食品科学 ›› 2020, Vol. 41 ›› Issue (8): 8-13.doi: 10.7506/spkx1002-6630-20190618-211

• 食品化学 • 上一篇    下一篇

蛋白质氧化对羊肉糜流变与凝胶特性的影响

张海璐,黄翔,杨燃,安凤平,艾明艳,黄群   

  1. (1.福建农林大学食品科学学院,福建 福州 350002;2.塔里木大学生命科学学院,新疆 阿拉尔 843300)
  • 出版日期:2020-04-25 发布日期:2020-04-20
  • 基金资助:
    国家自然科学基金地区科学基金项目(31760465)

Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters

ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, AI Mingyan, HUANG Qun   

  1. (1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;2. School of Life Science, Tarim University, Arael 843300, China)
  • Online:2020-04-25 Published:2020-04-20

摘要: 为探究蛋白质氧化对羊肉糜流变和凝胶特性的影响,基于氧化体系对羊肉施加不同程度的氧化作用,测定其肌原纤维蛋白的羰基和总巯基含量,分析羊肉糜的流变特性、质构特性、凝胶强度、持水性与色泽的变化规律。结果表明,随着氧化时间的延长,羰基含量显著增加,总巯基含量显著下降。在动态频率变化过程中,氧化时间越短,储能模量G′值相对越高;在升温过程中,肉糜的G′经历了3 个阶段的变化,20~47 ℃缓慢下降,48~54 ℃下降速率加快,55~75 ℃迅速上升;在降温过程中G′逐渐升高。随着蛋白质氧化时间的延长,肉糜的硬度、弹性、凝聚性、胶黏性、咀嚼性和回复性降低,凝胶强度和持水性显著降低。L*值(亮度)、a*值(红度)和W(白度)值随着蛋白质氧化时间的延长而降低。蛋白质氧化会导致羊肉糜流变和凝胶特性劣化,对羊肉的加工特性产生不利影响。

关键词: 蛋白质氧化, 羊肉糜, 肌原纤维蛋白, 流变特性, 凝胶特性

Abstract: This study was performed in order to explore the effect of protein oxidation on the rheological and gel properties of mutton batters. Based on a model oxidation system, different degrees of oxidation were applied to mutton. The carbonyl and total sulfhydryl contents of myofibrillar proteins were determined, and the rheological properties, texture properties, gel strength, water-holding capacity and color of mutton batters were analyzed. The results showed that the carbonyl content increased significantly while the total sulfhydryl content decreased significantly with prolonging oxidation time. The shorter the oxidation time, the higher the storage modulus G’ for each frequency. As temperature rose, G’ was changed in three stages: decreasing slowly from 20 to 47 ℃, and then rapidly from 48 to 54 ℃, and finally increasing rapidly from 55 to 75 ℃. G’ gradually increased during the cooling process. Moreover, as the oxidation time was prolonged, the hardness, elasticity, cohesiveness, adhesiveness, chewiness and resilience of mutton batters declined, and the gel strength and water-holding capacity significantly decreased. The values of L* (brightness), a* (redness) and W (whiteness) also decreased with increasing protein oxidation time. This study showed that protein oxidation could lead to the deterioration of the rheological and gel properties of mutton batters, which adversely affects the processing characteristics of mutton.

Key words: protein oxidation, mutton batters, myofibrillar proteins, rheological properties, gelation properties

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