肉蛋白凝胶工艺优化及其低频核磁共振法的验证  

Optimization of Meat Protein Gelation and Validation by Low-Frequency Nuclear Magnetic Resonance

作　　者：张根生[1] 张毅超[1] 程健博 李婷婷[1] 姜艳[1] 姚烨[1] 

机构地区：[1]哈尔滨商业大学黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《肉类研究》2016年第2期15-20,共6页Meat Research

基　　金：哈尔滨商业大学研究生创新项目(YJSCX2015-393HSD)

摘　　要：以生鲜猪肉为主要原料,经过谷氨酰胺转胺酶(transglutaminase,TG)反应后加热形成凝胶,通过单因素和正交试验,并以质构特性和感官评价为指标,利用低频核磁共振技术对最优方案进行比较验证,从而确定肉蛋白;疑胶最优制备工艺。结果表明:肉蛋白凝胶最佳配方为:TG添加量1.2 U/g、食盐添加量2.5%、大豆蛋白添加量1.0%、酪蛋白添加量0.6%、水添加量25%,在此条件下制成的蛋白凝胶硬度达到3986.156 g、弹性达到0.989、凝聚性达到0.873、回复性达到0.579、感官评分达到89.03分,形成的肉蛋白凝胶体切面整齐,且富有弹性。The optimization of heat-induced gel formulations prepared from transglutaminse（TG）-treated porcine muscle proteins based on texture properties and sensory evaluation was carried out using single factor and orthogonal array experiments and validated by low-frequency nuclear magnetic resonance（L-NMR）.The results showed the optimal formulation was determined as follows：TG 1.2 U/g,salt 2.5%,soy protein 1.0%,casein 0.6%,and water 25%.The formed gel had a hard ness of 3 986.156 g,elasticity of 0.989,cohesiveness of 0.873,resilience of 0.579,and sensory score of 89.03.It could be cut into regular sections,having excellent elasticity.

关 键 词：肉蛋白凝胶 谷氨酰胺转胺酶 低频核磁共振 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]