多酚对猪肉肌原纤维蛋白氧化和凝胶特性的影响

采用羟自由基氧化体系研究添加不同质量分数多酚化合物--鞣酸（tannic acid，TA）、没食子酸（gallicacid，GA）对猪肉肌原纤维蛋白氧化和凝胶特性的影响。结果表明：与对照组相比，添加0.05% TA和0.25% GA可显著抑制肌原纤维蛋白中羰基和二聚酪氨酸含量的增加（P＜0.05），提高肌原纤维蛋白的最大热变性温度和凝胶保水性（P＜0.05）。扫描电子显微镜观察表明，不同酚类化合物对肌原纤维蛋白凝胶微观结构影响有显著差异，添加0.05%氧化TA后形成的肌原纤维蛋白凝胶结构更加致密。结论：多酚的添加抑制了肌原纤维蛋白氧化，改善了肌原纤维蛋白的热稳定性、凝胶保水性和凝胶强度。

Effect of Polyphenols on the Oxidation and Gel Properties of Pork Myofibrillar Protein

The objective of this study was to investigate the effects of different concentrations of polyphenol compounds
including tannic acid (TA) and gallic acid (GA) on the oxidation and gel properties of pork myofibrillar protein (MP) in
hydroxyl radical oxidation system. Results indicated that treatments with 0.05% TA and 0.25% GA could significantly inhibit
the increase of carbonyl and bityrosine content (P < 0.05), increase the maximum transition temperature (Tm) and waterholding
capacity (WHC) of MP, and their effect was equivalent to that of the 0.02% BHA treatment group. Scanning electron
microscopy results revealed that different phenolic compounds had different influence on MP gel microstructure. MP gel
structure became more compact after adding 0.05% TA. In conclusion, polyphenols can inhibit MP oxidation and improve
thermal stability, WHC and gel strength of MP.