| 多酚-肌原纤维蛋白互作对蛋白的影响 |
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| 引用本文： | 蔡爽,陈娇娇,李玲.多酚-肌原纤维蛋白互作对蛋白的影响[J].现代农业科技,2021,19(19). |
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| 作者姓名： | 蔡爽 陈娇娇 李玲 |
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| 作者单位： | 临沂大学生命科学学院,临沂大学生命科学学院,临沂大学生命科学学院 |
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| 基金项目： | 山东省自然科学(ZR2020MC208)；大学生创新项目(S202010452002) |
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| 摘 要： | 肌原纤维蛋白是组成肌肉纤维蛋白的其中一种,肌原纤维蛋白的空间结构,蛋白的氧化性、凝胶性、乳化性等功能特性对肉制品的品质有十分重要的影响。在日常生活中,蛋白质氧化是一种常见的现象,这一现象以前没有得到很好的认识,很大程度上被忽视但现在更好了,据了解,这是一个复杂的化学过程,比如我们经常在生活中发现肉储存久了,颜色会由鲜红色变成棕褐色,这就是蛋白质氧化的导致的。所以,在肉制品中加入合适的抗氧化剂来防止肉制品的氧化变质是非常重要的,也是现在科研正在积极探索的方向。据对食品蛋白质氧化的研究发现,茶多酚它具有极强的清除有害自由基的能力,可以有效的防止肉制品的颜色发生变化,延长了肉制品的保质期,故茶多酚是目前发现的一种可理想的运用在肉制品的天然抗氧化剂之一。这篇文章综述了近些年来国内外关于茶多酚与蛋白的相互作用方式,研究了茶多酚与肌原纤维蛋白相互作用的作用机理,及在肉制品中加入多酚后,多酚与肌原纤维蛋白形互作对蛋白质性能的影响。
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| 关 键 词： | 多酚 肌原纤维蛋白质 蛋白氧化 凝胶特性 相互作用 肉制品 |
| 收稿时间： | 2021/4/14 0:00:00 |
| 修稿时间： | 2021/4/14 0:00:00 |
Effect of polyphenol myofibrillar protein interaction on protein |
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| Authors: | Liling |
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| Abstract: | Myofibrillar protein is one of the components of muscle fibrin. The spatial structure of myofibrillar protein, protein oxidation, gelation, emulsification and other functional characteristics have a very important impact on the quality of meat products. In daily life, protein oxidation is a common phenomenon, which has not been well recognized before and has been largely ignored, but now it is better. It is understood that this is a complex chemical process. For example, we often find that the color of meat will change from bright red to brown after long storage, which is caused by protein oxidation. Therefore, it is very important to add appropriate antioxidants in meat products to prevent oxidative deterioration of meat products, which is also the direction of scientific research. According to the research of food protein oxidation, tea polyphenols have a strong ability of scavenging harmful free radicals, which can effectively prevent the color change of meat products and prolong the shelf life of meat products. Therefore, tea polyphenols is one of the ideal natural antioxidants that can be used in meat products. In this paper, the interaction between tea polyphenols and protein at home and abroad in recent years was reviewed, the interaction mechanism between tea polyphenols and myofibrillar protein was studied, and the effect of the interaction between tea polyphenols and myofibrillar protein on protein properties after adding polyphenols into meat products was studied. |
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| Keywords: | polyphenols myofibrillar protein protein oxidation gel properties interaction meat products |
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