不同添加剂对鸡肉盐溶蛋白质热诱导凝胶性质的影响  

Effects of Different Additives on the Functional Properties of Heat-induced Gel of Chicken Salt-soluble Proteins

作　　者：吴振[1] 杨传玉[1] 孙京新[1] 徐幸莲[2] 乔昌明 

机构地区：[1]青岛农业大学山东省肉类食品质量控制工程技术研究中心,山东青岛266109 [2]南京农业大学国家肉品质量安全控制工程技术研究中心,南京210095 [3]诸城外贸有限责任公司山东省畜禽产品质量与安全控制重点实验室,山东诸城262200

出　　处：《中国食品学报》2012年第8期60-66,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划课题(No.2012BAD28B03);国家肉鸡产业技术体系项目(CARS42-11B)

摘　　要：采用质构分析法、动态流变分析法、差示扫描微量热法研究大豆分离蛋白、花生蛋白、卡拉胶对鸡胸肉和鸡腿肉盐溶蛋白热诱导凝胶性质的影响。试验结果表明:不同添加剂可在不同程度上改善鸡胸肉和鸡腿肉盐溶蛋白热诱导凝胶特性,其中卡拉胶添加效果最好。由动态流变学分析可知,鸡胸肉和鸡腿肉盐溶蛋白形成凝胶存在不同作用机理。热稳定性分析表明,鸡肉混合蛋白热诱导凝胶形成主要与肌球蛋白有关,肌动蛋白作用效果不明显。不同添加剂可增强鸡胸肉和鸡腿肉盐溶蛋白的变性温度和变性热,其中大豆分离蛋白添加效果最显著。The effects of soybean protein isolate（SPI）, peanut protein（PP） and carrageenan on the functional properties of heat-induced gel from chicken breast and thigh salt-soluble protein were investigated by texture analysis, dynamic rheological testing and differential scanning calorimetry（DSC）. The results indicated that the gel properties of chicken gel were evidently improved by different additions to some extent, which containing carrageenan was best than the other gels. Through the dynamic rheological analysis, the salt-soluble proteins prepared from breast and thigh muscles possessed different gel formation mechanisms. The results from thermal stability testing showed that the formation of heat-induced composite gels mainly attributed to myosin, however the influence of actin on the mixed gel was not obvious. The combinations of different additive and SSP increased transition temperatures（Tmax） and enthalpy of denaturation （ΔH） of chicken SSP systems from breast and thigh, respectively, which containing soybean protein isolate obtain the significant effect.

关 键 词：添加剂 鸡肉盐溶蛋白 动态流变学 差示扫描微量热法 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]