鹅肉肌原纤维蛋白乳化及理化性质  

Emulsifying and physicochemical properties of myofibrillar protein from goose

作　　者：计红芳[1] 张令文[1] 江开欣 王方[1] 刘慈坤 马汉军[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品工业科技》2016年第17期86-89,95,共5页Science and Technology of Food Industry

基　　金：河南省教育厅重点项目(12B550005);河南省高校科技创新团队支持计划项目(13IRTSTHN006);国家级大学生创新训练计划项目(201410467020);大学生创新训练计划项目(2014CX030)

摘　　要：为丰富鹅肉肉糜类产品，对鹅肉肌原纤维蛋白乳化及理化性质进行了研究。结果表明，鹅腿肉肌原纤维蛋白含量最高（48．27mg／g），鹅胸肉次之，鸡胸肉最低（23．18mg／g），三者差异显著（P〈0．05）；鹅腿肉自由巯基含量最高（2．85×10-4μmol／mg），鹅胸肉次之，猪腿肉最低（0．705×10-4μmol／mg），三者差异显著（P〈0．05）；蛋白浓度在2．5～7．5mg／mL时，鹅腿、胸肉溶解度迅速上升，之后趋于平稳，浓度在12．5mg／mL时，鹅腿蛋白溶解度〉鹅胸〉猪腿，三者差异显著（P〈0．05），溶解度与浊度呈极显著负相关（r=-0．978，P〈0．01）；随蛋白浓度提高，鹅肉乳化稳定性指数与乳化能力均呈上升趋势，在各蛋白浓度条件下，鹅腿肉始终最高，鹅胸肉次之，猪腿肉最低；随蛋白浓度增加，鹅腿、胸肉乳化活性指数均呈下降趋势，当蛋白浓度在7．5mg／mL后，二者没有显著差异（P〉0．05），但始终高于对照。鹅腿肉的乳化能力最强．最适合制作糜娄内制品．In order to enrich goose emulsion products, research was carried out to explore the emulsifying and physicochemical properties of myofibrillar protein from goose.The results were as follows,the content of myofibrillar protein from goose leg meat was the highest（48.2？ mg/g） ,the second was that of goose breast, and the lowest was chicken breast（23.18 mg/g）, and the difference among them was significant（ p 〈 0.05）.The content of active- free sulfhydryl group of goose leg meat was the highest （2.85 ×10-4μmol/mg）, the second was that of goose breast,and the last was pork leg （0.705 ×10-4μmol/mg） ,and the difference among them was significant（p 〈0.05）. The solubility of goose leg and goose breast were increased quickly with the increment of protein concentration which changed from 2.5 to 7.5 mg/mL, but the change was tending towards stability when the protein concentration was higher than 7.5 mg/mL.At the concentration of 12.5 mg/mL,the size order of solubility was goose leg 〉 goose breast 〉 pork leg, and the difference among them was significant（ p 〈 0.05）.Additionally,there was a significant negative correlation between solubility and turbidity （ r = - 0.978, p 〈 0.01 ） . With the increase of protein concentration,the emulsifying stability index and emulsifying ability of goose were increased,and under the same protein concentration,the size order of emulsifying stability index and emulsifying ability was goose leg 〉 goose breast 〉 pork leg.The emulsifying activity index of goose leg and goose breast were decreased with the increment of protein concentration.When the protein concentration was higher than 7.5 mg/mL,the difference between them was not significant（p 〉 0.05）,while they were always higher than that of the control.The myofibrillar protein from goose leg had the strongest emulsification ability,and was the most suitable for making emulsion products.

关 键 词：鹅肉 肌原纤维蛋白 乳化 溶解度 浊度 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]