沙蒿胶对虾蛄肌原纤维蛋白凝胶特性的影响  

Effect of Artemisia sphaerocephala Krasch. Gum on Gel Properties of Myofibrillar Proteins from Squilla

作　　者：袁程程[1] 张坤生[1] 任云霞[1] YUAN Chengcheng;ZHANG Kunsheng;REN Yunxia(Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science,Tianjin University of Commerce, Tianjin 300134, China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134

出　　处：《食品科学》2017年第5期111-115,共5页Food Science

基　　金：“十二五”国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：为了提高虾蛄中肌原纤维蛋白凝胶的品质,从虾蛄中提取肌原纤维蛋白,分别添加质量分数0%、0.2%、0.4%、0.6%、0.8%、1.0%的沙蒿胶,研究沙蒿胶在不同Na Cl浓度(0.1、0.2、0.3、0.4、0.5 mol/L)和不同加热温度(60、70、80、90℃)条件下对肌原纤维蛋白凝胶特性的影响。结果表明:相同沙蒿胶添加量条件下,90℃时肌原纤维蛋白凝胶保水性显著高于60℃和70℃(P<0.05);80℃时凝胶硬度和弹性最大且显著高于60℃和70℃(P<0.05);但对凝胶白度的影响差异并不显著。随着Na Cl浓度的增加,凝胶保水性和硬度呈先上升后下降趋势,在0.3 mol/L时达到最大值;凝胶的弹性和白度呈现上升趋势。在90℃时添加1.0%沙蒿胶的凝胶保水性最佳;在同一温度条件下,随着沙蒿胶添加量增加,凝胶弹性增强,添加0.6%沙蒿胶的凝胶硬度最大,白度呈下降趋势。本研究结果为进一步研究沙蒿胶在虾蛄制品中的应用提供了一定的理论依据。In order to improve the quality of heat-induced myofibrillar protein gel from squilla,the influence of adding different amounts of Artemisia sphaerocephala Krasch.gum(ASK gum)namely,0%,0.2%,0.4%,0.6%,0.8%and1.0%,was investigated on the properties of heat-induced myofibrillar protein gels under different conditions of NaCl concentration(0.1,0.2,0.3,0.4and0.5mol/L)and temperature(60,70,80and90℃).The results showed that with addition of the same amount of ASK gum,the water-holding capacity of heat-induced myofibrillar protein gels at90℃was higher than at60and70℃(P<0.05).Gel hardness and elasticity at80℃were higher than at60and70℃(P<0.05),but the difference inwhiteness was not significant(P>0.05).With the in crease in NaCl concentration,the water-holding capacity and hardness of the gels rose at first before reaching the maximum values at0.3mol/L followed by a decrease,and elasticity and whiteness kept increasing.At90℃,the gel with1.0%ASK gum added had the best water-holding property.At the same temperature,the elasticity of the gels was strengthened with the increase of ASK gum addition;the maximum hardness was achieved with addition of0.6%ASK gum,and whiteness presented a decreasing trend.These results may provide a basis for the application of ASK gum in squilla products.

关 键 词：虾蛄 沙蒿胶 肌原纤维蛋白 凝胶特性 温度 NACL 

分 类 号：TS201.1[轻工技术与工程—食品科学]