肌原纤维蛋白-脂肪替代品凝胶作用力与质构特性的关系  

Relationships between forces and textural properties of myofibrillar protein-fat substitute gel

作　　者：杨玉玲[1] 陈琼[1] 袁彪[1] 王素雅[1] 陈银基[1] 马云[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210046

出　　处：《食品工业科技》2012年第10期117-119,123,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31071570)

摘　　要：通过添加十二烷基硫酸钠(SDS)、二硫苏糖醇(DTT)、尿素、氢氧化钠等试剂研究了鸡肉肌原纤维蛋白和米为基质的脂肪替代品混合凝胶形成的作用力与质构特性之间的关系。结果表明,添加微量SDS(<4mmol/L)会导致混合凝胶硬度和弹性随之发生较大变化,说明疏水作用力的微小变化会导致混合凝胶质构发生明显改变。随着pH的增加即静电相互作用增加,混合凝胶硬度显著增加,在pH为7时硬度达到最大值。添加DTT浓度后硬度变化不大,说明二硫键对混合凝胶特性的影响不大。尿素浓度在1.5mol/L时,硬度出现最大值,氢键对混合凝胶的质构特性影响中等。Relationships between forces and textural properties of chicken myofibrillar protein-fat substitutes mixed gel were studied by adding several agents such as sodium dodecyl sulfate（SDS）,dithiothreitol（DTT）,urea,sodium hydroxide,etc.The results showed that the hardness and springiness of the mixed gels was changed by adding trace of SDS（4mmol/L）,which meant tiny variations of hydrophobic interaction could cause distinct changes of textural properties of the mixed gel.The hardness values of the gel increased distinctly when pH were higher till to 7.0,which meant the textural properties were controlled partly by electrostatic interaction.Meanwhile,the hardness values of the gel had a tiny change when DTT were added,which indicated that disulfide bond had little effect on the formation of the mixed gel.The hardness of the gel had the maximum value at urea concentration 1.5mol/L.Hydrogen bonds had a middle effect on the textural properties of the mixed gel.

关 键 词：肌原纤维蛋白 脂肪替代品 质构特性 作用力 

分 类 号：TS201.2[轻工技术与工程—食品科学]