食品科学 ›› 2019, Vol. 40 ›› Issue (20): 1-7.doi: 10.7506/spkx1002-6630-20181019-211

• 食品化学 •    下一篇

亚麻籽胶对儿茶素-肌原纤维蛋白热诱导凝胶特性的影响

贾娜,张风雪,孙嘉,宋立,刘登勇   

  1. (渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁 锦州 121013)
  • 出版日期:2019-10-25 发布日期:2019-10-25
  • 基金资助:
    国家自然科学基金青年科学基金项目(31301509);辽宁省重点研发计划项目(2017205003); 辽宁省高等学校产业技术研究院重大应用研究项目(041804)

JIA Na, ZHANG Fengxue, SUN Jia, SONG Li, LIU Dengyong

JIA Na, ZHANG Fengxue, SUN Jia, SONG Li, LIU Dengyong   

  1. (National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China)
  • Online:2019-10-25 Published:2019-10-25

摘要: 向儿茶素-肌原纤维蛋白体系中添加不同质量分数的亚麻籽胶(0.1%~0.4%),探究其对儿茶素与蛋白互作后凝胶强度、保水性、水合特征、流变特性及二级结构的影响。结果表明:亚麻籽胶添加量为0.1%时,凝胶强度最大;亚麻籽胶添加量0.4%、儿茶素含量100 μmol/g时,凝胶保水性最好;亚麻籽胶可提高凝胶束缚水的能力;最终形成凝胶时,储能模量G’随亚麻籽胶添加量的增加而增加;加入亚麻籽胶使凝胶中的α-螺旋含量增加,而β-折叠、β-转角和无规卷曲含量均降低。因此,亚麻籽胶可改善儿茶素对肌原纤维蛋白凝胶特性的不利影响。

关键词: 亚麻籽胶, 儿茶素, 肌原纤维蛋白, 凝胶特性

Abstract: This study examined the effect of adding different amounts (0.1%–0.4%) of flaxseed gum to catechins-myofibrillar protein systems on the gel strength, water-holding capacity, hydration characteristics, rheological properties and protein secondary structure. The results showed that the highest gel strength was obtained with addition of 0.1% flaxseed gum. The gel with 0.4% flaxseed gum and 100 μmol/g catechins had the highest water-holding capacity. Flaxseed gum increased the water-binding capacity of the gel. The storage modulus G’ increased with increased content of flaxseed gum in the formed gel. The addition of flaxseed gum increased the α-helix content in the gel, but decreased the contents of β-sheet, β-turn and randon coil. In summary, flaxseed gum could mitigate the adverse effects of catechins on the gel properties of myofibrillar protein.

Key words: flaxseed gum, catechins, myofibrillar protein, gel properties

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