不同淀粉对肌纤维蛋白凝胶强度和微观结构的影响  

Effects of starch on the texture and microstructure of myofibrillar protein gels

作　　者：吴满刚[1] 熊幼翎[1] 陈洁[1] 

机构地区：[1]食品科学与技术国家重点实验室江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2010年第9期95-98,共4页Science and Technology of Food Industry

基　　金："973"计划前期研究专题项目(2006CB708200);"十一五"国家支撑计划项目(2006BAD05A03)

摘　　要：将马铃薯、木薯、玉米和大米淀粉分别添加到肌原纤维蛋白溶液中,在不同温度下加热形成凝胶,利用质构仪和显微镜研究了不同淀粉对于肌纤维蛋白-淀粉复合凝胶的充填效应以及与加工温度的相关性。结果显示,蛋白-淀粉复合物(含有2%的蛋白质,0%～3%淀粉)在分别加热至60、70、80℃时形成的复合凝胶强度大多随淀粉浓度的增加而增加,且马铃薯>木薯>玉米>大米淀粉,其中马铃薯和木薯淀粉在三种温度下均对复合凝胶强度有正面效应,玉米淀粉在60、70℃时既无正面也无反面效应,而大米淀粉在60、70℃时对复合凝胶有破坏效应。显微镜观察进一步证实了淀粉对于肌纤维蛋白-淀粉复合凝胶的充填效应与凝胶成胶时的淀粉糊化温度和颗粒大小具有相关性,淀粉颗粒越大,形成凝胶时的温度越接近或超过淀粉的糊化温度,淀粉对凝胶的支撑效应越好,所形成的复合凝胶的强度越大。本研究结果为进一步研究西式乳化肉制品中淀粉对凝胶机制的影响以及淀粉的利用和改造提供了一定的基础。Potato,tapioca,corn and rice starches were individually mixed into myofibrillar protein solution to compare their effects on protein gelation properties.The protein-starch composite gels（2% protein,0% ~ 3% starch）formed by heating up to 60,70 and 80℃ exhibited an enhanced gel strength with increasing starch concentrations,and the order was potatotapiocacornrice.Microstructure observation demonstrated starch granule-protein matrix interactions which seemed to contribute to gel strength improvements at the heating temperatures near or higher than the starch gelatinization temperature where starch granule swelled.Also,the larger the starch granule,the stronger the gel strength.The results offered an insight into the mechanism of gelation in starch-added Western-style comminuted meat products.

关 键 词：淀粉 颗粒大小 肌原纤维蛋白 凝胶强度 

分 类 号：TS201.21[轻工技术与工程—食品科学]