食品科学 ›› 2020, Vol. 41 ›› Issue (4): 74-79.doi: 10.7506/spkx1002-6630-20181229-359

• 食品化学 • 上一篇    下一篇

豌豆蛋白对鸡肉糜热诱导凝胶品质特性与微观结构的影响

计红芳,李莎莎,张令文,王雪菲,康壮丽,陈复生,马汉军   

  1. (1.河南科技学院食品学院,河南 新乡 453003;2.河南工业大学食品科学与工程博士后流动站,河南 郑州 450001)
  • 出版日期:2020-02-25 发布日期:2020-03-02
  • 基金资助:
    河南省科技攻关项目(192102110218);河南省重大科技专项(161100110600); 河南省博士后基金项目(001702020);河南科技学院博士后基金项目(2017)

Effect of Pea Protein on Quality Properties and Microstructure of Heat-Induced Gel of Chicken Batter

JI Hongfang, LI Shasha, ZHANG Lingwen, WANG Xuefei, KANG Zhuangli, CHEN Fusheng, MA Hanjun   

  1. (1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. Food Science and Engineering Post-doctoral Research Station, Henan University of Technology, Zhengzhou 450001, China)
  • Online:2020-02-25 Published:2020-03-02

摘要: 为改善鸡肉糜的凝胶性能,向其添加豌豆蛋白,研究豌豆蛋白对鸡肉糜凝胶色泽、蒸煮得率、保水性、质构、动态流变特性、微观结构、水分分布与迁移等特性的影响。结果表明,随豌豆蛋白添加量的增加,凝胶L*值、a*值下降,b*值上升;蒸煮得率呈上升趋势,但添加量为8%与12%时差异不显著(P>0.05)。添加豌豆蛋白显著提高了不易流动水T21的相对百分比,降低了其弛豫时间(P<0.05),提高了凝胶的保水性;硬度、咀嚼性均持续上升;弹性与恢复性则先升高后下降;储能模量G’的初始值和终值随豌豆蛋白添加量的增加而升高,且均高于对照(P<0.05)。豌豆蛋白最适添加量为8%,此时保水性达到最大,为96.63%;弹性与恢复性最大,分别为0.892、0.288;形成的凝胶网络结构致密均匀、高度有序,品质最好。

关键词: 鸡肉糜, 豌豆蛋白, 凝胶特性, 微观结构

Abstract: In order to improve the gel properties of chicken batter, we investigated the effect of pea protein on the gel color, cooking yield, water-holding capacity, texture, dynamic rheology, microstructure, and water distribution and migration. Results indicated that with increasing the amount of pea protein addition, both L* and a* value decreased, while b* value rose. The cooking yield increased continuously except for no difference between those at addition levels of 8% and 12% (P > 0.05). The addition of pea protein significantly enhanced the relative proportion of immobilized water and reduced the T21 relaxation time (P < 0.05); it increased water-holding capacity, resulted in a continuous increase in hardness and chewiness as well as an initial increase followed by a decrease in springiness and resilience. Initial and final values of storage modulus (G’) increased with the addition of pea protein (P < 0.05). The optimum addition level of pea protein that provided maximum water-holding capacity (96.63%), springiness (0.892) and resilience (0.288) was determined to be 8%. At this addition level, the gel quality was achieved as indicated by the homogenous, compact and ordered gel network structure formed.

Key words: chicken batter, pea protein, gel properties, microstructure

中图分类号: