添加山茶油对肌原纤维蛋白凝胶特性的影响

doi:10.3864/j.issn.0578-1752.2021.20.017

Abstract

Abstract:

【Objective】The effects of camellia oil addition on the properties and the relationship between the properties and structure of myofibrillar protein (MP) gel were studied. The purpose of the research was to provide a theoretical basis for the application of camellia oil in chicken products. 【Method】The MP was extracted from chicken breast at 4℃. The MP heat-induced gels in different camellia oil addition were prepared. The changes of hardness, water holding capacity (WHC), moisture distribution of MP gel and rheological properties of MP were measured. Furthermore, the effects of camellia oil on the microstructure, secondary structure were determined by scanning electron microscopy (SEM) and Raman spectroscopy, respectively. Surface hydrophobicity and total sulfhydryl content were used to study the tertiary structure of MP in gels. Meanwhile, the differential scanning calorimetry (DSC) was applied to characterize the thermal properties of MP. Finally, the correlation between camellia oil addition, gel properties and MP structures were analyzed. 【Result】After 4% camellia oil addition, the hardness, WHC and the area fraction of bound water (PT₂₁) of MP gel increased and reached to maximum values of 116.60 g, 95.77% and 80.05%, respectively. However, those values decreased as camellia oil addition increased to 5%. For camellia oil content of 4%, the storage modulus (G') and elasticity of MP were the highest, while the surface roughness was the lowest. Meanwhile, MP gels showed more uniform, and compact network structure compared with other groups. It was also found that secondary structure of MP was significantly affected by camellia oil addition (0-5%). The α-helix content decreased from 39.94% to 26.07%, and the β-sheet content increased from 22.04% to 27.40% with increased camellia oil addition (P<0.05). The content of β-turn and random coil showed increasing trends. The S₀-ANS of MP reached the highest value, and the total sulfhydryl content was the lowest after 4% camellia oil addition. The results showed that the addition of camellia oil promoted the exposure of hydrophobic amino acid residues in protein molecules and the formation of disulfide bond, and changed the tertiary structure of MP in gels. The enhanced aggregation and cross-linking between MP molecules were due to the higher β-sheet content and hydrophobic interaction. The correlation analysis indicated that camellia oil addition was significantly correlated with the changes in the gel properties and protein structure (P<0.05). The results of DSC showed that camellia oil could interact with MP and reduce the denaturation enthalpy of MP. 【Conclusion】The camellia oil addition had a significant effect on the gel properties and structures of MP. The addition of camellia oil changed the microenvironment of MP and interacted with MP, which made the degeneration of MP easier. The secondary structure of MP was unfolded and the tertiary structure was affected after camellia oil addition, which improved the properties of MP gel. When camellia oil concentration was 4%, the properties and three-dimensional network structure of MP composite gel were the best.

Key words: camellia oil, myofibrillar protein, gel properties, structure

HAN KeYing,FENG Xiao,YANG YuLing,LI ShanShan,WEI SuMeng,CHEN YuMin. Effects of Camellia Oil on the Properties of Myofibrillar Protein Gel[J].Scientia Agricultura Sinica, 2021, 54(20): 4446-4455.

Figures/Tables 6

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山茶油含量 Camellia oil content (%)	α-螺旋 α-helix (%)	β-折叠 β-sheet (%)	β-转角 β-turn (%)	无规则卷曲 Random coil (%)
0	39.94±0.91a	22.04±0.32d	19.77±0.40e	18.25±0.63b
1	36.52±1.19b	23.13±1.00c	20.41±0.42e	19.94±2.53ab
2	33.85±0.74c	24.55±0.34b	21.93±0.61d	19.67±0.45ab
3	30.49±0.92d	25.05±0.28b	23.06±0.52c	21.39±1.06a
4	28.35±0.46e	26.63±0.95a	23.96±0.35b	21.06±0.59a
5	26.07±0.76f	27.40±0.08a	25.22±0.40a	21.31±0.70a

	山茶油添加量 Camellia oil content	硬度 Hardness	保水性 WHC	PT₂₁ PT₂₁	储能模量(65℃) G'(65℃)	α-螺旋 α-helix	β-折叠 β-sheet	表面疏水性 S₀-ANS	总巯基 Total SH
山茶油添加量Camellia oil content	1
硬度 Hardness	0.889*	1
保水性 WHC	0.846*	0.919**	1
PT₂₁	0.437	0.711	0.833*	1
G' (65℃)	0.804	0.971**	0.939**	0.819*	1
α-螺旋α-helix	-0.997**	-0.896*	-0.865*	-0.482	-0.815*	1
β-折叠β-sheet	0.994**	0.886*	0.871*	0.463	0.810	-0.989**	1
表面疏水性 S₀-ANS	0.644	0.848*	0.933**	0.956**	0.935**	-0.675	0.664	1
总巯基 Total SH	-0.928**	-0.973**	-0.966**	-0.727	-0.960**	0.939**	-0.932**	-0.879*	1

山茶油含量 Camellia oil content (%)	T_d1			T_d2
山茶油含量 Camellia oil content (%)	T_Onset(℃)	T_End(℃)	△H (J∙g^-1)	T_Onset(℃)	T_End(℃)	△H (J∙g^-1)
0	55.14±0.54a	62.89±0.22a	0.183±0.007a	70.50±0.35b	71.89±1.05a	0.023±0.003a
1	54.73±0.43a	62.69±0.11ab	0.158±0.013b	70.97±0.06a	72.19±0.25a	0.024±0.004a
2	54.64±0.03a	62.31±0.12b	0.152±0.004b	70.97±0.06a	72.24±0.10a	0.022±0.003a
3	54.54±0.03a	62.34±0.42ab	0.155±0.017b	70.81±0.02ab	72.08±0.32a	0.021±0.001a
4	54.45±0.04a	62.30±0.42b	0.154±0.006b	70.77±0.21ab	71.90±0.27a	0.023±0.003a
5	54.39±0.10a	62.37±0.28ab	0.143±0.011b	68.41±0.12c	71.42±0.55a	0.023±0.001a

Effects of Camellia Oil on the Properties of Myofibrillar Protein Gel

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