---

作 者 ：周昌瑜, 蒋娅婷, 曹锦轩, 王颖, 潘道东, 孙杨赢, 欧昌荣

期 刊 ：核农学报 2016年 30卷 5期 页码：904-911

关键词：肌原纤维蛋白；吸附能力；风味化合物；作用位点；表面张力；

Keywords:myofibril proteins, absorbing capacity, flavor compounds, binding site, surface tension,

摘 要 ：为探究肌原纤维蛋白浓度对风味物质的作用机制,本研究建立了肌原纤维蛋白和风味物质作用的复合体系,研究了不同浓度肌原纤维蛋白对17种典型风味化合物吸附能力的影响。结果表明,风味化合物的种类对肌原纤维蛋白的吸附能力有显著影响,一定浓度的蛋白对醛、酮、醇、酯的吸附作用强弱依次为:醛类> 酯类> 酮类> 醇类。蛋白浓度由2 mg·mL^-1增加至4 mg·mL^-1时,对所有风味化合物吸附作用显著增强;由4 mg·mL^-1增加至6 mg·mL^-1时,蛋白对2-甲基丁醛、戊醛、己醛、丁酸乙酯吸附作用明显增强,而当蛋白浓度由6 mg·mL^-1增加至8 mg·mL^-1时,肌原纤维蛋白对所有风味化合物的吸附作用都明显减弱。蛋白对风味化合物的吸附能力的增加可能是由于较高的蛋白质浓度改变了风味化合物在气、液两相间的分配系数;然而过高浓度的蛋白对风味物质吸附能力的削弱则是蛋白质之间相互作用增强或表面张力降低的结果。本研究结果为肉类风味感知研究过程中确定蛋白浓度、挥发性风味化合物种类等关键参数和改善蛋白类食品的风味提供了参考。

Abstract:The present work established the interaction system between myofibril proteins and flavor compounds, aiming at illustrating the mechanism of myofibril proteins absorbing volatile compounds. This paper investigated the effects of the myofibril proteins concentrations on the adsorbing ability of myofibril proteins for 17 typical flavor compounds. Our results showed that the concentrations of the myofibril proteins and the types of flavor compounds had significant effect on the absorbing capacity. The sequence for the absorbing capacity of flavor compounds was following: aldehydes > esters > ketones > alcohols for a certain concentration of proteins. With the increase of concentrations of myofibril proteins from 2 to 4 mg·mL^-1, the absorbing capacity for all types of flavor compounds increased significantly. When the concentrations from 4 to 6 mg·mL^-1, only the absorbing capacity for 2-methyl-butanal, pentanal, hexanal and butyric acid ethyl ester elevated significantly. While the concentrations increased to 8 mg·mL^-1, the absorbing capacity for all the flavor compounds decreased significantly. Within a certain concentration of myofibril proteins, the increase of the adsorbing capacity could attribute to the partition coefficients of the flavor compounds in the air/water phases. However, the subsequent decrease of adsorbing capacity with the excess protein concentrations is assumed to be directly related to the improvement of interaction between proteins or the reducing of surface tension. This paper provides a powerful evidence for understanding the key parameters such as protein concentrations and the types of Volatile compounds, and improving the flavor of protein products during meat progressing.

---