3种弱有机酸结合NaCl腌制对牛肉结缔组织滤渣胶原蛋白特性的影响  

Effects of marination with three weak organic acids and NaCl on characteristics of connective tissue filtering residue collagen from beef muscle

作　　者：常海军[1] 周文斌[1] 朱建飞[1] 唐春红[1] 

机构地区：[1]重庆工商大学环境与生物工程学院,重庆高校催化理论与应用技术市级重点实验室,重庆400067

出　　处：《食品与发酵工业》2014年第6期183-186,共4页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31101313);重庆市科委基础与前沿研究计划项目(cstc2013jcyjA80017)

摘　　要：探讨3种弱有机酸(乳酸、醋酸和柠檬酸)结合NaCl腌制处理对牛肉结缔组织滤渣胶原蛋白特性影响。牛半腱肌肉于4℃条件下分别经1.5%弱有机酸并与2%NaCl结合浸泡腌制24h,研究结缔组织滤渣胶原蛋白提取率和SDS-PAGE变化以及用差示扫描量热法研究其热力特性(起始、最高和最终热收缩温度)在腌制处理过程中的变化。结果表明:3种弱有机酸的单独腌制处理后牛肉结缔组织滤渣胶原蛋白含量要比与NaCl的结合腌制处理低。不同腌制处理对牛肉结缔组织滤渣胶原蛋白不同分子量蛋白浓度的影响不显著。牛肉经腌制处理增强了结缔组织滤渣胶原蛋白的热稳定性。The main objective of this study was to investigate the characteristics changes of connective tissue filte- ring residue collagen of beef after marinated with three kinds of weak organic acids （lactic acid, acetic acid and citric acid） and NaC1. Beef semitendinosus muscle was marinated at 4 ℃ for 24 h in 2% NaC1 solution with 1.5% weak organic acids. The changes of connective tissue filtering residue collagen contents and SDS-PAGE were detected. The thermal shrinkage temperatures （ To ： onset temperature; Tp ： peak temperature; To ： end temperature） of collagen were analyzed by differential scanning calorimeter （DSC）. The results indicated that the connective tissue filtering residue collagen with three weak organic acids alone were lower than combined with NaC1. There were no significant effects of protein concentration in different molecular weight in marinated beef. The thermal stability of beef connective tissue filtering residue collagen was enhanced after marinating.

关 键 词：牛肉 结缔组织滤渣胶原蛋白 腌制处理 电泳 差示扫描量热 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]