钾离子对肌球蛋白-κ-卡拉胶凝胶特性的影响  

Effects of Potassium Ion on the Properties of Porcine Myosin-κ-carrageenan Gels

作　　者：潘腾[1] 宋君红 吴建平[3] 任发政[1] 

机构地区：[1]中国农业大学北京食品营养与人类健康高精尖创新中心,北京100083 [2]北京市高等学校畜产品工程研究中心,北京100083 [3]加拿大阿尔伯塔大学农业,食品与营养科学学院

出　　处：《中国食品学报》2017年第11期44-52,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：北京市创新团队资助项目(BAIC02-2016);"十二五"国家科技支撑计划项目(2012BAD28B01)

摘　　要：钾离子常被用作改善含有κ-卡拉胶的低脂肉制品品质。在不同氯化钾浓度条件下,研究肌球蛋白-κ-卡拉胶混合凝胶持水力、凝胶强度、水分分布规律、微观结构以及蛋白结构的变化,探究钾离子改善凝胶特性的机制。研究表明,钾离子可提高凝胶体系的持水力与凝胶强度,并且随着钾离子浓度的增加,持水力与凝胶强度逐渐提高。采用低场核磁技术发现,在钾离子浓度0.2 mol/L和0.3 mol/L条件下,凝胶体系不易流动水比例显著高于钾离子浓度0 mol/L与0.1 mol/L条件(P<0.05)。用扫描电镜观察凝胶体系微观结构,钾离子的加入使凝胶体系空间网络结构更加紧密,空洞数量减少,表面粗糙度降低,从而提高体系的持水力。用拉曼光谱测定凝胶体系中蛋白结构的变化,钾离子的加入并未引起凝胶体系中肌球蛋白疏水基团暴露程度增加,二级结构未发生显著变化。钾离子主要通过提高混合凝胶体系中κ-卡拉胶的凝胶质量,改善肌球蛋白-κ-卡拉胶混合凝胶特性。Potassium chloride（KCl） has been applied in low-fat meat products containing κ-carrageenan to improve the functional properties. The aim of this study is to investigate the effects of different concentrations（0, 0.1 mol/L, 0.2 mol/L and 0.3 mol/L） of potassium ion（K＋） on properties of porcine myosin containing κ-carrageenan gels. The addition of K＋improved the water-holding capacity and gel strength, and the effectiveness enhanced with the K＋concentration increasing. The low-field nuclear magnetic resonance results demonstrated that the usage of K＋could decrease the position of T23 and increase the proportion of T22, which indicated that the percentage of immobilized water increased. The scanning electron microscope has been applied to initially explain above results. A compact gel network with less cavities was observed with the addition of K＋, which could explain the increase of water-holding capacity with K＋added. Furthermore, the raman analysis revealed that no significant difference of the microenvironments and secondary protein structures were observed with the addition of K＋. In conclusion, the addition of K＋induced less protein denaturation and improved the gel properties of myosin-κ-carrageenan gel system mainly by enhancing the κ-carrageenan gelation.

关 键 词：肌球蛋白 Κ-卡拉胶 钾离子 凝胶特性 蛋白结构 

分 类 号：TS201.7[轻工技术与工程—食品科学]