食品科学

• 基础研究 • 上一篇    下一篇

离子强度对猪肉肌原纤维蛋白乳化特性和理化特性的影响

吴菊清1,邵俊花2,魏朝贵1,徐幸莲1,周光宏1   

  1. 1.南京农业大学 肉品加工与质量控制教育部重点实验室,江苏 南京 210095;
    2.渤海大学食品科学研究院,辽宁 锦州 121013
  • 出版日期:2014-12-15 发布日期:2014-12-15

Effect of Ionic Strength on Emulsifying and Physico-chemical Properties of Pork Myofibrillar Protein

WU Ju-qing1, SHAO Jun-hua2, WEI Chao-gui1, XU Xing-lian1, ZHOU Guang-hong1,*   

  1. 1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University,
    Nanjing 210095, China; 2. Food Science Research Institute, Bohai University, Jinzhou 121013, China
  • Online:2014-12-15 Published:2014-12-15

摘要:

以猪肉肌原纤维蛋白为研究对象,测定不同离子强度下肌原纤维蛋白的乳化特性,包括乳化能力(emulsifying capacity,EC)、乳化稳定性(emulsifying stability,ES),同时测定不同离子强度下肌原纤维蛋白的溶解性、分子间氢键、表面疏水性、活性巯基和总巯基等理化特性,并对理化特性、乳化特性指标进行了相关性分析。结果表明:随着介质离子强度的提高,肌原纤维蛋白的EC和ES增强,溶解度增大,分子间氢键、活性巯基呈上升趋势,表面疏水性则呈下降趋势,而总巯基则无明显变化;溶解度与EC显著正相关(P<0.05),与ES呈极显著正相关(P<0.01),活性巯基和氢键都与EC呈极显著正相关(P<0.01),而表面疏水性与EC呈极显著负相关(P<0.01),与ES显著负相关(P<0.05)。结论:改变肌原纤维蛋白介质的离子强度,导致肌原纤维蛋白的乳化特性、理化特性产生变化,肌原纤维蛋白的理化特性和乳化特性之间有显著或极显著的相关性。

关键词: 肌原纤维蛋白, 乳化, 离子强度, 溶解度

Abstract:

The objective of this study was to evaluate the effect of ionic strength on the emulsifying and physico-chemical
properties of pork myofibrillar proteins (MP). MP was extracted and its emulsifying and physico-chemical properties
including emulsifying capacity (EC), emulsion stability (ES), solubility and intermolecular hydrogen bonds, surface
hydrophobicity, and active and total sulfydryl groups under different ionic strengths were measured correlated with each
other. The results showed that EC, ES and solubility increased with increasing ionic strength. Meanwhile, the contents
of active sulfhydryl group and intermolecular hydrogen bonds tended to increase, whereas the surface hydrophobicity
decreased. Total sulfhydryl groups did not exhibit any change. The solubility was positively correlated with either EC
(P < 0.05) or ES (P < 0.01), and active sulfydryl groups were positively correlated with EC (P < 0.01). On the other hand,
the surface hydrophobicity was negatively correlated with either EC (P < 0.01) or ES (P < 0.05). Therefore, ionic strength
can affect the emulsifying and physico-chemical properties of MP, with a significant or extremely significant correlation
observed between these two properties.

Key words: myofibrillar protein, emulsification, ionic strength, solubility

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