Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field
Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field
复制标题
高压静电场解冻猪里脊肉中提取的肌原纤维蛋白的理化变化
DOI：
10.1016/j.foodchem.2017.07.138
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发表时间：
2018-02-01
期刊：
影响因子：
8.8
通讯作者：
Liu, Haijie
中科院分区：
文献类型：
--
作者：
Jia, Guoliang;Nirasawa, Satoru;Liu, Haijie
高压静电场（HVEF）的应用是一种新型的解冻方法。为了确定高压静电场解冻（电压范围：-25 kV到0 kV）对肌原纤维蛋白氧化和/或变性的影响，并为这一过程提供理论依据，采用传统方法和高压静电场方法对猪里脊肉进行解冻。基于总巯基和羰基含量，在高压静电场解冻过程中未发生进一步的蛋白质氧化。据推测，高压静电场阻碍了肌原纤维蛋白的自由基介导的氧化。动态流变分析、蛋白质聚集和凝胶质构研究结果表明，高压静电场解冻，尤其是-10 kV高压静电场解冻，比空气解冻具有更好的指标。与空气解冻的样品相比，从-10 kV高压静电场解冻的样品中提取到的蛋白质丰度更高。最后，本研究表明，在-10 kV条件下解冻不影响肌原纤维蛋白的结构。
The application of a high-voltage electrostatic field (HVEF) is a novel method for thawing. To determine the effects of HVEF thawing (voltage range: - 25 kV to 0 kV) on myofibrillar protein oxidation and/or denaturation and to provide a theoretical understanding of this process, pork tenderloin was thawed by traditional and HVEF methods. Based on the total sulfhydryl and carbonyl contents, further protein oxidation did not occur during HVEF thawing. It was proposed that the free radical-mediated oxidation of myofibrillar proteins was hindered by HVEF. The results of dynamic rheological analysis, protein aggregation and gel texture studies showed that HVEF thawing, especially-10 kV HVEF thawing, led to better indicators than those achieved under air thawing. A higher abundance of proteins extracted from - 10 kV HVEF-thawed samples compared with air-thawed samples was found. Finally, this study showed that thawing under-10 kV conditions did not affect the structure of myofibrillar proteins.