变性淀粉对肌原纤维蛋白凝胶特性的影响

doi:10.7506/spkx1002-6630-20190227-209

食品科学 ›› 2020, Vol. 41 ›› Issue (2): 22-28.doi: 10.7506/spkx1002-6630-20190227-209

变性淀粉对肌原纤维蛋白凝胶特性的影响

吴香，李新福，李聪，杨婷，周辉，杜先锋，徐宝才

（1.安徽农业大学茶与食品科技学院，安徽合肥 230036；2.肉品加工与质量控制国家重点实验室，江苏雨润肉食品有限公司，江苏南京 211806；3.合肥师范学院电子信息与电气工程学院，安徽合肥 230601；4.合肥工业大学食品与生物工程学院，安徽合肥 230036）

出版日期:2020-01-25 发布日期:2020-01-19
基金资助:
国家自然科学基金面上项目（31471700）； “十三五”国家重点研发计划重点专项（2016YFD0400700；2016YFD0400703）

Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein

WU Xiang, LI Xinfu, LI Cong, YANG Ting, ZHOU Hui, DU Xianfeng, XU Baocai

(1. School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; 2. State Key Laboratory of Meat Processing & Quality Control, Jiangsu Yurun Meat Industry Co. Ltd., Nanjing 211806, China;3. School of Electronic Information and Electrical Engineering, Hefei Normal University, Hefei 230601, China; 4. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230036, China)

Online:2020-01-25 Published:2020-01-19

摘要/Abstract

摘要： 分别将0%、4%、6%、8%、10%和12%的玉米原淀粉、玉米乙酰化二淀粉磷酸酯、木薯乙酰化双淀粉己二酸酯淀粉（acetylated distarch adipate，ADA）、木薯醋酸酯变性淀粉（starch acetate，SA）添加到肌原纤维蛋白溶液中，制备淀粉-蛋白复合物并测定流变特性、凝胶强度、保水性和水分子弛豫时间等指标。结果表明：添加淀粉可显著提高肌原纤维蛋白的储能模量G′，G′在42 ℃左右开始增加，此时肌原纤维蛋白开始变性形成凝胶，添加变性淀粉可显著延迟肌原纤维蛋白的变性温度（43～46 ℃）。变性淀粉添加量为8%时淀粉-蛋白复合物凝胶强度均达到最大，而原淀粉对肌原纤维蛋白的凝胶强度影响不显著（P＞0.05）。添加变性淀粉的复合凝胶保水性比原淀粉保水性高约13%（P＜0.05），SA-蛋白复合物与ADA-蛋白复合物保水性最高。核磁共振分析表明T2弛豫时间随变性淀粉添加量增大而减小，T22向快弛豫方向移动，说明变性淀粉的添加降低了水分子的移动性。因此，ADA-蛋白复合物对肌原纤维蛋白的流变性、凝胶强度、保水性和水分迁移影响最显著，添加10%以内变性淀粉可显著提高肌原纤维蛋白的G′和保水性，同时增大凝胶强度，降低水分迁移速率。

关键词: 淀粉, 肌原纤维蛋白, 流变特性, 凝胶强度, 水分迁移

Abstract: Starch-protein composites were prepared by separately adding different levels (0%, 4%, 6%, 8%, 10%, and 12%) of native corn starch (NCS), acetylated distarch phosphate (ADP), acetylated distarch adipate (ADA) and starch acetate (SA) to myofibrillar protein (MP) solution, and their rheological properties, gel strength, water-holding capacity and nuclear magnetic resonance (NMR) water relaxation time were measured. The results showed that the addition of starches significantly increased the storage modulus (G′) of MP, which began to increase at around 42 ℃. At this time MP began to form a gel, and the addition of modified starches significantly delayed the denaturation of MP (43–46 ℃). The gel strength of starch-protein composites reached its maximum when the addition level of modified starches was 8%, while NCS had no significant effect on the gel strength of MP (P > 0.05). The WHC of starch-protein composite gels with modified starches was about 13% higher than that with NCS (P < 0.05), and the best WHC occurred with the addition of SA and ADA. NMR analysis showed that the T2 relaxation time decreased with increasing level of modified starches, and T22 moved in the direction of fast relaxation, which indicates that the addition of modified starches reduced the mobility of water molecules. Therefore, among the modified starches, ADA has the most significant effect on the rheological properties, gel strength, WHC and moisture migration of MP. An appropriate amount (no greater than 10%) of modified starches can significantly improve the G’, gel strength and WHC of MP and decrease the water migration rate.

Key words: starch, myofibrillar proteins, rheological properties, gel strength, moisture migration

中图分类号:

TS251.55

吴香，李新福，李聪，杨婷，周辉，杜先锋，徐宝才. 变性淀粉对肌原纤维蛋白凝胶特性的影响[J]. 食品科学, 2020, 41(2): 22-28.

WU Xiang, LI Xinfu, LI Cong, YANG Ting, ZHOU Hui, DU Xianfeng, XU Baocai. Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein[J]. FOOD SCIENCE, 2020, 41(2): 22-28.

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变性淀粉对肌原纤维蛋白凝胶特性的影响

Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein

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