鸡肉与虾蛄中肌原纤维蛋白磷酸化特性的比较  

Contradistinction to the gelling properties of chicken and squilla by phosphorylation

作　　者：王诗萌[1] 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：《食品与发酵工业》2015年第9期24-28,共5页Food and Fermentation Industries

基　　金：“十二五”国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：以鸡肉和虾蛄中的肌原纤维蛋白为原料,分别用焦磷酸钠(SPP)和三聚磷酸钠(STP)将其进行磷酸化,并制备成凝胶,测定凝胶质构特性和保水性,对比研究了二者经不同处理后肌原纤维蛋白之间的特性差异。结果表明:随着蛋白质浓度增加,二者凝胶强度和凝胶保水性均增加,其中,经SPP处理后的鸡肉与虾蛄中肌原纤维蛋白的凝胶强度无显著性差异(P>0.05),未经磷酸化处理及经STP处理后二者之间凝胶强度差异均显著(P<0.05)。研究表明,磷酸化可改变蛋白凝胶特性和保水性,鸡肉与虾蛄中的肌原纤维蛋白凝胶特性是有差异的。Chicken and squilla were dealed with sodium pyrophosphate（SPP） or sodium tripoly phosphate（STP） and then heated into gel. The investigation was under taken to compare the characteristics and water-holding capacity of myofibrillar protein from different species meat（chicken and squilla） with different treatments. The results showed that, the strength of gel and water-holding capacity of two kinds of meat increased with the increment of protein con- centration. The difference between the strength of two kinds of gel were not significant by SPP（P 〉 0.05）. While the differences between the two kinds of gel were both significant by the treatments of non-phosphorylation and STP（P 〈 0.05 ）. The research showed that, the strength of gel and water-holding capacity of myofibrillar proteins were changed by phosphorylation, and the characteristics of gel showed difference between chicken and squilla.

关 键 词：鸡肉 虾蛄 肌原纤维蛋白 磷酸化 凝胶强度 保水性 

分 类 号：TS201.21[轻工技术与工程—食品科学]