摘要
本实验研究了不同加热温度下,添加亚麻籽胶对肌原纤维蛋白保水性、凝胶强度、流变特性、二级结构、微观结构的影响及其作用机制。结果表明,随着温度升高,肌原纤维蛋白凝胶保水性显著下降(P<0.05),凝胶强度显著上升(P<0.05),加热温度高于50℃时添加亚麻籽胶显著提高了肌原纤维蛋白凝胶保水性(P<0.05),同时显著降低了凝胶强度(P<0.05);拉曼光谱结果表明随着温度从30℃上升至80℃,凝胶α-螺旋含量显著下降,β-折叠含量显著上升;添加亚麻籽胶使得肌原纤维蛋白存在α-螺旋含量下降,β-折叠含量上升现象,影响凝胶的形成及性质。流变学特性结果显示高于50℃时添加亚麻籽胶后肌原纤维蛋白储能模量G’下降。从微观结构发现,添加亚麻籽胶后肌原纤维蛋白在50℃出现更多凝胶孔洞,且在70、80℃时形成的凝胶三维网络结构更为致密均一。
The objective of the study was to explore the effect and mechanism of action of heating temperature and addition of flaxseed gum（FG） on water-holding capacity（WHC）, gel strength, rheological properties, secondary structure and 3-dimensional network structure of heat-induced gels of pork myofibrillar protein（MP）. The results revealed that increasing temperature could significantly decrease gel WHC（P〈0.05）, and increase gel strength（P〈0.05）. The addition of FG significantly enhanced WHC and decreased gel strength at temperature higher than 50 ℃（P〈0.05）. Raman spectroscopic analysis revealed that increasing the temperature from 30 to 80 ℃ induced partial transformation of α-helices into β-sheets. At the same heating temperature, the addition of FG led to the transformation of α-helices into β-sheets, thus affecting the formation of gels. The rheological tests showed that storage modulus（G＇） values during MP gelation were declined with addition of FG（P〈0.05） when temperature was higher than 50 ℃. Gel holes of MP appeared at 50 ℃, and MP-FG formed a fine dense network at both 70 and 80 ℃ as shown by scanning electron microscopy images.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第9期1-6,共6页
Food Science
基金
国家自然科学基金青年科学基金项目(31401516)
中央级公益性科研院所基本科研业务费专项资金项目(Y0201400114)
关键词
温度
肌原纤维蛋白
亚麻籽胶
二级结构
凝胶性质
凝胶机制
temperature
myofibrillar protein
flaxseed gum
secondary structure
gel properties
gelling mechanism
作者简介
潘丽华（1992-），女，硕士，研究方向为畜产品加工与质量控制。E-mail：panlihual576@163．com。
通信作者：孙健（1973-），男，副教授，博士，研究方向为畜产品加工与质量控制。E-mail：sunjian01@njau．edu．cn
