四种常用香辛料对牛肉盐溶蛋白热诱导凝胶特性的影响  

Study on the Effect of Spices on Heat-Induced Gel Properties of Salt Soluble Proteins from Beef

作　　者：周佺[1] 蒋爱民[1] 郭善广[1] 万芝力[1] 张献伟[1] 叶慧兰[1] 

机构地区：[1]华南农业大学食品学院,广州510642

出　　处：《肉类研究》2009年第10期39-43,共5页Meat Research

基　　金：广东省教育部产学研项目(2007B090400030);广东省国际合作项目(2006B50106001)

摘　　要：肌肉盐溶蛋白热诱导凝胶成型是低温肉制品加工的技术核心,凝胶成型的好坏决定最终产品的品质。本实验以牛肉为原材料提取盐溶蛋白,添加蒜、胡椒、辣椒和生姜粉被常用在低温西式肉制品中的四种香辛料于牛肉盐溶蛋白中,制备牛肉盐溶蛋白热诱导凝胶。通过测定蛋白凝胶硬度、弹性、剪切力和保水性,以及SDS—PAGE电泳分析,首次研究了蒜、胡椒、辣椒和生姜粉对牛肉盐溶蛋白热诱导凝胶特性的影响并初步探讨其作用机理,旨在为牛肉低温制品加工提供一定理论依据。结果表明,蒜粉明显改善牛肉盐溶蛋白热诱导凝胶特性,通过SDS—PAGE电泳分析,蒜粉增加了盐溶蛋白溶解性,增加了蛋白含量,并发现一种分子量介于14.3和6.5KDa的未知蛋白质;添加生姜粉后蛋白含量降低,同时肌球蛋白轻链LC1和LC2消失,从而导致蛋白凝胶特性劣化,;辣椒粉对蛋白热诱导凝胶特性有一定影响;胡椒粉对牛肉盐溶蛋白热诱导凝胶特性无显著影响。Forming of heat-induced gel of salt-soluble protein from muscle was the core processing technology of low-temperature meat products.The quality of products depended on the the quality of gel. The heat-induced gel functional properties of salt soluble proteins treated with spices from beef was studied by determining hardness,springiness,fracturablity ,the WHC of the gel, and SDS---PAGE technique,so this paper in order to provide a theoretical basis for low-temperature beef products .The main research contents were as followed： garlic power improved heat-induced gel properties of salt soluble proteins from beef, garlic power increased the salt-soluble protein solubility,so increased of protein content, found an unknown protein that the molecular weight between 14.3 and 6.5 KDa ; Fresh Ginger deteriorated heat-induced gel properties of salt soluble proteins from beef, reduced protein content, dissolved myosin light chain LC1 and LC2; Chili powder had a certain influence on the gel properties of salt soluble proteins from beef; pepper power had no significant influence.

关 键 词：盐溶蛋白 热诱导凝胶 蒜粉 生姜粉 辣椒粉 胡椒粉 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]