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  本文關(guān)鍵詞： 肌原纖維蛋白 羥自由基 凝膠 質(zhì)構(gòu) 氧化 清除　出處：《湖南農(nóng)業(yè)大學(xué)》2012年碩士論文　論文類型：學(xué)位論文

【摘要】：豬肉是世界上產(chǎn)量最大,消費(fèi)最普遍的肉類。豬肉中的肌原纖維蛋白在加熱條件下形成凝膠,是肉制品加工的重要功能特性。它對肉制品的凝膠特性、流變學(xué)特性等起著決定性的作用。最大限度地改善肉制品的凝膠品質(zhì),已成為肉類工業(yè)研究的重要課題。肉制品中的蛋白質(zhì)在自由基的作用下,氧化變質(zhì),嚴(yán)重影響肉制品的外觀及品質(zhì),使肉制品的貨賀期降低,不僅是對原料的浪費(fèi),不經(jīng)濟(jì),而且也不能滿足消費(fèi)者對肉制品外觀及安全的需要。肌肉蛋白凝膠質(zhì)構(gòu)可以從一定意義上反映肉制品的品質(zhì),因此研究豬肉中肌原纖維蛋白在自由基的氧化作用下,其質(zhì)構(gòu)的變化具有重要的現(xiàn)實意義。在前人研究的基礎(chǔ)上,本文旨在建立體外羥自由基產(chǎn)生體系、揭示肌原纖維蛋白凝膠的形成機(jī)理、肌原纖維蛋白的氧化、氧化前后肌原纖維蛋白凝膠質(zhì)構(gòu)的變化以及抗氧化劑對凝膠蛋白的保護(hù)作用,為肉及肉制品的貯藏及安全提供理論指導(dǎo)。 本文在單因素試驗的基礎(chǔ)上,采用響應(yīng)曲面法優(yōu)化了體外羥自由基產(chǎn)生體系。以豬里脊肉為原料,提取豬肉肌原纖維蛋白,制備不同pH值、溫度、鹽濃度影響下的豬肉肌原纖維蛋白凝膠,用質(zhì)構(gòu)儀中的TPA方法測定不同條件影響下蛋白凝膠的硬度、彈性、粘性,以及測定了凝膠保水性。在單因素試驗的基礎(chǔ)上,運(yùn)用響應(yīng)曲面法優(yōu)化影響蛋白凝膠質(zhì)構(gòu)的最佳工藝條件。在蛋白凝膠質(zhì)構(gòu)的最佳工藝條件下,用響應(yīng)曲面法優(yōu)化了體外羥自由基產(chǎn)生體系氧化肌原纖維蛋白形成的凝膠的質(zhì)構(gòu),比較了氧化前后肌原纖維蛋白凝膠的質(zhì)構(gòu)及保水性。最后研究了抗氧化劑對蛋白凝膠的保護(hù)作用。主要研究結(jié)果如下： 1、體外羥自由基產(chǎn)生體系的優(yōu)化。利用Asc(抗壞血酸)、H：O：(雙氧水)的Fenton反應(yīng)法產(chǎn)生的羥自由基,再用水楊酸-乙醇捕捉測定其吸光值。通過單因素試驗,運(yùn)用Minitab15中心復(fù)合試驗設(shè)計原理優(yōu)化出產(chǎn)生羥自由基最多的單因素工藝條件,經(jīng)修正后為：FeCl30.18mL,抗壞血酸0.12mL,雙氧水0.72mL。 2、研究了各單因素(pH、溫度、鹽濃度)對肌原纖維蛋白凝膠質(zhì)構(gòu)的影響。在單因素試驗的基礎(chǔ)上,運(yùn)用DPS數(shù)據(jù)處理系統(tǒng)的多重比較顯著性分析,得到各單因素對蛋白凝膠質(zhì)構(gòu)及保水性的影響不完全相同。不同單因素對蛋白凝膠硬度、粘性和保水性之間的影響差異顯著,而對蛋白凝膠彈性的影響差異不顯著。 3、運(yùn)用響應(yīng)曲面法優(yōu)化影響豬肉肌原纖維蛋白凝膠質(zhì)構(gòu)的條件。根據(jù)Minitab15中的Box-Behnken的中心組合試驗設(shè)計原理(CCD),綜合單因素實驗結(jié)果,建立數(shù)學(xué)模型,對豬肉肌原纖維蛋白凝膠硬度、粘度以及保水性值進(jìn)行優(yōu)化,將最佳工藝條件修正為：pH值7.2,溫度58℃,鹽濃度0.36mol/L。 4、研究了氧化前后豬肉肌原纖維蛋白凝膠質(zhì)構(gòu)及保水性的變化。氧化前,蛋白凝膠的硬度19.7g,粘性-36.79,保水性56.83%。氧化后,蛋白凝膠的硬度10.2g,粘性-50.27,保水性45.25%。試驗結(jié)果表明,氧化后與氧化前蛋白制成的凝膠相比,硬度和保水性降低,而粘性升高。 5、研究了經(jīng)典的羥自由基清除劑Vc、硫脲、甘露醇)對羥自由基的清除作用。采用在氧化前加添加抗氧化劑的方法,根據(jù)肌原纖維蛋白質(zhì)構(gòu)及保水性的值,比較了三種抗氧化劑清除羥自由基的能力。結(jié)果表明,對羥自由基的清除能力,Vc硫脲甘露醇。
[Abstract]:Pork is the world's largest output, the most widespread consumption of meat. Pork myofibrillar protein gel formation under the condition of heating, are important features of meat processing. Its meat gel properties, rheological properties and plays a decisive role. The quality of the gel to maximize the improvement of meat products, has been the meat industry has become an important topic of research. The oxidation effect in meat protein in free radicals, and seriously affect the appearance and quality of meat products, meat products, goods to reduce, not only for the waste of raw materials, not economic, but also can not meet consumer demand for meat products appearance and safety needs a gelatinous. Muscle protein structure can reflect the quality of meat products from a certain sense, so the study of oxidation in pork myofibrillar protein radical, has the important practical significance to change the texture. On the basis of previous studies, this paper aims at the establishment of hydroxyl radical system, reveal the formation mechanism of myofibrillar protein gel, myofibrillar protein oxidation, oxidation protection changes before and after the gel structure and antioxidant on myofibrillar protein gel protein were used, to provide theoretical guidance for the storage and safety of meat and meat products.
In this paper, on the basis of single factor test, the surface was optimized by in vitro hydroxyl radical system response. The pig tenderloin as raw material, extraction of pork myofibrillar protein, preparation of different pH value, temperature, concentration of salt pork myofibrillar protein gel under the influence of the hardness of protein gel structure TPA method used in the instrument qualitative determination of different conditions under the influence of elasticity, viscosity, gel and the determination of water retention. On the basis of single factor test, the response surface optimization method of optimum conditions of gel protein structure. The optimum conditions of gel protein structure by using response surface method to optimize the in vitro hydroxyl radical the oxidation system of myofibrillar protein gel texture, were compared before and after oxidation of myofibrillar protein gel texture and water retention. Finally, study the protective effects of antioxidants on protein gel. The main research results The fruit is as follows:
1 in vitro, hydroxyl radical system optimization. Using Asc (ascorbic acid), H:O: (hydrogen peroxide) of hydroxyl radical produced by Fenton reaction method, using salicylic acid - ethanol capture determination of the light absorption value. By means of single factor test, single factor test conditions using the composite design principle of Minitab15 center and the most out of hydroxyl radical the revised FeCl30.18mL 0.12mL 0.72mL., ascorbic acid, hydrogen peroxide
2, study the single factor (pH, temperature, salt concentration) effect on myofibrillar protein gel structure. On the basis of single factor experiment, using multiple DPS data processing system is significant analysis of influence of single factor on the gel protein structure and the water hardness is not exactly the same. Different single factor on protein gel, effect of viscosity and water retention between the significant difference, while no significant effect on the gel elasticity of differential proteins.
3, using the response surface method to optimize the effect of gel quality of pork myofibrillar protein structure. According to the central composite experimental design principle in Minitab15 Box-Behnken (CCD), the single factor experimental results, mathematical model of pork myofibrillar protein gel hardness, viscosity and water retention value were optimized, the optimum conditions for the correction of the: pH value 7.2, 58 degrees Celsius temperature, salt concentration of 0.36mol/L.
4, the quality of pork myofibrillar protein gel before and after oxidation and the change of water retention. Before oxidation, protein gel hardness 19.7g, viscosity -36.79, 56.83%. water after oxidation, protein gel hardness 10.2g, viscosity -50.27, 45.25%. water test results show that, compared with the pre oxidation oxidation protein made gel hardness and water holding capacity decreased, and the viscosity increased.
5, thiourea on the classical hydroxyl radical scavenger, Vc, mannitol) scavenging effect on hydroxyl radical. The method of adding antioxidants before oxidation, according to myofibrillar protein structure and water retention value, compared with three kinds of hydroxyl radical scavenging antioxidant ability. The results showed that the hydroxyl free radical scavenging ability, Vc thiourea mannitol.

【學(xué)位授予單位】：湖南農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2012
【分類號】：R151

【引證文獻(xiàn)】

相關(guān)碩士學(xué)位論文 前1條

1 和智坤;卵白蛋白的干燥加熱硒酸化及其性質(zhì)和結(jié)構(gòu)的研究[D];云南大學(xué);2013年

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本文編號：1554793