肉糜体系成分对淀粉老化特性的影响  

Effects of Ingredients in Chicken Breast Surimi on Starch Retrogradation

作　　者：曹苏文[1] 张沫[1] 杨玉玲[1] 游远[1] 李梦瑶[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：《肉类研究》2014年第3期5-9,共5页Meat Research

基　　金：国家自然科学基金面上项目(31071570)

摘　　要：利用流变仪研究肉糜体系中4种成分(肌原纤维蛋白、脂肪、食盐和大豆蛋白)在贮藏过程中对淀粉老化的影响。结果表明:肌原纤维蛋白和食盐对淀粉糊老化的抑制效果均随质量分数增加而增强,并随着贮藏时间延长,其抑制老化的效果更加明显,脂肪和大豆蛋白对淀粉糊老化的抑制效果在不同贮藏时间下均随质量分数增加先上升后下降;通过正交试验可知,添加1.00%肌原纤维蛋白、1.50%脂肪、4.00%食盐和4.00%大豆蛋白时,淀粉糊的总体老化程度最低,影响淀粉糊总体老化程度的主次因子依次是食盐、肌原纤维蛋白、脂肪和大豆蛋白。A rheometer was employed to study the effects of four ingredients in chicken surimi （myofibrillar protein, fat, starch, salt and soy protein） on starch retrogradation during storage. Myofibrillar protein and fat at higher levels exhibited a greater inhibitory effect on starch retrogradation; this effect was more evident with prolonged storage time. After different storage times, the inhibitory effect of fat and soy protein rose at first and then dropped with increasing levels. From orthogonal array experiments, it was found that the lowest extent of starch retrogradation was obtained when 1.00% myofibrillar protein, 1.50% fat, 4.00% salt and 4.00% soy protein were added. In addition, the importance of the ingredients followed the decreasing order： salt, myofibrillar protein, fat and soy protein.

关 键 词：淀粉 老化 肌原纤维蛋白 脂肪 食盐 大豆蛋白 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]