蛋白质氧化对猪肉肌原纤维蛋白结构与乳化特性影响的机理研究

研究发现，蛋白质氧化对肉蛋白的结构及功能特性影响显著，进而影响肉品及肉制品的质量品质。本项目将在我们阶段性研究结果基础上，以猪肉为研究对象，提取肌原纤维蛋白，利用羟自由基（OHo）、超氧阴离子自由基（O2o）、烷过氧自由基（ROOo）、亚油酸氧化形成的自由基体系、丙二醛和丙烯醛对肌原纤维蛋白进行体外模拟氧化，借助光谱、色谱等检测手段分析肌原纤维蛋白的氧化规律，揭示肌原纤维蛋白的氧化机制；表征氧化后肌原纤维蛋白的结构、聚集体状态、表面特性，阐明蛋白质氧化对结构信息的影响规律；在此基础上探讨肌原纤维蛋白结构信息对乳化特性的影响，揭示肌原纤维蛋白氧化、结构信息、乳化特性之间的内在联系。本研究将为合理认识蛋白质氧化对肉品和肉制品品质特性的影响奠定理论基础，为肉品和肉制品品质控制提供理论和方法的指导。

Protein oxidation affects the structure and functionality of meat protein and plays a direct role in determining the quality and value of meat and processed meat products. Based on our previous results of this topic, myofibrillar proteins, extracted from pork muscle, were oxidized in vitro by the hydroxyl radical (OHo), the superoxide radicals (O2o), the alkyl peroxyl radicals (ROOo), linoleic acid-oxidizing system catalyzed by lipoxidase, malondialdehyde and acrolein. Advanced methodologies, such as spectroscopy and chromatogram, are used to assess protein oxidation. These relevant results will contribute to solid scientific knowledge regarding basic oxidation mechanisms. Structural changes, protein aggregation and surface characteristics changes of oxidized myofibrillar proteins were elucidated. Effect of protein structural information on protein oxidation of oxidized myofibrillar proteins is investigated. Based on above studies, we will further investigate the effect of protein structural information on the emulsifying properties of oxidized myofibrillar proteins, in order to shed light on correlation between protein oxidation, protein structural information and emulsifying properties. Results from this research will be helpful to understand protein oxidation and influence on meat and meat products quality. The results will be favor of process control of meat and meat products production.