不同淀粉对肌纤维蛋白流变学性质和凝胶持水性的影响  

Effects of starch characteristics on the rheology and water holding capacity 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10期92-94,97,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以0～3%的浓度添加到2%的肌原纤维蛋白溶液中,形成蛋白-淀粉复合物,主要研究了这四种淀粉对肌原纤维蛋白凝胶流变性和保水性的影响。结果显示,马铃薯、木薯和玉米淀粉对混合凝胶增强效应与其糊化温度和糊化后的粘度有着非常一致的关系,淀粉糊化后,才会对复合体系形成凝胶弹性增强效应;而且淀粉对于复合凝胶弹性的促进效应与淀粉本身糊化后的粘度呈正相关,马铃薯淀粉的促进效应最强,木薯其次,玉米再次。但大米淀粉略有特别,在55～74℃升温范围内,随着淀粉浓度的增加,G′与淀粉浓度呈现负相关性,温度高于74℃后,随着大米淀粉浓度的增加,G′随之增加。同时淀粉对于复合凝胶的持水性也与其糊化温度相关,形成凝胶温度越接近或者越超过淀粉糊化温度,淀粉对凝胶的持水性的增强效应越好。在所实验的四种淀粉中,木薯淀粉在70～80℃时对复合凝胶的持水性具有最好的作用。本研究结果对于提高含淀粉肉制品品质具有一定的借鉴意义。Potato,tapioca, corn and rice starch were added to 2% of myofibrillar protein solution in 0.6mol/L NaCI at pH 6.2 to form protein-starch （up to 3% starch）composites for the study of the effects of starch type on the rheological and water holding properties of heat-induced myofibrillar protein （MP）gels.The results from rapid viscosity analyzer and rheometer showed the viscocity of gelatinized starch and gelation temperature of starch had strong effects on the storage modulus of the MP composite gel. Potato starch significantly improved storage modulus,followed by tapioca and corn.starches. Rice starch had special effects on the MP composite gel, and increased storage modulus of MP gels only at temperatures above 74℃.The effects of starch on the water holding capacity（WHC） of the MP gels were also related with the starch gelatinization temperature. Starches improved WHC of the MP gels at the heating temperatures near or above the starch gelatinization temperature.Within the tested four starches,tapioca starch-protein gel presented the highest WHC.The results offered an insight into the mechanism of gelation in starch-added Western-style comminuted meat products.

关 键 词：淀粉 肌原纤维蛋白 流变性 糊化性质 保水性 

分 类 号：TS201.7[轻工技术与工程—食品科学]