影响猪血浆蛋白热诱导凝胶质构特性及持水性因素的研究

doi:10.7506/spkx1002-6300-201007017

食品科学 ›› 2010, Vol. 31 ›› Issue (7): 75-80.doi: 10.7506/spkx1002-6300-201007017

影响猪血浆蛋白热诱导凝胶质构特性及持水性因素的研究

孔保华¹,张立娟¹,刁新平²

1.东北农业大学食品学院 2.东北农业大学动物科学技术学院

收稿日期:2009-07-13 修回日期:2009-12-01 出版日期:2010-04-01 发布日期:2010-12-29
通讯作者: 孔保华 E-mail:kongbh@163.com,kongbh63@hotmail.com
基金资助:
黑龙江省杰出青年基金项目(JC200702)；东北农业大学创新团队发展计划资助项目

Factors Affecting Textural Properties and Water-holding Capacity of Heat-induced Gels of Porcine Blood Plasma Protein

KONG Bao-hua1，ZHANG Li-juan1，DIAO Xin-ping2

1. College of Food Science, Northeast Agricultural University, Harbin 150030, China；
2. College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China

Received:2009-07-13 Revised:2009-12-01 Online:2010-04-01 Published:2010-12-29
Contact: KONG Bao-hua1 E-mail:kongbh@163.com,kongbh63@hotmail.com

摘要/Abstract

摘要：

本实验研究在一定的加热条件下猪血浆蛋白质量浓度、加热温度、加热时间、离子种类、离子强度和pH 值对猪血浆蛋白热诱导凝胶的质构、持水性等性质的影响。利用质构仪测定猪血浆蛋白热诱导凝胶的硬度和黏附性，利用离心的方法测定凝胶的持水性。结果表明，在80℃下加热45min，猪血浆蛋白质量浓度超过6g/100mL可以形成凝胶，并且随蛋白质量浓度的增大，凝胶强度和持水性也增大；凝胶强度随pH 值(3～9)增加而增大，pH5 时凝胶的持水性最小，pH3 时最大；NaCl 浓度0.2mol/L，CaCl2 浓度0.6mol/L 时，凝胶硬度最大。实验得出，猪血浆蛋白热诱导凝胶的质构特性及持水性受许多因素影响，在实际生产中应该控制加热条件，以获得高质量的凝胶。

关键词: 猪血浆蛋白, 热诱导凝胶, 质构, 持水性

Abstract:

Effects of protein concentration, heating temperature, heating time, ionic species, ionic strength and pH on textural property and water-holding capacity of heat-induced gels of porcine blood plasma protein were investigated in this study. Gel hardness and adhesiveness were studied using TA-XT analyzer and water-holding capacity (WHC) was measured by centrifugation. Results showed that porcine blood plasma protein was easy to form protein gels under the condition of over 6g/100mL protein concentration via heating for 45 min at 80 ℃. Increasing concentration of porcine blood plasma protein resulted in a significant increase of gel strength and WHC (P < 0.05). Meanwhile, gel strength exhibited a significant improvement with increasing pH within the range of 3 to 9 (P < 0.05). The lowest and the highest WHC of heat-induced gels of porcine blood plasma protein were observed at pH 5.0 and 3.0, respectively. In addition, the highest hardness of porcine blood plasma protein gel was observed in the presence of 0.2 mol/L NaCl and 0.6 mol/L CaCl2, respectively. These findings suggest that many factors affect the textural properties and WHC of heat-induced gels of porcine blood plasma protein. Therefore, heating conditions should be controlled to improve gel quality during practical processing.

Key words: porcine plasma protein, heat-induced gel, texture, water-holding capacity (WHC)

中图分类号:

TQ93

孔保华1，张立娟1，刁新平2. 影响猪血浆蛋白热诱导凝胶质构特性及持水性因素的研究[J]. 食品科学, 2010, 31(7): 75-80.

KONG Bao-hua1，ZHANG Li-juan1，DIAO Xin-ping2. Factors Affecting Textural Properties and Water-holding Capacity of Heat-induced Gels of Porcine Blood Plasma Protein[J]. FOOD SCIENCE, 2010, 31(7): 75-80.

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影响猪血浆蛋白热诱导凝胶质构特性及持水性因素的研究

Factors Affecting Textural Properties and Water-holding Capacity of Heat-induced Gels of Porcine Blood Plasma Protein

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