基于高载量多酚-蛋白质纤维超分子水凝胶的牛肉保鲜作用及其机制研究

如何保证牛肉在货架期内的质量，延长其贮藏期是肉类行业关注的重要问题。相比于物理保鲜和化学防腐剂保鲜技术，可食用基质涂膜保鲜技术具有独特的优势。但是，目前可食用膜通常只是将高浓度的成膜基质、功能因子进行简单的混合，影响感官品质。我们应用多酚与食品蛋白质纤维之间的相互作用，构建超分子水凝胶，合理地协同了保水、抗氧化与抗菌潜力。前期研究工作制备了高载量多酚-蛋白质纤维超分子水凝胶，能够增强多酚的稳定性。本课题拟应用该超分子水凝胶对牛肉进行涂膜保鲜，通过测定贮藏期内牛肉的色泽、保水性、脂肪和蛋白质氧化程度、微生物污染程度等，综合评价其保鲜作用。在此基础上，本课题拟进一步地探究水凝胶对多酚的增溶和控释作用；蛋白质纤维对油脂和肌肉蛋白的吸附作用和对腐败微生物的凝集与清除作用，从而阐明超分子水凝胶的保鲜作用机制。本研究将为构建高效、绿色、安全、无毒的肉品保鲜材料和方法提供一定的理论基础。

How to ensure the quality of beef during shelf life and prolong its storage period is an important issue concerned by the meat industry. Compared with the preservation technologies using physical and chemical preservative, edible matrix coating technology has unique advantages. However, at present, edible film is usually only a simple mixture of high concentration of film-forming matrix and functional factors, affecting the sensory quality. We developed a supramolecular hydrogel based on the interactions between polyphenols and the food protein fibrils, which synergized water retention, antioxidant and antimicrobial potentials rationally. In the previous study, we have prepared high-loading polyphenol-protein fibril supramolecular hydrogels, which could enhance the stability of polyphenols. In this project, the supramolecular hydrogel will be applied to coat beef to evaluate its effects on keeping the freshness and quality of beef through measuring the colour, water-holding capacity, oxidation degree of fat and protein, microbial contamination and so on. Furthermore, this project intends to elucidate the preservation mechanism of the supramolecular hydrogels through exploring their effects on the solubilization and controlled release of polyphenols; the adsorption and interaction of the protein fibrils with fat and muscle proteins, as well as the agglutination and clearance of microorganisms by the protein fibrils. This project will provide a theoretical basis for the development of efficient, green, safe and non-toxic meat preservation materials and methods.