食品科学 ›› 2017, Vol. 38 ›› Issue (15): 158-164.doi: 10.7506/spkx1002-6630-201715026

• 基础研究 • 上一篇    下一篇

γ-聚谷氨酸对鸡肉糜凝胶特性的影响

白登荣,温佳佳,贺雪华,尚永彪,   

  1. (1.西南大学食品科学学院,重庆 400715;2.农业部农产品贮藏保鲜质量安全评估实验室(重庆),重庆 400715;3.重庆市特色食品工程技术研究中心,重庆 400715)
  • 出版日期:2017-08-15 发布日期:2017-09-06
  • 基金资助:
    四川省科技支撑计划项目;肉鸡特色产品精深加工关键技术研究与产业化示范项目(2016NZ0003-05)

Effect of γ-Polyglutamic Acid on Gelation Properties of Minced Chicken Breast Meat

BAI Dengrong, WEN Jiajia, HE Xuehua, SHANG Yongbiao,   

  1. (1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, China; 3. Chongqing Engineering Research Center for Special Foods, Chongqing 400715, China)
  • Online:2017-08-15 Published:2017-09-06

摘要: 以鸡胸肉为原料,制备鸡肉糜凝胶,研究不同添加量的γ-聚谷氨酸(γ-polyglutamic acid,γ-PGA)在不同NaCl添加量条件下对鸡肉糜凝胶特性的影响。研究结果表明:单独添加0.9‰的γ-PGA可以显著降低鸡肉糜凝胶蒸煮损失率,提高凝胶强度和保水性,明显改善凝胶的硬度、弹性、内聚性和咀嚼性,对鸡肉糜凝胶白度值影响较小。在一定NaCl添加量条件下,γ-PGA对鸡肉糜凝胶特性的改善作用更为明显,且在NaCl添加量为3.0%、γ-PGA添加量为0.6‰时,鸡肉糜凝胶蒸煮损失率最小,保水性、凝胶强度、硬度、弹性、内聚性和咀嚼性都达到最大值;在NaCl添加量为3.0%、γ-PGA添加量为1.2‰时鸡肉糜凝胶白度值最小。流变学曲线变化表明,γ-PGA能够提高凝胶的形成能力。通过十二烷基硫酸钠-聚丙烯酰胺凝胶电泳研究发现,γ-PGA与蛋白质分子间有一定的交联作用。

关键词: γ-聚谷氨酸, 鸡肉糜, 凝胶特性, 蒸煮损失率

Abstract: In this study, the effect of γ-polyglutamic acid and NaCl on gelation properties of minced chicken breast meat was investigated. The results showed that the addition of 0.9‰ γ-polyglutamic acid alone could significantly reduce the cooking loss rate, increase the gel strength and water-holding capacity, and significantly improve the hardness, springiness, chewiness and cohesiveness of chicken meat gels, but it had little effect on the whiteness of the gels. The effect of γ-polyglutamic acid on gelation properties of chicken breast muscle was enhanced by the addition of a certain amount of NaCl. The addition of both 3.0% NaCl and 0.6‰ γ-polyglutamic acid resulted in the smallest cooking loss rate and highest water-holding capacity, gel strength, hardness, springiness, chewiness and cohesiveness of chicken breast meat gels. The whiteness of the gels was the smallest when the addition of NaCl and γ-polyglutamic acid were 3.0% and 1.2‰. Rheological curves showed that γ-polyglutamic acid could improve the gel-forming capacity of chicken breast meat proteins. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) studies indicated that γ-polyglutamic acid and myofibrillar proteins were cross-linked with each other.

Key words: γ-polyglutamic acid, minced chicken, gelation properties, cooking loss rate

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