程学院, 河南 郑州 450001;

  • 2. 冷链食品加工与安全控制教育部重点实验室, 河南 郑州 450001

    • 作者简介: 崔冰冰(2000—),女,河南省开封市人,郑州轻工业大学硕士研究生,主要研究方向为食品蛋白质加工与功能。E-mail:cuibingbing0302@163.com;
    通讯作者: 李可,xc_like@163.com

  • 基金项目: 国家自然科学基金面上项目(32372382)
    河南省高校科技创新人才支持计划项目(25HASTIT039)

  • 中图分类号: TS251.1

Effect of plasma-activated water treatment on the oxidation and digestion characteristics of PSE-like chicken protein isolate

  • 1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;

  • 2. Key Laboratory of Cold Chain Food Processing and Safety Control, Ministry of Education, Zhengzhou 450001, China

    • Corresponding author: LI Ke, xc_like@163.com
  • Received Date: 2025-04-03
    Accepted Date: 2025-06-23
    Available Online: 2025-12-15

    CLC number: TS251.1

  • 摘要: 【目的】 探究等离子体活化水(Plasma-activated Water,PAW)处理对类PSE鸡肉分离蛋白(Pale,Soft,Exudative-like Chicken Protein Isolate,PPI)氧化特性和体外消化行为的影响。【方法】 从类PSE鸡肉中提取PPI并用不同激活时间的PAW进行处理,研究PAW处理前后PPI的自由基信号强度、紫外吸收光谱、羰基等含量及体外消化产物的体外蛋白质消化率(IVPD)、肽含量等的变化。【结果】 随着激活时间的延长,PAW的pH值显著降低,氧化还原电位(ORP)、电导率及NO2-含量均显著增加(P<0.05);PAW处理能显著增强PPI的自由基信号强度和紫外吸收强度,显著增加羰基和二聚酪氨酸含量,显著降低游离氨基和游离巯基含量(P<0.05),其中PPI40的羰基含量是PPI0的3倍,游离巯基含量较PPI0降低了53.7%;显著增加PPI体外消化产物的IVPD、肽和人体必需氨基酸含量(P<0.05),其中PPI40的IVPD较PPI0提升了25.15%。【结论】 PAW处理可促进PPI氧化,改善PPI的消化特性。
    Abstract: 【Objective】 To investigate the effects of plasma-activated water (PAW) treatment on the oxidation characteristics and in vitro digestion behavior of pale, soft, exudative-like chicken protein isolate (PPI). 【Methods】 PPI was extracted from PSE-like chicken and treated with PAW for different activation times. A systematic analysis was performed to evaluate changes in free radical signal intensity, ultraviolet absorption spectrum, carbonyl content, di-tyrosine content, free amino groups, and free sulfhydryl groups of PPI before and after PAW treatment. In vitro protein digestibility (IVPD), peptide content, and essential amino acid content of digestion products were also quantified. 【Results】 As activation time increased, PAW exhibited a significant decrease in pH (P<0.05) and significant increases in oxidation-reduction potential (ORP), electrical conductivity, and NO- content (P<0.05). PAW treatment significantly increased free radical signal intensity and ultraviolet absorption intensity of PPI, specifically elevating carbonyl and di-tyrosine contents while reducing free amino and free sulfhydryl contents (P<0.05). Notably, PPI40 showed a 3-fold in carbonyl content and 53.7% reduction in free sulfhydryl content compared to PPI0. For digestion characteristics, PAW treatment significantly increased IVPD, peptide content, and essential amino acid content (P<0.05), with IVPD of PPI40 increasing by 25.15% compared to PPI0. 【Conclusion】 PAW treatment promotes PPI oxidation and enhances its digestive characteristics.
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      雷月馨 , 程张晨 , 陈瑾 , 贺禹丰 , 肖香 . 不同大麦多酚的抗氧化及降脂能力差异研究. 轻工学报, 2025, 40(4): 30-40. doi: 10.12187/2025.04.004

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  • 通讯作者:  李可, xc_like@163.com
  • 收稿日期:  2025-04-03
  • 修回日期:  2025-06-23
  • 刊出日期:  2025-12-15
通讯作者: 陈斌, bchen63@163.com
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崔冰冰, 周彦芳, 朱宸言, 等. 等离子体活化水处理对类PSE鸡肉分离蛋白氧化和消化特性的影响[J]. 轻工学报, 2025, 40(6): 20-30. doi: 10.12187/2025.06.003
引用本文: 崔冰冰, 周彦芳, 朱宸言, 等. 等离子体活化水处理对类PSE鸡肉分离蛋白氧化和消化特性的影响[J]. 轻工学报, 2025, 40(6): 20-30. doi: 10.12187/2025.06.003
shu
CUI Bingbing, ZHOU Yanfang, ZHU Chenyan, et al. Effect of plasma-activated water treatment on the oxidation and digestion characteristics of PSE-like chicken protein isolate[J]. Journal of Light Industry, 2025, 40(6): 20-30. doi: 10.12187/2025.06.003
Citation: CUI Bingbing, ZHOU Yanfang, ZHU Chenyan, et al. Effect of plasma-activated water treatment on the oxidation and digestion characteristics of PSE-like chicken protein isolate[J]. Journal of Light Industry, 2025, 40(6): 20-30. doi: 10.12187/2025.06.003
shu

等离子体活化水处理对类PSE鸡肉分离蛋白氧化和消化特性的影响

    作者简介:崔冰冰(2000—),女,河南省开封市人,郑州轻工业大学硕士研究生,主要研究方向为食品蛋白质加工与功能。E-mail:cuibingbing0302@163.com
    通讯作者: 李可, xc_like@163.com
  • 1. 郑州轻工业大学 食品与生物工程学院, 河南 郑州 450001;
  • 2. 冷链食品加工与安全控制教育部重点实验室, 河南 郑州 450001
  • 收稿日期: 2025-04-03
  • 录用日期: 2025-06-23
  • 网络出版日期: 2025-12-15
基金项目:  国家自然科学基金面上项目(32372382)河南省高校科技创新人才支持计划项目(25HASTIT039)

摘要: 【目的】 探究等离子体活化水(Plasma-activated Water,PAW)处理对类PSE鸡肉分离蛋白(Pale,Soft,Exudative-like Chicken Protein Isolate,PPI)氧化特性和体外消化行为的影响。【方法】 从类PSE鸡肉中提取PPI并用不同激活时间的PAW进行处理,研究PAW处理前后PPI的自由基信号强度、紫外吸收光谱、羰基等含量及体外消化产物的体外蛋白质消化率(IVPD)、肽含量等的变化。【结果】 随着激活时间的延长,PAW的pH值显著降低,氧化还原电位(ORP)、电导率及NO2-含量均显著增加(P<0.05);PAW处理能显著增强PPI的自由基信号强度和紫外吸收强度,显著增加羰基和二聚酪氨酸含量,显著降低游离氨基和游离巯基含量(P<0.05),其中PPI40的羰基含量是PPI0的3倍,游离巯基含量较PPI0降低了53.7%;显著增加PPI体外消化产物的IVPD、肽和人体必需氨基酸含量(P<0.05),其中PPI40的IVPD较PPI0提升了25.15%。【结论】 PAW处理可促进PPI氧化,改善PPI的消化特性。

English Abstract

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