CN112521477A - Preparation method and application of antioxidant color fixative for natural meat products - Google Patents
Preparation method and application of antioxidant color fixative for natural meat products Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/46—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
- C07K14/461—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供一种天然肉制品抗氧化护色剂的制备方法及应用，天然肉制品抗氧化护色剂的组成成分为经分离纯化后获得的带鱼鱼肉抗氧化肽，氨基酸序列经鉴定为Asp‑Leu‑Tyr‑Ala‑Asn‑Thr‑Val‑Leu‑Ser‑Gly‑Gly‑Thr‑Thr‑Met‑Tyr‑Pro‑Gly‑Ile‑Ala‑Asp‑Arg。将天然肉制品抗氧化护色剂涂抹于肉品表面时，能够明显的抑制贮藏过程中肉品的脂质氧化和颜色劣变，是极具开发及应用潜力的抗氧化活性物质。
The invention provides a preparation method and application of a natural meat product antioxidant color-retaining agent. The natural meat product antioxidant color-retaining agent is composed of hairtail fish meat antioxidant peptides obtained after separation and purification, and the amino acid sequence is identified as Asp- Leu‑Tyr‑Ala‑Asn‑Thr‑Val‑Leu‑Ser‑Gly‑Gly‑Thr‑Thr‑Met‑Tyr‑Pro‑Gly‑Ile‑Ala‑Asp‑Arg. When the natural meat product antioxidant color-preserving agent is applied to the meat surface, it can obviously inhibit the lipid oxidation and color deterioration of the meat during storage, and is an antioxidant active substance with great potential for development and application.
Description
Technical Field
The invention belongs to the technical field of bioactive peptides, and particularly relates to a preparation method and application of an antioxidant color fixative for a natural meat product.
Background
Hairtail is one of important marine economic fishes. The hairtail has the characteristics of low cost, easy acquisition, suitability for urban consumption and large-scale industrial production and the like, so that the extraction of the antioxidant peptide from the hairtail flesh has good market prospect.
Oxidation is a free radical mediated process in the normal life activities of the human body and during the processing and storage of food, and has adverse effects on both biological individuals and food. Free radicals are products of the normal aerobic metabolism of the body, including hydroxyl radicals (. OH), superoxide anion radicals (. O)2-) And the like. Excessive production of free radicals can have deleterious effects on human membranes, proteins and DNA, further causing a range of chronic diseases such as aging, cancer, cardiovascular disease and others. Meanwhile, oxidation is an important cause of food deterioration, which causes changes in flavor, color and texture of food and loss of nutritive value. The color is one of the main sensory indexes of meat and is an important factor influencing the consumption decision of people. As storage time increases, the oxymyoglobin in the beef is oxidized to methemoglobin, and the meat browns, appearing as a brown color that is unacceptable to consumers. In addition, lipid oxidation is also a significant cause of beef color deterioration. Therefore, delaying the oxidative browning of fresh meat during storage or distribution is a key technology for maintaining the quality of fresh meat.
Many synthetic antioxidant color fixatives such as dibutylhydroxytoluene, butylhydroxyanisole, tertbutylhydroquinone and propyl gallate are widely used to inhibit oxidative discoloration of foods. However, many studies have confirmed that synthetic antioxidant color fixatives have adverse effects on the human body, have certain toxic and carcinogenic effects, and threaten human health. Therefore, the use of synthetic antioxidant color fixatives is severely limited. The antioxidant peptide from natural sources has the characteristics of safety, no toxicity, no side effect and the like, and has good antioxidant activity, so that the antioxidant peptide can be effectively used as an antioxidant color fixative for meat products.
Disclosure of Invention
The invention aims to provide an antioxidant color fixative for natural meat products, which comprises antioxidant peptide extracted, separated and purified from hairtail fish, wherein the amino acid sequence of the antioxidant peptide is Asp-Leu-Tyr-Ala-Asn-Thr-Val-Leu-Ser-Gly-Gly-Thr-Thr-Met-Tyr-Pro-Gly-Ile-Ala-Asp-Arg. The natural meat product antioxidant color fixative shows good antioxidant activity in vitro experiments, and when the natural meat product antioxidant color fixative is added into fresh beef, the problem that the beef is easy to deteriorate in color in the refrigeration process is solved, and the shelf life of the beef is prolonged.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method and application of an antioxidant color fixative for natural meat products comprise: the method comprises the following steps of raw material pretreatment, preparation of antioxidant peptidase hydrolysate, preparation of an antioxidant peptide crude product, primary purification of antioxidant peptide, secondary purification of antioxidant peptide, preparation and application of an antioxidant color fixative for natural meat products. The method comprises the following specific steps:
(1) pretreatment of raw materials: removing fish scales, fins, head, tail, viscera and bones of hairtail from hairtail to obtain hairtail fish meat, mincing the hairtail fish meat into meat paste, air-drying and pulverizing to obtain hairtail fish meat powder;
(2) preparing antioxidant peptidase hydrolysate: mixing hairtail fish meat with deionized water according to a ratio of 1:4 (w/v), and adjusting the pH value to 6.5-7.5. Adding neutral protease at the ratio of 1000-3000U/g, and carrying out enzymolysis for 8-15h in water bath at 45 ℃. Heating the enzymolysis product in boiling water bath for 20min to inactivate enzyme, centrifuging at 4 deg.C and 8000 rpm for 20min, collecting supernatant, and vacuum filtering to obtain antioxidative peptidase hydrolysate of hairtail fish meat.
(3) Preparing a crude product of the antioxidant peptide: performing ultrafiltration on the antioxidant peptidase hydrolyzed solution in the step (2) through an ultrafiltration membrane with the cut-off molecular weight of 3kDa, wherein the flow rate of the ultrafiltration is 55-70r/min, the ultrafiltration temperature is 2-8 ℃, and after the ultrafiltration is finished, freeze-drying the filtrate to obtain an antioxidant peptide crude product;
(4) primary purification of antioxidant peptide: and (3) mixing the crude antioxidant peptide obtained in the step (3) according to a mass ratio of 1: 10-1: 30 and distilled water, and then purifying by Sephadex G-15 gel column chromatography; the Sephadex G-15 gel column parameters were: the diameter is 2.6cm, and the column length is 80 cm; mobile phase: water; flow rate: 0.5 mL/min; column temperature: 25-30 ℃; detection wavelength: 280 mm; sample loading amount: 3 mL; collecting main peak detection DPPH free radical clearance rate, hydroxyl free radical clearance rate and total antioxidant capacity, and collecting the component with the highest activity;
(5) and (3) performing secondary purification of the antioxidant peptide: purifying the antioxidant peptide filtrate collected in the step (4) by reverse high performance liquid chromatography, and using an InerSustain C18 chromatographic column with the parameters of 2.1mm diameter, 100mm column length and 2um particle size; column temperature: 25-30 ℃; flow rate: 1.000 mL/min; sample introduction amount: 10-20 mu L; detection wavelength: 280 nm; the elution procedure was: 0-2 min, wherein the proportion of the mobile phase A is 95%, and the proportion of the mobile phase B is 5%; for 2-20 min, linearly reducing the proportion of the mobile phase A by 95-5%, and linearly increasing the proportion of the mobile phase B by 5-95%; the proportion of the mobile phase A is linearly increased by 5-95% and the proportion of the mobile phase B is linearly decreased by 95-5% within 20-30 min; the mobile phase A is trifluoroacetic acid aqueous solution with the concentration of 0.1 percent, and the mobile phase B is acetonitrile with the concentration of 100 percent.
(6) The preparation and application of the antioxidant color fixative for the natural meat products are as follows: and (4) preparing the antioxidative peptide of the hairtail fish meat prepared in the step (5) into a solution of 0.5-2.5 g/ml, namely the antioxidative color fixative for the natural meat product. The natural meat product antioxidant color fixative is uniformly coated on the surface of fresh meat products, so that the final concentration of the natural meat product antioxidant color fixative is 2-6 g/100g meat products, the meat products are stored for 6 days at 4 ℃, and the color parameter a value, the relative content of myoglobin in three forms and the TBARS value of the meat products are measured on the 0 th day, the 3 rd day and the 6 th day.
The invention has the advantages that:
(1) the invention utilizes controllable enzymolysis technology, ultrafiltration, gel column chromatography and reverse high performance liquid chromatography technology to prepare a novel antioxidant peptide, and the antioxidant peptide is prepared into a natural meat product antioxidant color fixative;
(2) the antioxidant color fixative for the natural meat products, provided by the invention, has good DPPH free radical clearance rate, hydroxyl free radical clearance rate and total antioxidant capacity.
(3) The antioxidant color fixative for the natural meat product provided by the invention can be used as a color fixative for the meat product, and the shelf life of the meat product is prolonged.
Drawings
FIG. 1 is a graph of a Sephadex G-15 gel column chromatography separation and purification antioxidant peptide, wherein FIG. 1a is an antioxidant activity determination graph, and FIG. 1b is a chromatographic separation elution curve.
FIG. 2 is a diagram of anti-oxidation peptide separated and purified by reversed phase high performance liquid chromatography, wherein FIG. 2a is a diagram of measuring anti-oxidation activity, and FIG. 2b is a diagram of chromatographic separation and elution curve.
FIG. 3 is a secondary mass spectrum of the amino acid sequence of antioxidant peptide.
FIG. 4 shows the effect of antioxidant color fixative of natural meat products on the value of beef color parameter a during storage.
FIG. 5 is a graph of the effect of natural meat product antioxidant color fixative on the relative content of three forms of myoglobin in beef during storage.
FIG. 6 is a graph showing the effect of antioxidant color fixative on beef lipid oxidation during storage in natural meat products.
Detailed Description
The following are several specific examples of the present invention to further illustrate the invention, but the invention is not limited to this practice.
Example 1
The preparation method of the natural meat product antioxidant color fixative finally obtains the natural meat product antioxidant color fixative consisting of hairtail fish antioxidant peptide, the amino acid sequence of the natural meat product antioxidant color fixative is Asp-Leu-Tyr-Ala-Asn-Thr-Val-Leu-Ser-Gly-Gly-Thr-Thr-Met-Tyr-Pro-Gly-Ile-Ala-Asp-Arg, and the method comprises the following steps:
(1) pretreatment of raw materials: removing fish scales, fins, head, tail, viscera and bones of hairtail from hairtail to obtain hairtail fish meat, mincing the hairtail fish meat into meat paste, air-drying and pulverizing to obtain hairtail fish meat powder;
(2) preparing antioxidant peptidase hydrolysate: mixing hairtail fish meat with deionized water according to the proportion of 1:4 (w/v), and adjusting the pH value to 6.5. Adding neutral protease at the ratio of 1000-3000U/g, and carrying out enzymolysis for 12h in a water bath at 45 ℃. Heating the enzymolysis product in boiling water bath for 20min to inactivate enzyme, centrifuging at 4 deg.C and 8000 rpm for 20min, collecting supernatant, and vacuum filtering to obtain antioxidative peptidase hydrolysate of hairtail fish meat.
(3) Preparing a crude product of the antioxidant peptide: performing ultrafiltration on the antioxidant peptidase hydrolyzed solution in the step (2) through an ultrafiltration membrane with the cut-off molecular weight of 3kDa, wherein the flow rate of the ultrafiltration is 63r/min, the ultrafiltration temperature is 4 ℃, and after the ultrafiltration is finished, freeze-drying the filtrate to obtain an antioxidant peptide crude product;
(4) primary purification of antioxidant peptide: and (3) mixing the crude antioxidant peptide obtained in the step (3) according to a mass ratio of 1: 10-1: 30 and distilled water, and then purifying by Sephadex G-15 gel column chromatography; the Sephadex G-15 gel column parameters were: the diameter is 2.6cm, and the column length is 80 cm; mobile phase: water; flow rate: 0.5 mL/min; column temperature: 25 ℃; detection wavelength: 280 mm; sample loading amount: 3 mL; as shown in fig. 1, 5 main absorption peaks are obtained from a sample through Sephadex G-15 gel column chromatography, wherein the DPPH free radical clearance, hydroxyl free radical clearance and total antioxidant capacity of the component a are highest; collecting the component A and purifying by reversed phase high performance liquid chromatography;
(5) and (3) performing secondary purification of the antioxidant peptide: purifying the antioxidant peptide filtrate collected in the step (4) by reverse high performance liquid chromatography, and using an InerSustain C18 chromatographic column with the parameters of 2.1mm diameter, 100mm column length and 2um particle size; column temperature: 25 ℃; flow rate: 1.000 mL/min; sample introduction amount: 10-20 mu L; detection wavelength: 280 nm; the elution procedure was: 0-2 min, wherein the proportion of the mobile phase A is 95%, and the proportion of the mobile phase B is 5%; for 2-20 min, linearly reducing the proportion of the mobile phase A by 95-5%, and linearly increasing the proportion of the mobile phase B by 5-95%; the proportion of the mobile phase A is linearly increased by 5-95% and the proportion of the mobile phase B is linearly decreased by 95-5% within 20-30 min; the mobile phase A is trifluoroacetic acid aqueous solution with the concentration of 0.1 percent, and the mobile phase B is acetonitrile with the concentration of 100 percent. As shown in fig. 2, component a was purified by reverse phase high performance liquid chromatography to obtain 2 major absorption peaks, of which component a2 had the highest DPPH radical clearance, hydroxyl radical clearance, and total antioxidant capacity; collecting the component A2 for amino acid sequence identification;
(6) and (4) identifying the amino acid sequence. And (5) carrying out reductive alkylation and desalting treatment on the target peptide obtained in the step (5) before the target peptide enters mass spectrum detection. Adding dithiothreitol (with a final concentration of 10 mmol/L) into the sample, and reducing for 4 h in a water bath at 37 ℃; adding iodoacetamide (final concentration is 50 mmol/L), and reacting for 40 min in dark; desalting by desalting column, and evaporating solvent in vacuum centrifugal concentrator at 45 deg.C. And (3) carrying out amino acid sequence identification on the target peptide by adopting capillary high performance liquid chromatography and an electrospray-combined ion trap Orbitrap mass spectrometer. The chromatographic conditions were as follows: the pre-column model: acclaim PepMap RPLC C18 (300 μm i.d.. times.5 mm, 5 μm, 100A); type of analytical column: acclaim PepMap RPLC C18 (150 μm i.d.. times.150 mm, 1.9 μm, 100A); the elution procedure was: the proportion of the mobile phase A is linearly reduced by 95-91% and the proportion of the mobile phase B is linearly increased by 5-9% within 0-5 min; for 5-20 min, linearly reducing the proportion of the mobile phase A by 91-86%, and linearly increasing the proportion of the mobile phase B by 9-14%; for 20-50 min, the proportion of the mobile phase A is linearly reduced by 86-70%, and the proportion of the mobile phase B is linearly increased by 14-30%; the proportion of the mobile phase A is linearly reduced by 70-60% and the proportion of the mobile phase B is linearly increased by 30-40% in 50-58 min; the ratio of the mobile phase A is linearly reduced by 60-5% and the ratio of the mobile phase B is linearly increased by 40-95% within 58-60 min; the ratio of the mobile phase A is linearly increased by 5-95% and the ratio of the mobile phase B is linearly decreased by 95-5% within 60-65 min; mobile phase A: 0.1% formic acid, 2% acetonitrile; mobile phase B: 0.1% formic acid, 80% acetonitrile; flow rate: 600 nL/min; analysis time for each component: and (5) 60 min. The linear elution was performed according to the procedure of table 2. The primary mass spectral parameters were as follows: resolution ratio: 70000; automatic gain control target: 3e 6; maximum cycle time: 40 ms; scanning range: 350 to 1800 m/z. The secondary mass spectral parameters were as follows: resolution ratio: 75000; automatic gain control target: 1e 5; maximum cycle time: 60 ms; TopN: 20; NCE/steppedNCE: 27. as shown in figure 3, after the identification of an electrospray-combined ion trap Orbitrap mass spectrometer is combined by capillary high performance liquid chromatography, the amino acid sequence of the peptide is obtained by analysis and is Asp-Leu-Tyr-Ala-Asn-Thr-Val-Leu-Ser-Gly-Gly-Thr-Thr-Met-Tyr-Pro-Gly-Ile-Ala-Asp-Arg, and the peptide is an undiscovered novel antioxidant peptide segment.
Example 2
The hairtail fish meat antioxidant peptide prepared in the example 1 is prepared into 1 g/ml solution, namely the natural meat product antioxidant color fixative, and the natural meat product antioxidant color fixative is uniformly coated on the surface of minced beef so that the final concentration of the natural meat product antioxidant color fixative is 2 g/100g of beef. The same amount of distilled water is taken and evenly smeared on the surface of the blank beef. The samples of each group were stored at 4 ℃ for 6 days, and the color parameter a of the beef was measured on day 0, day 3 and day 6 using a CR-400 color difference meter. The results are shown in fig. 4, after the beef is stored at-4 ℃ for 3 days and 6 days, the a value of the beef treated by the natural meat product antioxidant color fixative is obviously higher than that of the beef of the blank group, which shows that the natural meat product antioxidant color fixative can delay the color deterioration of the beef and prolong the shelf life of the beef.
Example 3
The hairtail fish meat antioxidant peptide prepared in the example 1 is prepared into 1 g/ml solution, namely the natural meat product antioxidant color fixative, and the natural meat product antioxidant color fixative is uniformly coated on the surface of minced beef so that the final concentration of the natural meat product antioxidant color fixative is 2 g/100g of beef. The same amount of distilled water is taken and evenly smeared on the surface of the blank beef. Samples of each group were stored at 4 ℃ for 6 days, and the relative amounts of the different forms of myoglobin were determined on days 0, 3 and 6. The measurement method is as follows: 2 g of beef was placed in a 50 mL test tube, 10 mL of phosphate buffer (pH 8.0, 0.01M) was added, and the mixture was homogenized for 30 s at 5000 rpm/min using an Ultra Turrax T18 homogenizer. After homogenization, the sample was placed directly in an ice bath for 1 h and then centrifuged at 10000 rpm/min for 25 min. The supernatant was collected, filtered using a 0.4 μm filter, and the absorbance at wavelengths of 504 nm, 525 nm, 557 nm and 582 nm was measured. The calculation formula is as follows:
in the formula, R1=A582/A525，R2=A557/A525，R3=A504/A525
The results are shown in fig. 5, after the beef is stored at-4 ℃ for 3 days and 6 days, the content of the methemoglobin of the beef treated by the antioxidant color fixative for the natural meat product is lower than that of the beef of the blank group, which shows that the antioxidant color fixative for the natural meat product can inhibit the formation of the methemoglobin and delay the color browning of the beef.
Example 4
The hairtail fish meat antioxidant peptide prepared in the example 1 is prepared into 1 g/ml solution, namely the natural meat product antioxidant color fixative, and the natural meat product antioxidant color fixative is uniformly coated on the surface of minced beef so that the final concentration of the natural meat product antioxidant color fixative is 2 g/100g of beef. The same amount of distilled water is taken and evenly smeared on the surface of the blank beef. Each group of samples was stored at 4 ℃ for 6 days, and TBARS values were measured on days 0, 3 and 6. The measurement method is as follows: 5 g beef and 5 mL deionized water were added to a 50 mL centrifuge tube and homogenized using a homogenizer at 12000 rpm/min and 15000 rpm/min for 1 min, respectively, to obtain a homogeneous suspension. The sample volume was then adjusted to 10 mL by adding distilled water. 1 mL of a 5% solution of 2-thiobarbituric acid (TBA) dissolved in DMSO containing an acidic catalyst was added to 1 g of the suspension, and a solution containing no TBA reagent was used as a blank. All samples were mixed vigorously on a vortex mixer for 1 min. The samples were left to react at room temperature for 60min and then centrifuged at 16000 Xg for 5min at 22-25 ℃. After centrifugation, the supernatant was taken. And the absorbance was measured at 532 nm. Drawing a standard curve of a Malondialdehyde (MDA) solution with the concentration range of 0.1-0.8 mu g/g, and calculating the concentration of MDA in the sample. TBARS values are expressed as milligrams of MDA per kilogram of meat. The results are shown in fig. 6, after the beef is stored at-4 ℃ for 3 days and 6 days, the TBARS value treated by the antioxidant color fixative for the natural meat product is obviously lower than that of the blank group, which shows that the antioxidant color fixative for the natural meat product can inhibit lipid oxidation and delay beef color deterioration. The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
SEQUENCE LISTING
<110> Fujian agriculture and forestry university
<120> preparation method and application of antioxidant color fixative for natural meat products
<130> 1
<160> 1
<170> PatentIn version 3.3
<210> 1
<211> 21
<212> PRT
<213> Artificial sequence
<400> 1
Asp Leu Tyr Ala Asn Thr Val Leu Ser Gly Gly Thr Thr Met Tyr Pro
1 5 10 15
Gly Ile Ala Asp Arg
20
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