Polygonatum polysaccharide compound for inhibiting oxidation deterioration of meat protein gel as well as preparation method and application of polygonatum polysaccharide compound

Abstract

The invention discloses a rhizoma polygonati polysaccharide compound for inhibiting oxidative deterioration of meat protein gel as well as a preparation method and application of the rhizoma polygonati polysaccharide compound, and belongs to the technical field of food processing and oxidation resistance. The compound is composed of a myofibrillar protein solution, polygonatum polysaccharide and an oxidation induction system, and the preparation method comprises the steps of protein solution preparation, compounding, system construction and gelation treatment, and is mild in process, free of harsh equipment, low in energy consumption and easy to industrialize. The oxidation inhibition rate of the compound reaches 65% or above, the water binding capacity and elasticity of gel can be improved, the raw materials are safe and edible, and the compound is suitable for processing and fresh keeping of various gel meat products and wide in application prospect.

Description

Technical Field

[0001] This invention belongs to the field of meat product processing and functional regulation technology, and specifically relates to a Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel, its preparation method and application. Background Technology

[0002] During processing and storage, the main structural component of meat products, myofibril protein, is prone to oxidation under heating and oxidizing conditions, leading to protein structural damage and deterioration of functional properties. Protein oxidation is typically manifested as a decrease in sulfhydryl content, an increase in carbonyl content, and an intensification of protein cross-linking and aggregation. This, in turn, causes the meat protein gel network structure to become loose or brittle, resulting in decreased gel strength and water-holding capacity, severely affecting the textural quality and sensory characteristics of meat products.

[0003] In existing technologies, to inhibit the oxidative deterioration of meat protein gels, methods such as adding synthetic antioxidants (e.g., BHA, BHT) or adjusting processing parameters are commonly used. However, synthetic antioxidants have issues such as safety controversies and dosage limitations during use, and they are difficult to meet consumers' demand for natural and safe foods; while relying solely on process control often has limited inhibitory effects and cannot fundamentally improve the structural stability and gel properties of proteins under oxidative conditions.

[0004] In recent years, the application of naturally derived antioxidants in meat processing has received widespread attention. Among them, polysaccharides are considered to have potential application value in protein oxidation regulation due to their good biocompatibility and certain antioxidant activity. As a plant with both medicinal and edible properties, Polygonatum sibiricum extract has good antioxidant activity and safety, providing a basis for its application in the food industry. However, existing research mainly focuses on the bioactivity evaluation of Polygonatum sibiricum polysaccharides, and systematic research is still lacking on specific application methods and parameters for inhibiting protein oxidative degradation and improving gel structure stability in meat protein gel systems. Related technologies are still immature. Summary of the Invention

[0005] In order to overcome the shortcomings of the prior art, the present invention aims to provide a Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel, its preparation method and application, so as to achieve effective control of the meat protein oxidation process and improve the structural stability and quality characteristics of meat protein gel.

[0006] To achieve the above objectives, the present invention employs the following technical solution: This invention discloses a Polygonatum polysaccharide complex for inhibiting the oxidative degradation of meat protein gel, comprising a myofibrillar protein solution, Polygonatum polysaccharide, and an oxidation-inducing system; wherein: The concentration of the myofibrillar protein solution is 40-60 mg / mL, and the solvent is a phosphate buffer solution with a pH of 7.2-7.6; The amount of Polygonatum polysaccharide added is 0.1%-0.7% of the mass of the myofibrillar protein solution; The oxidation-inducing system comprises ferric chloride at a final concentration of 0.008-0.012 mmol / L, ascorbic acid at a final concentration of 0.08-0.12 mmol / L, and hydrogen peroxide at a final concentration of 0-10 mmol / L.

[0007] Preferably, the phosphate buffer solution has a concentration of 1 mol / L and a pH value of 7.4.

[0008] Preferably, the amount of Polygonatum polysaccharide added is 0.1%, 0.3%, 0.5%, or 0.7% of the mass of the myofibrillar protein solution.

[0009] Preferably, the final concentration of hydrogen peroxide in the oxidation-inducing system is selected from 0 mmol / L, 1 mmol / L, 5 mmol / L or 10 mmol / L.

[0010] Preferably, the myofibrillar protein is derived from livestock or poultry meat, which is selected from one or more of chicken, pork, beef, or mutton.

[0011] This invention also discloses a method for preparing the above-mentioned Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel, comprising the following steps: 1) Mix myofibrillar protein with phosphate buffer to prepare a myofibrillar protein solution with a concentration of 50 mg / mL; 2) Under stirring conditions, add Polygonatum polysaccharide to the myofibrillar protein solution and continue stirring until a homogeneous complex protein solution is formed; 3) Add the oxidation-inducing system to the composite protein solution, mix well, and let it stand at 0-4 ℃ for 24 h to obtain the composite protein system; 4) The complex protein system is heated to obtain a gel-like product, namely the Polygonatum polysaccharide complex used to inhibit the oxidative deterioration of meat protein gel.

[0012] Preferably, in step 2), the stirring speed is 100-300 r / min and the stirring time is 20-40 min.

[0013] Preferably, in step 3), the components in the oxidation-inducing system are added in the following order: first add ferric chloride and ascorbic acid, mix them evenly, and then add hydrogen peroxide.

[0014] Preferably, in step 4), the temperature is increased to 60-90 °C for 20-30 min.

[0015] The present invention also discloses the application of the above-mentioned Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel in inhibiting the oxidative deterioration of meat protein gel.

[0016] Compared with the prior art, the present invention has the following beneficial effects: 1. Precise formulation and synergistic effect of the complex system. This invention constructs a highly efficient oxidation-inhibiting complex by precisely controlling the concentration of myofibrillar protein solution, the amount of Polygonatum sibiricum polysaccharide added, and the final concentration of each component in the oxidation-inducing system. Polygonatum sibiricum polysaccharide, as a natural active ingredient, forms a stable complex system with myofibrillar protein, specifically scavenging reactive oxygen species generated during oxidation induction, reducing protein carbonylation, thiol oxidation, and other deterioration phenomena, significantly improving the oxidative stability of the meat protein gel and extending its shelf life. Simultaneously, the concentration range of each component in the oxidation-inducing system is optimized to simulate the natural oxidation environment of the meat protein gel during processing and storage, while also blocking the oxidation chain reaction through the regulatory effect of Polygonatum sibiricum polysaccharide. Compared to the system without Polygonatum sibiricum polysaccharide, this reduces the oxidative degradation rate of the meat protein gel by more than 30%, and significantly extends the time for which the gel structure integrity is maintained.

[0017] 2. Natural and safe, suitable for food processing needs. The Polygonatum polysaccharide used in this invention is a natural plant extract. Compared with chemically synthesized antioxidants, it has advantages such as no toxic side effects, good biocompatibility, and edibility, meeting the needs of modern food industry for natural and healthy additives. Moreover, the amount of Polygonatum polysaccharide added is controlled in a low concentration range of 0.1%-0.7%, which can exert antioxidant effects without affecting the original flavor of meat protein gel.

[0018] 3. Optimize meat protein gel quality and preserve product nutrition and sensory characteristics. This invention provides a suitable environment for the binding of myofibrillar protein and Polygonatum polysaccharides by rationally setting the concentration of myofibrillar protein solution (40-60 mg / mL) and the pH range of phosphate buffer (7.2-7.6). The resulting composite system maintains the dense structure and good toughness of the gel after heating and gelation, avoiding problems such as gel separation, rough texture, and flavor deterioration caused by oxidation. The addition of Polygonatum polysaccharides not only exerts an antioxidant effect but also acts as a natural thickener and stabilizer, improving the gel's water retention, elasticity, and chewiness, while preserving the nutritional value of livestock and poultry meat protein, preventing amino acid loss and harmful substance generation during oxidation, and ensuring that the final product meets both nutritional and sensory quality standards.

[0019] 4. The preparation process is mild and easy to industrialize. The preparation method of this invention requires no complex equipment or harsh reaction conditions. It can be completed simply by stirring at room temperature, allowing the product to stand at a low temperature of 0-4℃, and then heating it at 60-90℃. The process is simple, energy consumption is low, and the parameters of each step are easy to control, effectively reducing equipment investment and operating costs in industrial production. Furthermore, no harmful solvents are added during the preparation process, resulting in a product with high purity and good safety, meeting the clean production requirements of the food industry and facilitating large-scale industrial application. Attached Figure Description

[0020] Figure 1 Temperature scanning rheological diagram of myofibrillar protein gel under oxidative conditions; Figure 2 Frequency scan rheometry of myofibrillar protein gel under oxidative conditions; Figure 3 DSC image of myofibrillar protein gel under oxidative conditions; Figure 4 This is a scanning electron microscope image of myofibrillar protein gel under oxidative conditions. Detailed Implementation

[0021] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of the present invention.

[0022] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0023] The present invention will be further described in detail below with reference to specific embodiments and accompanying drawings. These embodiments are only for explaining the present invention and are not intended to limit the scope of protection of the present invention. The myofibrillar protein used in the present invention is derived from fresh chicken breast meat and is prepared for use after conventional extraction and purification; Polygonatum polysaccharide is a component obtained by water extraction, alcohol precipitation and purification of Polygonatum rhizome, with a purity ≥70% (purchased from Shanghai Yuanye Biotechnology Co., Ltd., product number: S27804; batch number: KS386711); the phosphate buffer is 1 mol / L Na2HPO4-NaH2PO4 buffer, and the remaining reagents are food grade or analytical grade.

[0024] Example 1 This embodiment provides a Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel, and its preparation method includes the following steps: 1) Preparation of myofibrillar protein solution: Mix myofibrillar protein with phosphate buffer at pH 7.4, stir to dissolve, and prepare a myofibrillar protein solution with a concentration of 50 mg / mL. Let it stand at room temperature for 10 min for later use. 2) Preparation of composite protein solution: Place the above myofibrillar protein solution in a room temperature stirring device, set the stirring speed to 200 r / min, slowly add Polygonatum polysaccharide at 0.3% of the mass of myofibrillar protein solution, and continue stirring for 30 min until a homogeneous composite protein solution without precipitation is formed. 3) Construction of the complex protein system: Add the oxidation-inducing system to the complex protein solution in the following order: first add ferric chloride and ascorbic acid, mix well, and then add hydrogen peroxide to make the final concentrations of each component as follows: ferric chloride 0.01 mmol / L, ascorbic acid 0.1 mmol / L, and hydrogen peroxide 5 mmol / L. After mixing well, place in a refrigerator at 0-4℃ and let stand for 24 h to obtain the complex protein system. 4) Gelation treatment: The complex protein system is transferred to a food-grade container, placed in a constant temperature water bath, heated at 80°C for 25 min, and then naturally cooled to room temperature to obtain a gel-like product, which is the Polygonatum polysaccharide complex used to inhibit the oxidative deterioration of meat protein gel.

[0025] Example 2 This embodiment provides a Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel, and its preparation method includes the following steps: 1) Preparation of myofibrillar protein solution: Mix myofibrillar protein with phosphate buffer at pH 7.2, stir to dissolve, and prepare a myofibrillar protein solution with a concentration of 40 mg / mL. Let it stand at room temperature for 10 min for later use. 2) Preparation of composite protein solution: Place the above myofibrillar protein solution in a room temperature stirring device, set the stirring speed to 100 r / min, slowly add Polygonatum polysaccharide at 0.1% of the mass of myofibrillar protein solution, and continue stirring for 40 min until a homogeneous composite protein solution without precipitation is formed. 3) Construction of the complex protein system: Add the oxidation-inducing system to the complex protein solution in the following order: first add ferric chloride and ascorbic acid, mix well, and then add hydrogen peroxide to make the final concentrations of each component as follows: ferric chloride 0.008 mmol / L, ascorbic acid 0.08 mmol / L, and hydrogen peroxide 1 mmol / L. After mixing well, place in a refrigerator at 0-4℃ and let stand for 24 h to obtain the complex protein system. 4) Gelation treatment: The complex protein system is transferred to a food-grade container, placed in a constant temperature water bath, heated at 60°C for 30 min, and then naturally cooled to room temperature to obtain a gel-like product, which is the Polygonatum polysaccharide complex used to inhibit the oxidative deterioration of meat protein gel.

[0026] Example 3 This embodiment provides a Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel, and its preparation method includes the following steps: 1) Preparation of myofibrillar protein solution: Mix myofibrillar protein with phosphate buffer at pH 7.6, stir to dissolve, and prepare a myofibrillar protein solution with a concentration of 60 mg / mL. Let it stand at room temperature for 10 min for later use. 2) Preparation of composite protein solution: Place the above myofibrillar protein solution in a room temperature stirring device, set the stirring speed to 300 r / min, slowly add Polygonatum polysaccharide at 0.7% of the mass of the myofibrillar protein solution, and continue stirring for 20 min until a homogeneous composite protein solution without precipitation is formed. 3) Construction of the complex protein system: Add the oxidation-inducing system to the complex protein solution in the following order: first add ferric chloride and ascorbic acid, mix well, and then add hydrogen peroxide to make the final concentrations of each component as follows: ferric chloride 0.012 mmol / L, ascorbic acid 0.12 mmol / L, and hydrogen peroxide 10 mmol / L; after mixing well, place in a refrigerator at 0-4℃ and let stand for 24 h to obtain the complex protein system. 4) Gelation treatment: The complex protein system is transferred to a food-grade container, placed in a constant temperature water bath, heated at 90°C for 20 min, and then naturally cooled to room temperature to obtain a gel-like product, which is the Polygonatum polysaccharide complex used to inhibit the oxidative deterioration of meat protein gel.

[0027] II. Verification Experiment 1. Preparation of Polygonatum polysaccharide complex to inhibit oxidative degradation of meat protein gel Step 1: Extract myofibrillar protein at 0~4℃ to obtain myofibrillar protein; wherein, the extraction process of the myofibrillar protein is as follows: Step 11, Cutting into pieces: Remove the fat and connective tissue from the chicken breast, cut it into pieces, weigh them, and set aside. Step 12, Separation: Place the diced chicken breast into a tissue homogenizer, add four times the volume of rigor mortis solution, homogenize, and centrifuge to obtain the primary precipitate; wherein, the rigor mortis solution consists of NaCl, NaH2PO4 / Na2HPO4, MgCl2, and EGTA; the concentration of NaCl in the rigor mortis solution is 0.1M, the concentration of MgCl2 is 2 mM, the concentration of NaH2PO4 / Na2HPO4 is 10 mM, and the concentration of EGTA is 1 mM; the pH of the rigor mortis solution is 7.0-7.05; the homogenization conditions are 15s × 4 times; the centrifugation process is carried out at 4℃, 5000r / min, for 15min.

[0028] Step 13, Filtration: Add four times the volume of NaCl solution to the precipitate from Step 12, homogenize and stir, then filter through four layers of gauze to obtain the filtrate; adjust the pH of the filtrate to 6.25 using HCl solution; after centrifugation again, myofibrillar protein is obtained. Step 14, Storage: Place the myofibrillar protein in a centrifuge tube, store it in a refrigerator at 4°C, and use it within 48 hours.

[0029] Step 15: Determine protein concentration: Using BSA as the standard protein, determine the protein concentration in the myofibrillar protein using the biuret method.

[0030] Step 2, preparation of the composite solution system and oxidation treatment, specifically includes the following steps: Step 21: Dilute the myofibrillar protein with phosphate buffer to obtain a myofibrillar protein dilution solution; wherein the concentration of the phosphate buffer is 1M and the pH is 7.4; the concentration of the myofibrillar protein dilution solution is 50 mg / mL.

[0031] Step 22: Add a natural antioxidant and Fenton oxidation system to the myofibrillar protein dilution solution to obtain a composite myofibrillar protein solution system; wherein, the natural antioxidant is Polygonatum polysaccharide; in the composite myofibrillar protein solution system, the mass percentage of Polygonatum polysaccharide is 0.1%-0.7%, and the concentration of myofibrillar protein is 50 mg / mL; the Fenton oxidation system is obtained by mixing FeCl3, ascorbic acid, and H2O2; in the Fenton oxidation system, the concentration of FeCl3 is 0.01 mmol / L, the concentration of ascorbic acid is 0.1 mmol / L, and the concentration of H2O2 is 0, 1, 5, or 10 mmol / L.

[0032] Step 23: Place the composite myofibrillar protein solution system in 0-4℃ for oxidation reaction for 24 h to obtain the reaction product; wherein, the oxidation reaction is terminated by adding Trolox; wherein, the concentration of Trolox is 1 mM.

[0033] 2. Experimental Methods 1) Rheology We used a rheometer (model MCR 302e) to determine the rheological properties of the gel samples. The samples were placed between parallel plates (1 mm gap) and their edges were coated with paraffin oil to prevent evaporation. The experimental temperature was set at 25°C. Dynamic tests, including strain scanning and frequency scanning, were used to ensure the measured data were within the linear viscoelastic (LVR) region. Temperature scanning experiments were conducted within the LVR range, with a heating range of 20–80°C and a heating rate of 2°C / min. Changes in storage modulus (G') were recorded during the measurements to evaluate the effects of different PSP additives and oxidation treatments on MP gelation.

[0034] 2) Thermal stability Following the previous method with slight modifications, the heat flow profiles of MP sol in the range of 30°C to 180°C were recorded using a differential scanning calorimeter (DSC1, Mettler Toledo, USA) at a heating rate of 10 °C / min. The maximum phase transition temperature (Tmax) and enthalpy change (ΔH) during the heating process were analyzed using Universal software.

[0035] 3) Microstructure The morphology of the gel samples was observed using a SEM (Nava NanoSEM 450, FEI, The Czech Republic) at an accelerating voltage of 5 kV. In short, the protein gel samples were fixed onto a conductive adhesive and sprayed with gold for 1 minute. SEM images were taken using a 600× magnification lens.

[0036] III. Experimental Results This invention appendix Figure 1-3 In the diagram, MP represents the control group; MP-1, MP-3, MP-5, and MP-7 represent myofibrillar protein gel systems with 0.1%, 0.3%, 0.5%, and 0.7% of Polygonatum polysaccharide added, respectively. 0, 1, 5, and 10 mM H2O2 represent different Fenton oxidation systems.

[0037] 1. Rheological properties Temperature scan, such as Figure 1As shown, all experimental groups exhibited a continuous decreasing trend in G' value within the 20-80℃ range, while the Tan δ value gradually increased in the 20-50℃ range and then decreased sharply in the 50-80℃ range. During heating, the G' values ​​of MP-PSP and MP gels significantly exceeded their corresponding G” values, indicating that the system mainly exhibited elastic properties. Compared with the unoxidized control group (0mM hydrogen peroxide), the oxidized group showed a lower G' value, indicating that excessive oxidation exposed the hydrophobic groups of MP, leading to cross-linking and aggregation into large particles. This process impaired the heat-induced cross-linking between the myosin heavy and light chains in the gel network. The addition of Polygonatum polysaccharide increased the G' value of oxidized MP, which may be attributed to its antioxidant properties that alleviate oxidation-induced denaturation. In the Fenton system, the addition of Polygonatum polysaccharide led to an increase in G” value, with the MP-5 group reaching the highest G” value.

[0038] Frequency scanning, such as Figure 2 As shown, both G' and G” gradually increased with increasing frequency, and G' value exceeded G”, indicating that the gel sample had higher elasticity. The Tan δ value initially decreased slowly and then gradually rebounded, remaining below 1. After adding PSP, the G' and G” values ​​of the MP-PSP system were significantly higher than those of the MP control group, indicating that an appropriate amount of PSP can improve the elasticity of the composite gel. With increasing PSP concentration, the intermolecular distance between proteins decreased and their aggregation state changed, thereby enhancing intermolecular interactions and promoting the formation of a more stable network structure. The G' and G” values ​​of the mild oxidation group (1 mM hydrogen peroxide) were significantly higher than those of the unoxidized group, while excessive oxidation (5 and 10 mM hydrogen peroxide) led to a decrease in the G' and G” values. This proves that excessive oxidation accelerated the degradation rate of MP, hindered the timely formation of the gel network, and caused a decrease in the G' value of the MP gel.

[0039] 2. Stability Analysis like Figure 3 As shown, all samples exhibited a single endothermic peak (70-95℃), indicating the stability of the MP-PSP complex. From... Figure 3 As shown in Figure A, the peak temperature increased after adding PSP in the unoxidized state. With the increase in peak temperature, the endothermic peak area increased, which is due to the PSP-MP gel absorbing more heat during heating. Therefore, the binding of PSP and MP protein improved the thermal stability of the gel, with the gel containing 0.5% PSP maintaining the best binding ability. The thermal stability of the MP gel first increased and then decreased after oxidation treatment, reaching a maximum transition temperature of 89.33℃ at 1 mM H2O2. The thermal stability of the MP-PSP composite gel gradually improved after adding PSP. The MP-5 group had the highest temperature, reaching 91.67℃, when the oxidation concentration was 1 mM hydrogen peroxide. Figure 3As can be seen from C and D, the peak value of MP decreased due to severe oxidation damaging the structure of MP. However, the peak value of MP-PSP gradually increased after the addition of PSP, indicating that PSP has a protective effect on the structure of MP.

[0040] 3. Microstructure See Figure 4 Under 600x magnification, it is evident that the higher the degree of oxidation, the rougher the MP gel surface, the looser the structure, and the larger the pores, indicating that excessive oxidation hinders the formation of an ordered gel network. This may explain the severe dehydration of MP during gel formation. In the Fenton system, with increasing PSP concentration, the gel pores gradually decrease, and the network structure becomes more compact. At this point, MP exhibits a fine and clear fibrous structure, which may be due to the cross-linking between the reactive hydroxyl groups in PSP and protein groups, thereby forming a more ordered and uniform gel structure and reducing local aggregation. In the mild oxidation system, PSP significantly inhibits hydroxyl-induced damage and improves the gel structure, with MP-5 exhibiting a more regular and dense network structure.

[0041] This invention discloses a method for inhibiting the oxidative degradation of protein gel using Polygonatum sibiricum polysaccharide. By adding Polygonatum sibiricum polysaccharide solution to different oxidation systems, the rheological properties of the composite protein gel can be significantly improved, its thermal stability enhanced, and an ordered and uniform gel structure formed. The appropriate oxidation concentration (1 mM H₂O₂) and the amount of Polygonatum sibiricum polysaccharide added affect its distribution in the composite protein system and its interaction with proteins, thereby regulating the rheological behavior, thermal stability, and microstructure of the composite protein gel.

[0042] The above content is only for illustrating the technical concept of the present invention and should not be construed as limiting the scope of protection of the present invention. Any modifications made to the technical solution based on the technical concept proposed in this invention shall fall within the scope of protection of the claims of this invention.

Claims

1. A Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel, characterized in that, It consists of myofibrillar protein solution, Polygonatum polysaccharide, and an oxidation-inducing system; wherein: The concentration of the myofibrillar protein solution is 40-60 mg / mL, and the solvent is a phosphate buffer solution with a pH of 7.2-7.6; The amount of Polygonatum polysaccharide added is 0.1%-0.7% of the mass of the myofibrillar protein solution; The oxidation-inducing system comprises ferric chloride at a final concentration of 0.008-0.012 mmol / L, ascorbic acid at a final concentration of 0.08-0.12 mmol / L, and hydrogen peroxide at a final concentration of 0-10 mmol / L.

2. The Polygonatum polysaccharide complex for inhibiting oxidative deterioration of meat protein gel according to claim 1, characterized in that, The phosphate buffer solution has a concentration of 1 mol / L and a pH of 7.

4.

3. The Polygonatum polysaccharide complex for inhibiting oxidative deterioration of meat protein gel according to claim 1, characterized in that, The amount of Polygonatum polysaccharide added is 0.1%, 0.3%, 0.5%, and 0.7% of the mass of the myofibrillar protein solution.

4. The Polygonatum polysaccharide complex for inhibiting oxidative deterioration of meat protein gel according to claim 1, characterized in that, The final concentration of hydrogen peroxide in the oxidation-inducing system is selected from 0 mmol / L, 1 mmol / L, 5 mmol / L or 10 mmol / L.

5. The Polygonatum polysaccharide complex for inhibiting oxidative deterioration of meat protein gel according to claim 1, characterized in that, The myofibrillar protein is derived from livestock and poultry meat, which is selected from one or more of chicken, pork, beef, or mutton.

6. The method for preparing the Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel according to any one of claims 1-5, characterized in that, Includes the following steps: 1) Mix myofibrillar protein with phosphate buffer to prepare a myofibrillar protein solution with a concentration of 50 mg / mL; 2) Under stirring conditions, add Polygonatum polysaccharide to the myofibrillar protein solution and continue stirring until a homogeneous complex protein solution is formed; 3) Add the oxidation-inducing system to the composite protein solution, mix well, and let it stand at 0-4 ℃ for 24 h to obtain the composite protein system; 4) The complex protein system is heated to obtain a gel-like product, namely the Polygonatum polysaccharide complex used to inhibit the oxidative deterioration of meat protein gel.

7. The method for preparing the Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel according to claim 6, characterized in that, In step 2), the stirring speed is 100-300 r / min and the stirring time is 20-40 min.

8. The method for preparing the Polygonatum polysaccharide inhibitor for oxidative deterioration of meat protein gel according to claim 6, characterized in that, In step 3), the components in the oxidation-inducing system are added in the following order: first add ferric chloride and ascorbic acid, mix them evenly, and then add hydrogen peroxide.

9. The method for preparing the Polygonatum polysaccharide complex for inhibiting the oxidative deterioration of meat protein gel according to claim 6, characterized in that, In step 4), heat the mixture at 60-90 ℃ for 20-30 min.

10. The use of the Polygonatum polysaccharide complex according to any one of claims 1-5 in inhibiting the oxidative deterioration of meat protein gel.

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