为了研究草菇（Volvariella volvacea，VV）对牛肉蛋白风味吸附能力的影响，该实验用不同添加量（0%、1%、3%、9%，m/m）的草菇提取物（VV）处理牛肉肌原纤维蛋白（Myofibrillar Protein，MP），分析处理前后MP在结构、颗粒性质、聚集状态及其吸附牛肉和草菇中常见挥发性风味物质能力的变化规律。实验结果显示，随着草菇提取物浓度的增加，MP的荧光猝灭效应愈发显著，MP颗粒的粒径和Zeta电位分别从3 654 nm和-24.1 mV减小到2 588 nm和-28.17 mV。此外，由于草菇提取物修饰后MP疏水基团的暴露及表面电荷的增加，促进了其对1-辛烯-3-醇、d-柠檬烯、糠醛硫醇和2-噻吩甲醛等特征风味物质的吸附。该研究结果表明，草菇提取物可以改变MP的结构、组分含量及其风味吸附能力。

To study the effect of Volvariella volvacea (VV) on the flavor adsorption capacity of beef protein, beef myofibrillar proteins (MP) were treated with different addition amounts of VV (0%, 1%, 3% or 9%) in this experiment. The structure, particle characteristics, aggregation state of MP and its ability to adsorb the volatile flavor substances commonly found in beef and VV before and after the MP treatment were analyzed. The experimental results showed that as the concentration of VV extract increased, the fluorescence quenching effect of MP became more significant, and the particle size and Zeta potential of MP particles decreased from 3 654 nm and -24.1 mV to 2 588 nm and -28.17 mV, respectively. In addition, the exposure of hydrophobic groups and the increase of surface charge in the MP due to the modification induced by the VV extract promoted the adsorption of 1-often-3-ol, d-limonene, furfural thiol, and 2-thiophene carboxaldehyde by the modified MP increased significantly. The results of this study indicated that the VV extract could alter the structure, component content and flavor adsorption capacity of MP.

国家自然科学基金项目（31972074）；广东省农业科学院食品营养与健康研究中心建设运行经费（XTXM 202205）；广东省农产品加工技术研发中试公共服务平台产业支撑能力提升与服务体系建设资助项目（粤财农〔2021〕170号）