食品科学

• 基础研究 • 上一篇    下一篇

MgCl2对低钠盐κ-卡拉胶-肌球蛋白凝胶特性的影响

谢婷婷,姚 静,李月双,周 颖,潘 杰,陈从贵*   

  1. 合肥工业大学食品科学与工程学院,安徽 合肥 230009
  • 出版日期:2017-01-15 发布日期:2017-01-16

Effect of MgCl2 on Gel Properties of Chicken Breast Myosin Containing κ-Carrageenan and Low-Sodium Salt

XIE Tingting, YAO Jing, LI Yueshuang, ZHOU Ying, PAN Jie, CHEN Conggui*   

  1. School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, China
  • Online:2017-01-15 Published:2017-01-16

摘要: 针对减脂减盐引起的肉凝胶品质劣变问题,基于镁离子的生理功能和κ-卡拉胶(κ-carrageenan,KCG)食用及补偿作用,以肉中具有凝胶形成能力的肌球蛋白(myosin,M)为研究对象,考察MgCl2添加量(0~12 mmol/L)对KCG-M(质量比15∶85)混合凝胶保水性(water-holding capacity,WHC)和硬度的影响,并从KCG-M混合溶胶流变特性、热学特性及凝胶微观结构角度,探讨其影响机制。结果表明,添加6~10 mmol/L的MgCl2可减弱KCG-M、M-M等分子间相互作用,降低混合体系的热稳定性(热相变温度Tpeak1值减小)和热诱导凝胶能力,并通过形成细密的三维网状凝胶结构而截留水分子,由此显著提高了低钠盐KCG-M混合凝胶的WHC,并降低了凝胶的硬度(P<0.05)。这一结果将为开发适于老年人等特定人群消费的低钠盐、多汁性肉制品提供了可能性。

关键词: 肌球蛋白;凝胶特性;氯化镁;&kappa, -卡拉胶

Abstract: Concerning the problem of quality deterioration caused by fat and salt reduction in meat gels, we investigated the
effect of MgCl2 addition (0 –12 mmol/L) on the water-holding capacity (WHC) and hardness of κ-carrageenan-chicken breast
myosin (m/m, 15:85) gel based on the physiological function of magnesium ion and the applicability of KCG (κ-carrageenan)
as a food additive and compensation for the reduction of fat and salt contents as well as the importance of myosin (M) in the
gelation of meat products, and we also explored the underlying mechanism with respect to the rheological properties, thermal
properties and microstructure of the mixed gel. The results showed that the addition of 6 ?10 mmol/L MgCl2 could decrease
the thermal stability (reduced phase transition temperature, Tpeak1) and gelation ability (reduced G’) of the KCG-M gel by
weakening the molecular interactions such as KCG-M and M-M, and retain water by forming three-dimensional compact gel
networks. These changes could result in improved WHC and reduced gel hardness (P < 0.05). This suggested the possibility
of developing low-salt and juicy meat products for the elderly and other special populations.

Key words: myosin, gel properties, MgCl2, κ-carrageenan

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