3种淀粉对鸡肉糜盐溶蛋白特性影响及其配方研究  

Optimization of Combined Addition of Three Common Starches for Improved Properties of Chicken Breast Muscle Salt-soluble Proteins

作　　者：孔鹏[1] 王志耕[1] 熊国远[2] 卢鹏[1] 朱莹[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036 [2]安徽农业科学院畜牧兽医研究所,安徽合肥230031

出　　处：《肉类研究》2011年第6期9-15,共7页Meat Research

摘　　要：为获得鸡肉蛋白较好的凝胶特性,从而改善其肉糜的加工品质,探讨玉米淀粉、马铃薯淀粉和磷酸酯淀粉3种常用淀粉与鸡肉盐溶蛋白相互作用对鸡肉糜加工基本特性的影响。以盐溶蛋白析出质量浓度、活性自由巯基含量和相对疏水性为指标,分别研究单因素条件下3种淀粉对鸡肉盐溶蛋白特性的影响,并通过二次通用旋转试验筛选出在5%淀粉添加总量条件下3种淀粉在鸡肉糜中的最佳组合配方。单因素试验表明:所选3种淀粉均对鸡肉盐溶蛋白特性有着复杂影响。3种淀粉最佳配方为:玉米淀粉1.6%、马铃薯1.6%、磷酸酯淀粉1.8%,此时鸡肉糜中盐溶蛋白基本特性参量指标预计为:盐溶蛋白质量浓度24.3mg/mL,活性自由巯基含量0.004μmol/mg,相对疏水性值22.86。Corn starch, potato starch and phosphate ester starch were evaluated for the effects of their respective and combined additions on the concentration, free sulfhydryl group content and relative hydrophobicity of chicken breast muscle salt-soluble proteins. On the basis of a 5-level quadratic general rotary unitization design, response surface methodology was employed to optimize the amounts of the three added starches. The respective addition had complicated effects on properties of chicken breast muscle salt-soluble proteins. The optimal combined addition was corn starch 1.6%, potato starch 1.6%, and phosphate ester starch 1.8%. Under the optimized conditions, the predicted concentration, free sulfhydryl group content and relative hydrophobicity of chicken breast muscle salt-soluble proteins were 24.3 mg/mL, 0.004 μmol/mg and 22.86, respectively.

关 键 词：淀粉 鸡肉盐溶蛋白 热诱导凝胶 巯基 疏水性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]