平菇多糖- egcg活性保鲜膜对冷藏猪肉肌原纤维蛋白功能特性的改善作用。

IF 6.1 1区农林科学 Q1 Agricultural and Biological Sciences

Meat Science Pub Date : 2025-10-10 DOI:10.1016/j.meatsci.2025.109972

Xukai Niu , Wenhui Liang , Qianxi Han , Bo Liu , Wenxuan Wang , Wenjie Wang , Lijing He , Shaojun Yun , Feier Cheng , Cuiping Feng , Jinling Cao

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引用次数: 0

摘要

本研究旨在研究壳聚糖(CS) /胶原蛋白（Clg）膜对冷藏猪肉肌原纤维蛋白（MPs）功能特性的影响。壳聚糖(CS) /胶原蛋白（Clg）膜分别负载平菇多糖- egcg偶联物（POP-EGCG）和ε-聚赖氨酸（ε-PL， PL）。使用H&E染色和扫描电镜检查肌肉组织的微观结构变化，并综合评估MPs氧化、降解和构象变化的程度。结果表明，与其他膜相比，CS/Clg/POP-EGCG/PL膜保持了猪肉肌原纤维结构的致密性。CS/Clg/POP-EGCG/PL膜在12 d后能有效抑制MPs的氧化降解，其溶解度（71.03%）、总巯基含量（6.20 mol/105 g·protein）、游离巯基含量（3.44 mol/105 g·protein）和Ca2+- atp酶活性（4.50 μmol Pi·mg-1·protein·h-1）最高。表面疏水性最低（9.28 μmol /mg·蛋白），羰基含量最低（7.80 nmol/mg·蛋白），MFI最低（79.73），tca可溶性肽含量最低（1.51 μmol酪氨酸/g肌）。此外，CS/Clg/POP-EGCG/PL膜部分阻止了MPs二级结构的展开和荧光强度的衰减，从而有效延缓了MPs的构象变化。因此，CS/Clg/POP-EGCG/PL薄膜通过防止肌肉纤维结构损伤、延缓氧化降解、维持蛋白质构象，有效地维持了MPs在储存过程中的功能特性，从而促进了其在肉类包装中的实际应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

The improving effect of Pleurotus ostreatus polysaccharide-EGCG active preservative films on the functional properties of myofibrillar proteins in refrigerated pork

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The improving effect of Pleurotus ostreatus polysaccharide-EGCG active preservative films on the functional properties of myofibrillar proteins in refrigerated pork

This study aimed to investigate the effects of chitosan (CS) /collagen (Clg) films loaded with Pleurotus ostreatus polysaccharide-EGCG conjugates (POP-EGCG) and ε-Polylysine (ε-PL, PL) on the functional properties of myofibrillar proteins (MPs) in refrigerated pork. The microstructural changes in muscle tissue were examined using H&E staining and SEM, along with a comprehensive evaluation of the extent of MPs oxidation and degradation and conformational changes. The results showed that compared with the other films, the CS/Clg/POP-EGCG/PL film maintained the compactness of pork myofibrillar structure. The CS/Clg/POP-EGCG/PL film effectively inhibited the oxidation degradation of MPs after 12 days, which had the highest solubility (71.03 %), total sulfhydryl content (6.20 mol/10⁵ g·protein), free sulfhydryl content (3.44 mol/10⁵ g·protein) and Ca²⁺-ATPase activity (4.50 μmol Pi·mg⁻¹·protein·h⁻¹). It also showed the lowest surface hydrophobicity (9.28 μg/mg·protein), carbonyl content (7.80 nmol/mg·protein), MFI (79.73), and TCA-soluble peptide content (1.51 μmol tyrosine/g muscle). Furthermore, the CS/Clg/POP-EGCG/PL film partially prevented the unfolding of MPs secondary structures and the attenuation of fluorescence intensity, thereby effectively delaying the conformational changes of MPs. Therefore, the CS/Clg/POP-EGCG/PL film effectively maintains the functional properties of MPs during storage by preventing muscle fiber structure damage, delaying oxidative degradation, and maintaining protein conformation, thereby promoting its practical application in meat packaging.

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.