食品科学 ›› 2019, Vol. 40 ›› Issue (7): 101-107.doi: 10.7506/spkx1002-6630-20181130-348

• 食品工程 • 上一篇    下一篇

超高压条件下亚麻籽胶对猪肉肌原纤维蛋白凝胶特性的影响

刘 旺,冯美琴,孙 健,徐幸莲,周光宏   

  1. 1.南京农业大学食品科技学院,国家肉品质量安全控制工程技术研究中心,江苏 南京 210095;2.金陵科技学院动物科学与技术学院,江苏 南京 210038
  • 出版日期:2019-04-15 发布日期:2019-05-05
  • 基金资助:
    国家自然科学基金面上项目(31771986);国家自然科学基金青年科学基金项目(31401516);中央级公益性科研院所基本科研业务费专项资金项目(KYSP201701);金陵科技学院博士基金项目(JIT-B-201301)

Influence of Ultra High Pressure Treatment on the Effect of Flaxseed Gum on the Properties of Pork Myofibrillar Protein Gel

LIU Wang, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong   

  1. National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 2. College of Animal Science and Technology, Jinling Institute of Technology, Nanjing 210038, China
  • Online:2019-04-15 Published:2019-05-05

摘要: 将亚麻籽胶添加到猪肉肌原纤维蛋白中制成混合体系,经不同压力梯度(0.1~400 MPa、10 min)处理,通过对混合体系的流变特性、低场核磁水分分布、分子间作用力和凝胶微观结构分析,研究不同压力下亚麻籽胶对肌原纤维蛋白凝胶保水性(water-holding capacity,WHC)、硬度以及作用机制的影响,确定最适处理压力,以期进一步增强亚麻籽胶对肌原纤维蛋白凝胶特性的改善作用。结果表明:0.1~100 MPa处理时,亚麻籽胶显著提高了肌原纤维蛋白凝胶WHC,使肌原纤维蛋白储能模量(G’)、损耗模量(G’’)下降,显著降低了肌原纤维蛋白凝胶强度(P<0.05);压力升高至200 MPa时,亚麻籽胶进一步提高了肌原纤维蛋白凝胶WHC,增加了其G’、G’’和结合水的峰面积,形成的凝胶微观结构交联致密,显著提高了肌原纤维蛋白凝胶硬度(P<0.05);300~400 MPa处理时,随着压力进一步增加,亚麻籽胶对肌原纤维蛋白凝胶WHC和凝胶强度的提高作用下降。0.1~400 MPa时,随着压力增加,对照组与处理组疏水性和活性巯基含量均显著增加(P<0.05),亚麻籽胶对其基本无影响。以上结果表明,200 MPa处理条件下,亚麻籽胶对肌原纤维蛋白凝胶特性的改善达到最佳,是亚麻籽胶发挥其作用的最适处理压力。

关键词: 肌原纤维蛋白, 超高压, 亚麻籽胶, 凝胶特性, 作用机制

Abstract: In order to explore the optimal ultra high pressure (UHP) treatment for enhancing the effect of flaxseed gum in improving myofibrillar protein gel properties, myofibrillar protein gels with flaxseed gum treated under different pressure conditions (0.1–400 MPa, 10 min) were evaluated for rheological properties, water distribution as analyzed by low-field nuclear magnetic resonance (NMR), intermolecular forces and microstructure. The influence of UHP on the effect of flaxseed gum on the water-holding capacity (WHC) and strength of myofibrillar protein gel was elucidated. The results showed that upon exposure to pressure ranging between 0.1 and 100 MPa, flaxseed gum significantly increased the WHC, and decreased the storage modulus (G’), loss modulus (G’’) and gel strength (P < 0.05); at a pressure of up to 200 MPa, flaxseed gum further enhanced the WHC and increased G’, G’’ and the peak area of bound water of myofibrillar protein gel, promoting the formation of a compact cross-linked gel network structure and consequently increasing the gel strength (P < 0.05); the effect of flaxseed gum on the WHC and gel strength was mitigated with increasing pressure from 300 to 400 MPa. Hydrophobicity and reactive sulfhydryl group content increased significantly in both the control and treatment groups with increasing pressure from 0.1 to 400 MPa (P < 0.05) and were not affected by the presence or absence of flaxseed gum. In conclusion, flaxseed gum can improve the gel properties of myofibrillar protein to the maximum extent at 200 MPa, and this pressure is optimal for improved gel properties of myofibrillar protein with flaxseed gum.

Key words: myofibrillar protein, ultra high pressure, flaxseed gum, gel properties, mechanism

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