NaCl对猪肉糜加工特性和蛋白质二级结构的影响  

Effect of Na Cl on Processing Characteristics and Protein Secondary Structures in Pork Meat Batters

作　　者：李可[1] 赵颖颖[1] 康壮丽[2] 王虎虎[3] 马汉军[2] 徐幸莲[3] LI Ke;ZHAO Yingying;KANG Zhuangli;WANG Huhu;MA Hanjun;XU Xinglian(Henan Province Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;Henan Province Collaborative Innovation Center for Food Production and Safety, School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China;National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China)

机构地区：[1]郑州轻工业学院食品与生物工程学院,食品生产与安全河南省协同创新中心,河南郑州450001 [2]河南科技学院食品学院,食品生产与安全河南省协同创新中心,河南新乡453003 [3]南京农业大学,国家肉品质量安全控制工程技术研究中心,江苏南京210095

出　　处：《食品科学》2017年第15期77-81,共5页Food Science

基　　金：国家自然科学基金青年科学基金项目(31501508,31601492);河南省高校科技创新团队支持计划项目(13IRTSTHN006);河南省高等学校重点科研项目(16A550006)

摘　　要：NaCl是猪肉糜制品加工过程中必不可少的辅料,为进一步探明NaCl在猪肉糜加工过程中的作用,通过低场核磁共振和拉曼光谱等方法,研究了NaCl对猪肉糜的蒸煮得率、硬度、水分迁移和蛋白质二级结构的影响。结果表明:蒸煮得率和硬度随着Na Cl添加量的增加而显著提高(P<0.05),特征峰T_(2b)和T_(22)的自旋-自旋弛豫时间逐渐缩短,T_(21)(不易流动水)的峰面积比例逐渐增加;NaCl添加量从1%增加到2%,对蛋白质二级结构含量影响显著,β-折叠含量提高,从2%增加到3%,二级结构相对含量差异不显著(P>0.05);随着Na Cl添加量的增加,—OH基团伸缩振动波峰向高波数方向移动(3226 cm^(-1)和3227 cm^(-1)),水分子内氢键增多。因此,在猪肉糜加工中适量添加Na Cl能够改变猪肉糜蛋白质二级结构,增强蛋白质的水合作用,有助于提高猪肉糜的加工特性。NaCl is an essential auxiliary material for processing of minced pork products.In this paper,in order to further confirm the role of NaCl in this regard,low field nuclear magnetic resonance and Raman spectroscopy were used to explore the effect of NaCl on cooking yield,hardness,water migration and protein secondary structures in pork batters.The results showed that cooking yield and hardness were signi?cantly(P<0.05)improved,T2b and T22relaxation times became shorter,and the peak ratio of T21(bound water)was increased with the increase in NaCl concentration.Raman spectroscopy indicated thatβ-sheet content was increased with increasing NaCl concentration from1%to2%,while the secondary structure composition was not signi?cantly changed(P>0.05)with further increase in NaCl concentration up to3%.With the increase in NaCl concentration,the-OH stretching vibration was shifted to high wavenumbers(3226and3227cm-1),and the number of hydrogen bonds in a water molecule was increased.Overall,the addition of a proper amount of NaCl could change the secondary structure of pork proteins and enhance protein hydration,thereby helping improve processing properties of pork batter.

关 键 词：拉曼光谱 低场核磁共振 保水性 二级结构 水分子结构 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]