添加面筋蛋白对猪肉热诱导凝胶品质及水分迁移特性的影响

doi:10.7506/spkx1002-6630-20190911-140

食品科学 ›› 2020, Vol. 41 ›› Issue (18): 58-63.doi: 10.7506/spkx1002-6630-20190911-140

添加面筋蛋白对猪肉热诱导凝胶品质及水分迁移特性的影响

计红芳，李莎莎，张令文，武胜龙，韩西平，陈复生，马汉军

（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；3.农业农村部国家猪肉加工技术研发专业中心，河南?新乡 453003）

出版日期:2020-09-25 发布日期:2020-09-18
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（2017）；河南科技学院博士后基金项目（2017）

Effect of Gluten on Quality Properties and Water Migration of Heat-Induced Gel from Pork

JI Hongfang, LI Shasha, ZHANG Lingwen, WU Shenglong, HAN Xiping, CHEN Fusheng, MA Hanjun

(1. School of Food Science and Technology, 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; 3. National Pork Processing Technology Research and Development Professional Center, Ministry of Agriculture and Rural Affairs, Xinxiang 453003, China)

Online:2020-09-25 Published:2020-09-18

摘要/Abstract

摘要： 以猪肉为原料，添加面筋蛋白，通过测定凝胶的蒸煮损失、保水性、质构、化学作用力、流变特性、微观结构以及水分迁移等指标，研究面筋蛋白对猪肉糜凝胶特性及水分分布迁移的影响。结果表明：随面筋蛋白添加量的增加，蒸煮损失持续下降（P＜0.05），T2弛豫时间始终向短时间方向移动，不易流动水的比例显著增加，面筋蛋白提高了凝胶的保水性，但添加量超过6%，保水性上升不明显（P＞0.05）；添加面筋蛋白，凝胶硬度与咀嚼性上升明显，弹性趋势先上升后下降，在添加量为6%时最大，回复性持续增加，在添加量为6%时，为0.329，与添加量8%、10%相比，差异不显著（P＞0.05）；氢键和疏水相互作用是面筋蛋白肉糜凝胶形成的主要作用力；G′随面筋蛋白添加量增加而升高。面筋蛋白可以提高猪肉糜凝胶的形成能力，添加6%的面筋蛋白，猪肉糜凝胶致密均匀、光滑细腻，品质最佳。

关键词: 猪肉糜；面筋蛋白；凝胶品质；水分迁移

Abstract: The cooking loss, water-holding capacity, texture, chemical forces, dynamic rheology, microstructure, water distribution and migration of pork batter gels with added gluten were measured to explore the effect of gluten on quality properties and water migration of heat-induced gels from pork. Results indicated that with the increase in gluten addition, the cooking loss decreased continuously (P < 0.05). The transverse relaxation time T2 always moved in the direction of short relaxation time, and the proportion of immobilized water rose significantly. The addition of gluten raised the water-holding?capacity, but the effect was not significant when the level of gluten addition was above 6% (P > 0.05). Both the hardness and chewiness increased remarkably. The springiness first increased until reaching the maximum at an addition level of 6%, and then decreased. The resilience increased to 0.329 with increasing addition of gluten up to 6%, and then did not significantly change at addition levels of 8% and 10% (P > 0.05). Hydrogen bonding and hydrophobic interaction were the main forces in the formation of gluten-pork batter gels. Additionally, G’ increased with elevated addition of gluten. Gluten could improve the gel formation ability of pork. The pork gel with 6% added gluten had a compact and uniform structure, smooth?appearance, and the best quality.

Key words: pork batter; gluten; gel properties; water migration

中图分类号:

TS251.5

计红芳，李莎莎，张令文，武胜龙，韩西平，陈复生，马汉军. 添加面筋蛋白对猪肉热诱导凝胶品质及水分迁移特性的影响[J]. 食品科学, 2020, 41(18): 58-63.

JI Hongfang, LI Shasha, ZHANG Lingwen, WU Shenglong, HAN Xiping, CHEN Fusheng, MA Hanjun. Effect of Gluten on Quality Properties and Water Migration of Heat-Induced Gel from Pork[J]. FOOD SCIENCE, 2020, 41(18): 58-63.

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添加面筋蛋白对猪肉热诱导凝胶品质及水分迁移特性的影响

Effect of Gluten on Quality Properties and Water Migration of Heat-Induced Gel from Pork

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