食品科学 ›› 2020, Vol. 41 ›› Issue (4): 86-95.doi: 10.7506/spkx1002-6630-20190115-172

• 食品化学 • 上一篇    下一篇

改性马铃薯淀粉对肌原纤维蛋白凝胶特性的影响

周凤超,林国荣,汪秀妹,张丽芬,林大河,林授锴,陈伟娇   

  1. (莆田学院环境与生物工程学院,福建 莆田 351100)
  • 出版日期:2020-02-25 发布日期:2020-03-02
  • 基金资助:
    莆田市科技计划项目(2019NP001);国家自然科学基金青年科学基金项目(31801462); 莆田学院引进人才科研启动费项目(2019004);莆田学院大学生创新创业训练计划项目(201911498077)

Influence of Modified Potato Starch on Gelation Properties of Myofibrillar Protein

ZHOU Fengchao, LIN Guorong, WANG Xiumei, ZHANG Lifen, LIN Dahe, LIN Shoukai, CHEN Weijiao   

  1. (College of Environmental and Biological Technology, Putian University, Putian 351100, China)
  • Online:2020-02-25 Published:2020-03-02

摘要: 利用原料马铃薯淀粉(native potato starch,NPS)和几种改性马铃薯淀粉(0.2%氧化剂处理淀粉(oxidized potato starch,OPS)、2.0% OPS、湿热改性处理淀粉(heat moisture treated potato starch,HMTPS)和压热改性处理淀粉(heat pressure treated potato starch,HPTPS))与肌原纤维蛋白(myofibrillar protein,MP)制备复合凝胶(NPS-MP、0.2% OPS-MP、2.0% OPS-MP、HMTPS-MP和HPTPS-MP),并对复合凝胶特性进行研究。流变学特性和低场核磁测定结果显示,0.2% OPS-MP表现出了相对最高的贮能模量(G’)和相对最稳定的凝胶内水分分布状态,之后依次为NPS-MP、HMTPS-MP、2.0% OPS-MP和HPTPS-MP。与NPS-MP相比,0.2% OPS-MP在5 种复合凝胶中的凝胶强度和持水性均最高(P<0.05),2.0% OPS-MP和HPTPS-MP的凝胶强度和持水性相对较差。凝胶内部作用力测定结果显示,复合凝胶内部的分子作用力以氢键和疏水相互作用为主,二硫键作用力相对较弱。淀粉添加量的增加显著增强了这几种分子作用力(P<0.05),其中0.2% OPS-MP氢键作用力显著高于NPS-MP。微观结构观察显示,0.2% OPS-MP相比于其他复合凝胶具有紧凑、细腻和均一的凝胶网状结构。

关键词: 改性马铃薯淀粉, 肌原纤维蛋白, 凝胶特性

Abstract: The properties of composite gels of myofibrillar protein (MP) with native potato starch (NPS), oxidized potato starch (OPS) with 0.2% and 2% oxidant, heat moisture treated potato starch (HMTPS), and heat pressure treated potato starch (HPTPS), designated as NPS-MP, 0.2% OPS-MP, 2.0% OPS-MP, HMTPS-MP and HPTPS-MP, respectively were investigated. The results of rheological properties and low field nuclear magnetic resonance (LF-NMR) demonstrated that 0.2% OPS-MP had the highest storage modulus (G’) and the most stable water distribution, followed by NPS-MP, HMTPS-MP, 2.0% OPS-MP, and HPTPS-MP. The maximum values of gel strength and water holding capacity were recorded for 0.2% OPS-MP (P < 0.05), while the gel strength and water holding capacity of 2.0% OPS-MP and HPTPS-MP were determined to be relatively lower. The main intermolecular forces within the composite gels were hydrogen bonds and hydrophobic interactions, while disulfide bonds played a minor role. These intermolecular interactions were significantly enhanced with increasing starch content, and hydrogen bonds in 0.2% OPS-MP were significantly higher than in NPS-MP (P < 0.05). Microstructure observation showed that 0.2% OPS-MP were more compact and smooth and had a more uniform gel network structure as compared tothe other composite gels.

Key words: modified potato starch, myofibrillar protein, gel properties

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