钠替代条件下鸡胸腿肉肌原纤维蛋白热致凝胶性质的流变及拉曼光谱特征

doi:10.7506/spkx1002-6630-201321007

食品科学 ›› 2013, Vol. 34 ›› Issue (21): 30-35.doi: 10.7506/spkx1002-6630-201321007

钠替代条件下鸡胸腿肉肌原纤维蛋白热致凝胶性质的流变及拉曼光谱特征

王鹏，陈林，孙健，康壮丽，夏天兰，徐幸莲*，周光宏

肉品加工与质量控制教育部重点实验室，南京农业大学食品科技学院，江苏南京 210095

收稿日期:2013-08-26 修回日期:2013-10-17 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 徐幸莲 E-mail:xuxinglian@njau.edu.cn
基金资助:
国家自然科学基金青年科学基金项目(31101308)；江苏省自然科学基金项目(BK2011649)；
“十二五”农村领域国家科技计划课题(2012BAD28B01-03)；农业科技成果转化资金项目(SQ2012ECC300112)

Rheological and Raman Spectroscopic Characteristics of Heat-induced Chicken Myofibrillar Protein Gel Influenced by Sodium Substitution and Muscle Type

WANG Peng，CHEN Lin，SUN Jian，KANG Zhuang-li，XIA Tian-lan，XU Xing-lian*，ZHOU Guang-hong

Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received:2013-08-26 Revised:2013-10-17 Online:2013-11-15 Published:2013-10-28
Contact: XU Xing-lian E-mail:xuxinglian@njau.edu.cn

摘要/Abstract

摘要：

肉的凝胶性能受到其所处体系的盐浓度及盐种类的影响，实验以常量钠(0.6mol/L NaCl)和低钠(0.4mol/LNaCl)为对照，研究肉凝胶模型中0.4mol/L NaCl＋0.2mol/L KCl、0.4mol/L NaCl＋0.1mol/L MgCl2和0.4mol/L NaCl＋0.5%三聚磷酸钠(TPP)的钠部分替代处理对鸡胸肉肌原纤维蛋白、鸡腿肉肌原纤维蛋白以及二者混合蛋白热诱导凝胶的质构、动态流变性质和拉曼光谱特征。结果表明：胸肉肌原纤维蛋白凝胶的质构和流变数值高于相应的腿肉肌原纤维蛋白，腿肉肌原纤维蛋白凝胶能力不足的缺陷可通过混合蛋白凝胶中以KCl和TPP部分替代NaCl产生的蛋白质相互作用得以弥补。进一步的拉曼光谱研究表明，胸肉肌原纤维蛋白凝胶的β-折叠含量高于腿肉，而经蛋白混合和钠替代后，混合肉的二级结构β-折叠与腿肉相比有显著提高。总体而言，可利用NaCl被部分替代条件下发生的蛋白质相互作用调节胸肉和腿肉这两种不同来源的蛋白凝胶性质。

关键词: 钠替代, 肌原纤维蛋白, 热致凝胶, 流变, 拉曼光谱

Abstract:

Gel properties of muscle proteins are affected by the concentration and type of salt. An attempt to partial replacement
of NaCl in myofibrillar protein gelation model through the use of three treatments (0.4 mol/L NaCl + 0.2 mol/L KCl, 0.4 mol/L
NaCl+ 0.1 mol/L MgCl2 and 0.4 mol/L NaCl + 0.5% TPP) in comparison to controls (0.6 mol/L NaCl as normal control and
0.4 mol/L NaCl as low sodium control) was assayed to evaluate textural, rheological and raman spectroscopic characteristics
of heat-induced myofibrillar protein gel from thigh and breast muscles as well as their combination. The results showed
that the texture and rheological parameters of heat-induced breast myofibrillar protein gel were higher than those of heatinduced
thigh myofibrillar protein gel. The lower gel-forming capacity of thigh myofibrillar protein could be improved by
protein-protein interactions as a result of partial replacement of NaCl with KCl or TPP. Raman spectroscopic studies showed
a higher percentage of β-sheet in breast myofibrillar proteins than thigh myofibrillar proteins and significantly increased
percentage of β-sheet in myofibrillar proteins from mixed breast and thigh muscles with partial replacement of NaCl
compared with single thigh muscle. Overall, the properties of heat-induced myofibrillar protein gels from breast and thigh
muscles can be regulated by protein-protein interactions under partial replacement of NaCl.

Key words: sodium substitution, myofibrillar protein, heat-inducted gelation, rheology, Raman spectroscopy

中图分类号:

TS201.2

王鹏，陈林，孙健，康壮丽，夏天兰，徐幸莲*，周光宏. 钠替代条件下鸡胸腿肉肌原纤维蛋白热致凝胶性质的流变及拉曼光谱特征[J]. 食品科学, 2013, 34(21): 30-35.

WANG Peng，CHEN Lin，SUN Jian，KANG Zhuang-li，XIA Tian-lan，XU Xing-lian*，ZHOU Guang-hong. Rheological and Raman Spectroscopic Characteristics of Heat-induced Chicken Myofibrillar Protein Gel Influenced by Sodium Substitution and Muscle Type[J]. FOOD SCIENCE, 2013, 34(21): 30-35.

参考文献

[1]周光宏.畜产品加工学 [M]. 北京：中国农业出版社, 2002:40-41

[2]韩敏义.肌原纤维蛋白结构与热诱导凝胶功能特性关系研究 [D]:南京农业大学, 2009:86-87.

[3]Choe I S, Morita J I, Yamamoto K, et al.Heat‐induced Gelation of MyosinsSubfragments from Chicken Leg and Breast Muscles at High Ionic Strength and Low pH[J].Journal of food science, 1991, 56(4):884-890

[4]陈昌.鸡胸肉, 腿肉混合肌原纤维蛋白热诱导凝胶特性的研究 [D]:南京农业大学, 2011.32-33

[5]Xiong Y.Thermally induced interactions and gelation of combined myofibrillar protein from white and red broiler muscles[J].Journal of food science, 1992, 57(3):581-585

[6]陈昌, 王鹏, 徐幸莲.不同质量比鸡胸肉, 鸡腿肉混合肌原纤维蛋白的热诱导凝胶特性[J].食品科学, 2012, 33(009):58-63

[7]Verma A K, Banerjee R.Low-sodium meat products: Retaining salty taste for sweet health[J].Critical reviews in food science and nutrition, 2013, 52(1):72-84

[8]Albarracín W, Sánchez I C, Grau R, et al.Salt in food processing; usage and reduction: a review[J].International Journal of Food Science & Technology, 2011, 46(7):1329-1336

[9]Choi Y M, Jung K C, Jo H M, et al.Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage [J]. Meat Science, 2013, [J].meat science, 2013, 96(1):21-25

[10]Horita C N, Morgano M A, Celeghini R M S, et al.Physico-chemical and sensory properties of reduced-fat mortadella prepared with blends of calcium,magnesium and potassium chloride as partial substitutes for sodium chloride[J].Meat Science, 2011, 89(4):426-433

[11]Verma A K, Banerjee R, Sharma B D.Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer arietinum L) Hull Flour[J].Asian-Australian Journal of Animal Science, 2012, 25(2):291-298

[12]王鹏.血液蛋白的凝胶性质及其对肌原纤维蛋白凝胶的影响 [D]:南京农业大学, 2010:81-82.

[13]Saha A, Lee Y, Meullenet J F, et al.Consumer acceptance of broiler breast fillets marinated with varying levels of salt[J].Poultry science, 2009, 88(2):415-423

[14]费英, 韩敏义, 杨凌寒.对肌原纤维蛋白二级结构及其热诱导凝胶特性的影响[J].中国农业科学, 2010, 43(1):164-170

[15]Lee Y S, Zhekov Z G, Owens C M, et al.Effects of partial and complete replacement of sodium chloride with potassium chloride on the texture,flavor and water‐holding capacity of marinated broiler breast fillets[J].Journal of Texture Studies, 2012, 43(2):124-132

[16]Herrero A M.Raman spectroscopy for monitoring protein structure in muscle food systems[J].Critical reviews in food science and nutrition, 2008, 48(6):512-523

[17]陈倩, 李沛军, 孔保华.拉曼光谱技术在肉品科学研究中的应用[J].食品科学, 2012, 33(15):307-313

[18]Chen H, Han M.Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics[J].Food Research International, 2011, 44(5):1514-1520

[19]刘燕燕, 曾新安, 韩忠.光谱分析脉冲电场对大豆分离蛋白的影响[J].光谱学与光谱分析, 2010, 30(012):3236-3239

[20]Xu X-L, Han M-Y, Fei Y, et al.Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic[J].Meat Science, 2011, 87(3):159-164

[21]Herrero A M.Raman spectroscopy a promising technique for quality assessment of meat and fish: A review[J].Food Chemistry, 2008, 107(4):1642-1651

[22]Perisic N, Afseth N K, Ofstad R, et al.Characterizing salt substitution in beef meat processing by vibrational spectroscopy and sensory analysis [J]. Meat Science, 2013, [J].meat science, 2013, 95(3):576-585

钠替代条件下鸡胸腿肉肌原纤维蛋白热致凝胶性质的流变及拉曼光谱特征

Rheological and Raman Spectroscopic Characteristics of Heat-induced Chicken Myofibrillar Protein Gel Influenced by Sodium Substitution and Muscle Type

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价

[1]	戚明明，任志尚，张光耀，贺壮壮，汪陈洁，张东亮，马成业. 挤压处理对豌豆淀粉的流变特性和体外消化率的影响[J]. 食品科学, 2021, 42(9): 55-63.
[2]	孙聪，郑明珠，许秀颖，蔡丹，刘美宏，曹勇，刘景圣. 玉木耳多糖对杂粮粥糊化、流变及老化特性的影响[J]. 食品科学, 2021, 42(8): 46-51.
[3]	贾娜，林世文，刘丹，刘登勇. 芦丁诱导猪肉肌原纤维蛋白结构变化对蛋白凝胶特性的改善作用[J]. 食品科学, 2021, 42(8): 67-73.
[4]	姚慧，祁雪儿，毛俊龙，齐贺，武天昕，张宾. 3 种鱿鱼冻藏过程中肌原纤维蛋白功能特性变化[J]. 食品科学, 2021, 42(7): 207-213.
[5]	卢骁，董鹏程，张一敏，毛衍伟，梁荣蓉，杨啸吟，朱立贤，罗欣. 微冻贮藏对牛肉保水性的影响[J]. 食品科学, 2021, 42(7): 253-259.
[6]	刘忠博，耿升，蒋兆景，杨伟，刘本国. 基于环糊精的食品级Pickering乳液构建[J]. 食品科学, 2021, 42(6): 24-30.
[7]	贺文杰，吴彬彬，胥伟，王宏勋，易阳，雷飞飞. 热处理中芡实黄酮对肌原纤维蛋白结构的影响[J]. 食品科学, 2021, 42(6): 46-52.
[8]	姜姝，腾军伟，刘振民，张娟. 超高压处理对再制奶油干酪质构、流变学特性及微观结构的影响[J]. 食品科学, 2021, 42(5): 84-91.
[9]	李明奇，贺稚非，李少博，李冉冉，瞿丞，李洪军. 氯化钙-无花果蛋白酶-猕猴桃蛋白酶体系对兔肉肌原纤维蛋白结构的协同作用[J]. 食品科学, 2021, 42(4): 8-14.
[10]	王佳玉，陈凤莲，吴迪，汤晓智. 谷氨酰胺转氨酶对全麦面团特性及微观结构的影响[J]. 食品科学, 2021, 42(4): 51-57.
[11]	李文博，罗玉龙，郭月英，刘畅，窦露，赵丽华，苏琳，靳烨. 苏尼特羊宰后成熟过程中肌原纤维蛋白特性与肉品质的变化分析[J]. 食品科学, 2021, 42(3): 48-55.
[12]	冉丽丹，李文慧，赵超，钟媛媛，袁湖川，闫青青，朱伟超，董娟. 茶多酚-β-环糊精包合物对羊肚冷藏期间肌原纤维蛋白氧化的影响[J]. 食品科学, 2021, 42(3): 227-235.
[13]	徐安琪，杨镕，朱煜康，盛珍珍，宋琳璐，贾茹，黄涛，杨文鸽. 紫菜粉添加对鱿鱼鱼糜凝胶特性及其蛋白结构的影响[J]. 食品科学, 2021, 42(2): 46-52.
[14]	李宁宁，李钊，赵圣明，马汉军，张文振，康壮丽，朱明明，王正荣，何鸿举. 地皮菜添加量对鸡胸肉糜凝胶特性的影响[J]. 食品科学, 2021, 42(2): 53-59.
[15]	黄栋玮，谷贵章，胡科娜，高兴杰，张进杰，杨文鸽，徐大伦. 基于D152树脂吸附蛋白质结合SERS测定鱼肉中的鸟嘌呤含量[J]. 食品科学, 2021, 42(18): 298-305.