7S球蛋白水解物对猪肉糜凝胶的影响

doi:10.7506/spkx1002-6630-201207019

食品科学 ›› 2012, Vol. 33 ›› Issue (7): 88-92.doi: 10.7506/spkx1002-6630-201207019

7S球蛋白水解物对猪肉糜凝胶的影响

段春红1，潘思轶2,*

1.武汉生物工程学院生物工程系 2.华中农业大学食品科学技术学院

出版日期:2012-04-15 发布日期:2012-04-20
基金资助:
国家“863”计划项目(2006AA10Z330)；湖北省新世纪高层次人才工程入选人员科研择优资助项目(鄂人[2003]31号)

Effect of Alcalase Hydrolysates of Soybean 7S Globulin on Gel Properties of Minced Pork

DUAN Chun-hong1，PAN Si-yi2,*

(1. Department of Bioengineering, Wuhan Bioengineering Institute, Wuhan 430415, China； 2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)

Online:2012-04-15 Published:2012-04-20

摘要/Abstract

摘要： 以大豆为原料，提取7S球蛋白，并采用碱性蛋白酶对其进行限制性酶解，控制其水解度，得到水解度为3%、6%、9%、12%、15%的酶解产物，将酶解产物与猪肉糜混合制备猪肉肠，分析添加不同水解度的酶解产物所形成的猪肉糜凝胶的化学作用力的变化。结果表明：静电作用与猪肉糜凝胶强度相关性不显著，不是维持猪肉糜凝胶网络结构的主要作用力；疏水作用与猪肉糜凝胶的回复性和咀嚼性呈现极显著的正相关性；氢键与猪肉糜凝胶的弹性呈现极显著的正相关性，二硫键与猪肉糜凝胶的弹性、内聚性和回复性呈现显著的正相关性。提示：氢键、疏水作用、二硫键是维持猪肉糜凝胶网络结构的主要作用力。扫描电镜图谱显示：随着添加的酶解产物水解度的增大，所形成的凝胶网络结构逐渐紧密，且比较均匀，无明显的空洞，猪肉糜凝胶的网络结构得到显著改善。

关键词: 7S球蛋白, 水解度, 猪肉糜凝胶, 相关性

Abstract: In this study, the influence of soybean 7S globulin hydrolysates with different degree of hydrolysis (DH) on gel properties of minced pork was investigated. Soybean 7S globulin was first hydrolyzed to different DH (3%, 6%, 9%, 12%, 15%) using alcalase. Hydrolysates were then added to minced pork to make pork sausage. Interactions to stabilize the gel structure of pork sausage were finally analyzed to determine the influence of hydrolysates on gel properties of minced pork. The results obtained showed that hydrophobic interaction was not significantly related to the gel strength of pork sausage, indicating it was not a principle interaction in maintaining the gel network of mined pork. While, disulfide bond and hydrophobic interactions were significantly related to the springiness and chewiness of pork sausage (P＜0.01). Hydrogen bond was also significantly related to springiness of the pork sausage (P＜0.05), indicating that disulfide bonds, hydrophobic interactions and hydrogen bonds were the principle forces to maintain pork gel network. Scanning electron microscopy (SEM) revealed that hydrolysates of soybean 7S globulin improved the gel properties of minced pork. With increasing DH added hydrolysates, the pork gel became more compact and uniform, with no noticeable pores in it.

Key words: β- conglycinin, degree of hydrolysis, pork gel, molecular forces

中图分类号:

Q816

段春红，潘思轶. 7S球蛋白水解物对猪肉糜凝胶的影响[J]. 食品科学, 2012, 33(7): 88-92.

DUANChun-hong，PANSi-yi. Effect of Alcalase Hydrolysates of Soybean 7S Globulin on Gel Properties of Minced Pork[J]. FOOD SCIENCE, 2012, 33(7): 88-92.

[1]	陈蒙恩，赵聪，韩素娜，周丹凤，李建民，张劲，黄润娜，王晓毅，邓杰，胡晓龙. 基于高通量测序的陶融型大曲微生物群落结构分析[J]. 食品科学, 2021, 42(8): 106-113.
[2]	郭刚军，胡小静，付镓榕，马尚玄，徐荣，黄克昌，彭志东，贺熙勇，邹建云. 澳洲坚果青皮不同极性溶剂分步提取物功能成分与抗氧化活性及其相关性分析[J]. 食品科学, 2021, 42(7): 74-82.
[3]	杨飞艳，辜雪冬，孙术国，罗章，谢司伟，黄文阳. 基于同位素标记相对和绝对定量技术研究藏香猪冷鲜肉冰温保鲜分子机制[J]. 食品科学, 2021, 42(5): 46-54.
[4]	张明珠，吴学凤，穆冬冬，许博阳，孙伟，蒋俊树，闫晓明，郑志，姜绍通，李兴江. 基于高通量测序的窖泥原核微生物群落结构及其理化因子相关性分析[J]. 食品科学, 2021, 42(18): 111-118.
[5]	卢浩成，魏巍，成池芳，陈武，李树德，王晓军，刘宗昭，王军. 5 个调色葡萄品种酚类物质轮廓分析[J]. 食品科学, 2021, 42(16): 145-154.
[6]	袁慧芝，荀一萍，蒲晓璐，朱宏，王世杰. 母乳低聚糖与婴儿肠道菌群相关性研究进展[J]. 食品科学, 2021, 42(13): 319-325.
[7]	王馨云，谢晶. 不同冷藏条件下金枪鱼的水分迁移与脂肪酸变化的相关性[J]. 食品科学, 2020, 41(5): 200-206.
[8]	张莉会，汪超，廖李，安可婧，胡建中，乔宇. 草莓干燥过程中酯类香气化合物及相关酶活性的变化[J]. 食品科学, 2020, 41(4): 172-177.
[9]	庄洋，陈露，田成，莫开菊，汪兴平. 腐乳营养成分与质构特征及其偏相关分析[J]. 食品科学, 2020, 41(3): 80-85.
[10]	李枝芳，姚轶俊，张磊，王立峰. 不同品种大米组分含量与米饭加工品质特性的关系[J]. 食品科学, 2020, 41(23): 35-41.
[11]	穆德伦，乌日娜，崔亮，杨慧，孙雪婷，祝新媛，武俊瑞. 大豆品种对毛霉菌发酵腐乳营养品质的影响[J]. 食品科学, 2020, 41(23): 159-165.
[12]	陈雪，张永利，闫宗科，孟勤燕，齐欢，李浩浩，贾智勇. 凤香型酒醅微生物群落演替及其与理化指标的相关性分析[J]. 食品科学, 2020, 41(22): 200-205.
[13]	孙娜，张雅婷，于寒松，朱先明，朱世杰，周树辉，任大勇. 发酵型青腐乳菌群结构与风味物质及其相关性分析[J]. 食品科学, 2020, 41(22): 177-183.
[14]	汪春玲，付仁豪，裴志胜，林向东，谢起斌，冯爱国,. 基于低场核磁共振技术研究新微冻气调罗非鱼片水分迁移与品质变化的相关性[J]. 食品科学, 2020, 41(21): 182-188.
[15]	石永祺，梁琪，宋雪梅，张炎. 脂肪含量对牦牛乳硬质干酪质构、流变和微观结构的影响[J]. 食品科学, 2020, 41(20): 14-19.

7S球蛋白水解物对猪肉糜凝胶的影响

Effect of Alcalase Hydrolysates of Soybean 7S Globulin on Gel Properties of Minced Pork

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