多酚对鸡肉氧化脂肪诱导蛋白质变性的影响

摘要

To explore the inhibition effect of mangostana polyphenols on protein degradation induced by fat oxidation in fresh chicken,three yellow beard chickens were used.Simulation reaction system was prepared by oxidation fat made at different length of oxidation time and original muscle fiber protein extracted from cold fresh chicken.Mangostana polyphenols of 0.1％ was added into the system,and the indicators of muscle original fiber protein was determined during the storage condition (4 ℃),and inhibition effect of mangostana polyphenols on protein degeneration induced by fat oxidation was analyzed.The results showed that myofibrillar protein showed significant change in the simulation system of mangostana polyphenols.Surface hydrophobicity and carbonyl group content of myofibrillar protein oxidation between 0.1％ tea polyphenol and control system had big difference,and mercapto content was significantly reduced.These results showed that mangostana polyphenols had inhibition on protein oxidation degeneration induced by oxidized fat.%为了探索茶多酚对冷鲜鸡氧化脂肪诱导蛋白质发生变性的抑制作用,以三黄胡须鸡为原料,利用不同氧化时间下制备的氧化脂肪与提取的冷鲜鸡肌原纤维蛋白制备模拟反应体系.在该体系中加入0.1％茶多酚,测定4℃条件下模拟体系中肌原纤维蛋白变性指标,分析茶多酚对冷鲜鸡氧化脂肪诱导蛋白质发生变性的抑制作用.结果表明:不同程度氧化的脂肪与蛋白质建立的模拟体系中,肌原纤维蛋白氧化变性程度显著差异.在加入茶多酚的模拟体系和未加茶多酚的模拟体系中,茶多酚的模拟体系中与肌原纤维蛋白氧化有关的羰基含量、表面疏水性都发生显著的变化,而总巯基含量的降低也有明显的减少.说明茶多酚对氧化脂肪诱导蛋白质发生氧化变性产生了抑制作用.