肌原纤维蛋白与脂肪替代品混合凝胶质构和水分布特性  

Studies on textural and water distribution properties of myofibrillar protein and fat substitute mixed gel

作　　者：马云[1] 杨玉玲[1] 彭晓蓓[1] 游远[1] 

机构地区：[1]南京财经大学食品科学与工程学院江苏省粮油品质控制及深加工技术重点实验室,江苏南京210046

出　　处：《食品与发酵工业》2013年第9期22-26,共5页Food and Fermentation Industries

基　　金：国家自然科学面上基金项目(31071570)

摘　　要：分别用低场NMR和质构仪研究了加热温度对肌原纤维蛋白(MP)和脂肪替代品(FS)混合凝胶水分分布特性和质构特性的影响;并采用L9(3)4正交试验研究了MP占MP-FS混合凝胶比例、pH值和离子强度对MP-FS混合凝胶质构特性的影响。结果表明:随着温度升高,水分的移动受限制,自旋-自旋弛豫时间T22降低;凝胶的硬度和弹性随温度升高或pH值增高而增加。随着MP比例的增加,MP-FS凝胶的硬度增大。影响MPFS凝胶质构特性的主次因素依次为MP所占比例、pH、离子强度;成胶的最佳条件为肌原纤维蛋白所占比例66.67%、pH 6.0、离子强度0.7。The effect of heating temperature on textural and water distribution properties of myofibrillar protein （MP） and fat substitute （FS） mixed gel were investigated using a low field NMR and textural analyzer, respectively. The effect of MP proportion, pH and ionic strength on the texture properties of MP-FS mixed gels were studied by orthogonal test of L9 （3）^ 4. The results showed that water movement was restricted and values of spinspin relaxation time （ T22 ） decreased at higher temperature. The hardness and springiness of MP-FS mixed gels increased with temperature or pH values. The hardness of the mixed gels increased with higher MP proportion. The order of influencing texture properties of the mixed gels were MP proportion, pH and ionic strength. The optimal conditions of mixed gel were MP proportion 66.67% ,pH 6.0, ionic strength 0.7.

关 键 词：肌原纤维蛋白 脂肪替代品 凝胶 质构特性 

分 类 号：TS201.2[轻工技术与工程—食品科学]