香辛料提取物对酱卤鸡腿肌原纤维蛋白结构与功能的影响
PDF下载 (19)李明月,张 岑,卢文静,谌 迪,潘道东,钮忠华,夏 强,肖朝耿.香辛料提取物对酱卤鸡腿肌原纤维蛋白结构与功能的影响[J].宁波大学学报(理工版),2026,39(2):88-102.DOI:10.20098/j.cnki.1001-5132.2025.0902
LI Mingyue,ZHANG Cen,LU Wenjing,CHEN Di,PAN Daodong,NIU Zhonghua,Xia Qiang,XIAO Chaogeng.Effect of spice extract on the structure and function of myofibrillar protein in marinated chicken thighs[J].Journal of Ningbo University(Natural Science & Engineering Edition),2026,39(2):88-102.DOI:10.20098/j.cnki.1001-5132.2025.0902
| Title: | Effect of spice extract on the structure and function of myofibrillar protein in marinated chicken thighs |
| 作者: | 李明月, 张 岑, 卢文静, 谌 迪, 潘道东, 钮忠华, 夏 强, 肖朝耿 |
| Author(s): | LI Mingyue, ZHANG Cen, LU Wenjing, CHEN Di, PAN Daodong, NIU Zhonghua, Xia Qiang, XIAO Chaogeng |
| 关键词: | 香辛料提取物; 工艺优化; 肌原纤维蛋白; 功能结构 |
| Keywords: | spice extracts; process optimization; myofibrillar protein; functional structure |
| 分类号: | TS251.1 |
| DOI: | 10.20098/j.cnki.1001-5132.2025.0902 |
| 文献标识码: | A |
| 摘要: | 为提升酱卤鸡腿风味与功能特性，本研究以响应面法优化其工艺参数，探究不同香辛料提取物对肌原纤维蛋白结构与功能的影响机制。其最佳工艺参数为卤煮63min、温度91℃、物料比5%。7种香辛料提取物均对肌原纤维蛋白的结构与功能特性有显著影响，均降低其表面疏水性、显著提高乳化稳定性（P<0.05）。香豆素组Zeta电位最低（−6.87mV），中值粒径最大（1.75μm）。肉桂醛组羰基含量最高（0.43μmol/g），香草醛组游离巯基含量最高（231μmol/g）。甜菜碱组DPPH自由基清除率78.53%，苯乙酮组OH自由基清除率87.34%。此外，7种提取物均改变蛋白网状结构，使二级结构中α-螺旋比例增加。分子对接证实提取物与肌原纤维蛋白存在结合位点与结合能差异，其相互作用可调控蛋白结构与功能。 |
| Abstract: | To improve the flavor and functional properties of spice-braised chicken legs, this study optimized processing parameters via response surface methodology and explored the mechanism of 7 spice extracts on myofibrillar proteins (MPs) structure and function. The optimal parameters were obtained to be braising 63min, temperature 91℃, and material ratio 5%. All 7 extracts significantly affected MPs, including the reduced surface hydrophobicity and enhanced emulsifying stability (P<0.05). The coumarin group had the lowest Zeta potential (−6.87mV) and the largest median particle size (1.75μm). The cinnamaldehyde group had the highest carbonyl content (0.43μmol/g), and the vanillin group had the highest free sulfhydryl content (231μmol/g). The betaine group’s DPPH radical scavenging rate was 78.53%, and acetophenone group’s OH radical scavenging rate was 87.34%. Moreover, all extracts altered MPs’ network structure and increased α-helix ratio in the secondary structure. Molecular docking confirmed differences in binding sites and energies between extracts and MPs, whose interaction regulated MPs’ structure and function. |
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| 备注/Memo: | 收稿日期：2025-09-04 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ 基金项目：浙江省“三农九方”科技协作计划项目（2024SNJF048） 第一作者：李明月，硕士研究生，主要研究方向为畜产品加工。E-mail: 1911885745@qq.com *通信作者：肖朝耿，研究员，主要研究方向为功能性食品配料开发与应用。E-mail: xiaochaogeng@163.com 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
