TG酶协同超高压处理对鸡胸肉中肌原纤维蛋白凝胶品质的影响  

Effects of TGase and high pressure processing treatment on the quality of myofibrillar protein gel

作　　者：才卫川 张坤生[1] 任云霞[1] 

机构地区：[1]天津市食品生物技术重点实验室、天津商业大学食品工程系,天津300134

出　　处：《食品工业科技》2014年第23期77-83,共7页Science and Technology of Food Industry

基　　金：国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：为了提高鸡胸肉中肌原纤维蛋白凝胶的品质,优化加工工艺,把TGaes添加到鸡胸肉肌原纤维蛋白溶液中,经超高压处理,再经过二段加热形成凝胶,测定其凝胶强度和保水性。结果表明,p H、酶的添加量和压力水平对肌原纤维蛋白凝胶的凝胶强度和保水性影响显著(p<0.05),保压时间对凝胶强度有明显影响(p<0.05),但对凝胶的保水性影响不显著(p>0.05)。通过Box-Behnken实验所得的结果和二次多项回归方程确立了最优的工艺条件,即:p H5.9,TGase的添加量为0.5%,压力432MPa,保压时间15min,此条件下肌原纤维蛋白凝胶强度为(255.26±5.31)g,保水性为(95.23%±1.87%)。p H与酶的添加量、压力水平和保压时间交互作用显著(p<0.05),其他因素交互作用不显著(p>0.05)。研究表明,TGase和超高压结合能够促进肌原纤维蛋白形成良好的凝胶,在鸡肉制品加工中具有广泛的应用前景。In order to improve the quality of myofibrillar protein gel and optimize the processing technology,TGaes was added to the myofibrillar protein solution,flowing by ultra high pressure processing.Gel strength and water- holding capacity were measured after heating into gel.The results showed that, the effects of pH, TGase and different pressure treatment on the gel strength of myofibrillar protein gel and water-holding capacity were significant （ p 〈 0.05 ）.The holding time had obvious effect on gel strength （ p 〈 0.05 ）, but the water- holding capacity effect of gel was not significant（p 〉0.05）.The Box results of Behnken test and two multiple regression equation to establish the optimal process conditions, namely- pHS.9, the addition of TGase was 0.5%, pressure of 423MPa, holding time of 15rain.The strength of myofibrillar protein gel under this condition was（255.26 ±5.31 ）g,the water- holding capacity was（95.23% ± 1.87%）.interaction of pH and TGase was significant,and the same as pressure holding time and holding time（p 〈0.05）, but interaction of the other factors were not significant（p 〉 0.05）. Research showed that TGase and ultra high pressure could promote the formation of good combination of myofibrillar protein gel,which had the widespread application prospect in the chicken products processing.

关 键 词：鸡胸肉 TG酶 超高压 肌原纤维蛋白 凝胶强度 保水性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]