氯化钠与L-精氨酸/L-赖氨酸复合提取鸡胸蛋白的凝胶性质  

Gelling Properties of Proteins Extracted from Chicken Breast Using Mixed Solutions of NaCl and L-Arginine/L-Lysine

作　　者：李林贤 李诗义 诸晓旭 宁诚 周存六 LI Linxian;LI Shiyi;ZHU Xiaoxu;NING Cheng;ZHOU Cunliu(College of Food Science and Engineering,Hefei University of Technology,Hefei 230009,Chin)

机构地区：[1]合肥工业大学食品科学与工程学院,安徽合肥230009

出　　处：《肉类研究》2018年第6期6-11,共6页Meat Research

基　　金：国家自然科学基金科学部主任基金项目(21542008)

摘　　要：考察以0.55 g/100 mL L-精氨酸(精氨酸)/L-赖氨酸(赖氨酸)+1.5 g/100 mL NaCl溶液为提取剂提取的鸡胸肉蛋白的凝胶特性。差示扫描量热法和动态流变结果表明:与对照组相比,添加精氨酸/赖氨酸的提取剂所对应的蛋白提取物在加热过程中具有3个明显的变性温度点和4个明显的温度区间,其在加热和冷却的过程中均具有更高的储能模量;添加精氨酸/赖氨酸的提取剂所对应的蛋白提取物形成的蛋白凝胶具有连续的三维网络结构、更高的保水性和凝胶强度以及更低的蒸煮损失。因此,提取剂中包含精氨酸/赖氨酸的蛋白提取物具有更好的凝胶特性,所形成的凝胶具有更好的保水和质构等特性。This paper aimed at the gelling properties of proteins extracted from chicken breast using mixed solutions of 0.55 g/100 mL L-arginine（Arg）/L-lysine（Lys） and 1.5 g/100 mL NaCl. The differential scanning calorimetry and dynamic rheology results showed that compared to the control with NaCl alone, the proteins exhibited three obvious thermal transitions and a four-step process during heating, and higher storage modulus both during heating and cooling. In addition, these proteins had better capacity to form a continuous three-dimensional network together with higher water-holding capacity（WHC） and gel strength, but lower cooking loss（CL）. These results suggested that the protein extracts obtained using NaCl solution with added Arg/Lys had excellent thermal gelling properties such as improved WHC and gel strength.

关 键 词：L-精氨酸 L-赖氨酸 盐溶蛋白 凝胶特性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]