發(fā)酵乳桿菌后生元對(duì)肌原纖維蛋白結(jié)構(gòu)和穩(wěn)定性的影響

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Abstract：This study investigated the effects of different concentrations （O，125，250，500，and 1000μg/mL ）of postbiotics derived fromLactobacillsfermentum （PLF）onthe structureandoxidative properties of myofibrillar protein（MP）and the quality of minced meat.The texture，pH，water-holdingcapacityand endogenous enzymeactivitiesof minced meat，and the physicochemical properties （carbonylcontent，sulfhydrylcontent，andsurfacehydrophobicity），protein structuralhanges and protein-protein interactions （measured byFourier-transform infrared spectroscopy， UV-vis spectroscopyand Raman spectroscopy）of PLF-MPcomplexes were measured toanalyze the interactionbetween PLFandMP.Theresultsshowed that additionofPLFsignificantlyimproved the hardness，springiness，chewiness，and cohesivenessof minced meat，which was closelyrelatedtoregulating theproteinmicroenvironmentandpromotinggelnetworkformationandcros-linking.Underthe sameoxidativeconditions，thecarbonyl content decreased by 24.92% ，andthesulfhydrylcontent increasedby 31.63% in the presence of 500μg/mL PLF compared to the control group （P<0.05） .UV-visspectroscopyrevealed thatPLF induced local unfolding and global refoldingof MPbyadjusting itsmicroenvironment，leading togradual embeddingof aromaticamino acidresidues intothehydrophobiccore，therebysignificantlyenhancingproteinstructuralstability.Furthermore，F(xiàn)ourier transform infrared （FTIR）spectroscopy and Raman spectroscopy confirmed this process，showing that PLF modulated boththesecondaryand tertiarystructuresofMP，enhancedtheregularityoftheproteinbackbone，effectivelyreduced disorderedregions，ndimprovedthestructuralstabilityofproteins.InsummaryaditionofPLFectivelyimprovedthe quality of minced meat.

Keywords： postbiotics derived fromLactobacillus fermentum;myofibrillar protein;oxidation; proteinstructure DOI：10.7506/rlyj1001-8123-20241217-340

中圖分類號(hào)：TS251.1 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：1001-8123（2025）07-0026-09

引文格式：

魏海旺，張迎陽(yáng)，蘆鑫，等.發(fā)酵乳桿菌后生元對(duì)肌原纖維蛋白結(jié)構(gòu)和穩(wěn)定性的影響[J]：肉類研究，2025，39（7）：26-34.DOI：10.7506/rlyj1001-8123-20241217-340. http：//www.rlyj.net.cn

WEI Haiwang，ZHANG Yingyang，LUXin，etal.Efectsof postbiotics derivedfromLactobacillus fermentumonthe structureandstabilityof myofibrilarprotein[J].Meat Research，2O25，39（7）：26-34.（inChinese withEnglishabstract） DOI：10.7506/rlyj1001-8123-20241217-340. http：//www.rlyj.net.cn

肉糜制品因其營(yíng)養(yǎng)均衡、口感獨(dú)特深受消費(fèi)者喜愛[-3]。（剩余19017字）