该研究探讨了羟基自由基结合宰后高温处理的鸭肉肌原纤维蛋白(DMP)氧化及理化特性变化。鸭胸肉分别在宰后0.5~4.5 h期间经过0、40 ℃处理，之后提取的DMP经过不同浓度H2O2处理（0、5、10 mmol/mL），测定氧化后DMP的羰基含量、巯基含量、表面疏水性、保水性，蛋白质组成特征及凝胶结构分析。随着H2O2浓度的增加，两个温度处理组其DMP巯基含量和保水均显著降低（p<0.05）；同时羰基含量和表面疏水性均显著升高（p<0.05）。需要指出的是，高温处理组（40 ℃）与对照组（0 ℃）间差异统计学上显著（p<0.05）。10 mmol/mL H2O2结合40 ℃处理后DMP羰基含量、巯基含量、表面疏水性和保水性分别达到15.72 nmol/mg pro、21.73 nmol/mg pro、96.57 μg和83.09%。蛋白特征分析发现随着H2O2浓度升高不同温度处理组DMP间交联度均显著增加，其中40 ℃处理组较0 ℃处理组MP表现出较高的交联度，凝胶网络的均匀性显著降低且空隙增加。以上结果表明羟基自由基结合高温处理的DMP通过形成了二硫键使交联度增加，致使凝胶空间结构受到影响，这为鸭肉中蛋白氧化控制提供一定理论参考。

The oxidation and physical and chemical properties of duck myofibrillar protein (DMP) from duck meat treated with hydroxyl radicals in combination with high temperature after slaughter were investigated. Duck breast meat was treated for 0.5~4.5 h after slaughter at 0 ℃ or 40 ℃, and the extracted DMP was then exposed to different concentrations of hydrogen peroxide (H2O2; 0, 5, or 10 mmol/mL). The carbonyl content, sulfhydryl content, surface hydrophobicity, water retention, protein composition characteristics, and gel structure of the oxidized DMP were analyzed. Sulfhydryl content and water retention of DMP significantly decreased (p<0.05) as H2O2 concentration increased in both temperature treatment groups, while carbonyl content and surface hydrophobicity significantly increased (p<0.05). Notably, the differences between the high temperature treatment group (40 ℃) and the control group (0 ℃) were statistically significant (p<0.05). Treatment of DMP with 10 mmol/mL H2O2 at 40 ℃ resulted in carbonyl content, sulfhydryl content, surface hydrophobicity, and water retention of 15.72 nmol/mg pro, 21.73 nmol/mg pro, 96.57 μg, and 83.09%, respectively. Protein characterization revealed that the crosslinking degree among DMPs from different temperature treatment groups significantly increased as H2O2 concentration increased. DMPs treated at 40 ℃ had a higher degree of crosslinking than that treated at 0 ℃, and the uniformity of the gel network significantly decreased and the voids increased. These results indicate that treatment of DMP with hydroxyl radicals combined with high temperature increased the degree of crosslinking by forming disulfide bonds that affected the gel spatial structure. These findings provide some theoretical references for the control of protein oxidation in duck meat.

江苏省高校自然科学基金项目（13KJB550006；19KJB550005；21KJA550002）