细菌纤维素对鸡肉品质及蛋白性质的影响  

Effects of bacterial cellulose on chicken quality and protein properties

作　　者：郭艳 吴进 李腾宇 张爽[1] 王双喜 冯宪超[1] 李志西[1] GUO Yan;WU Jin;LI Tengyu;ZHANG Shuang;WANG Shuangxi;FENG Xianchao;LI Zhixi(College of Food Science and Engineering,Northwest A&F University,Yangling,Shaanxi 712100,China)

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2019年第3期129-137,共9页Journal of Northwest A&F University(Natural Science Edition)

基　　金：国家自然科学基金项目(31601497;31401515);国家肉品质量安全控制工程技术研究中心开放基金项目(M2015K06;M2016K01);陕西省农业协同创新与推广联盟重大项目(LMZD201702)

摘　　要：【目的】探究细菌纤维素(Bacterial cellulose,BC)对鸡肉品质及蛋白性质的影响。【方法】向鸡肉中分别添加质量分数为0.2%,0.6%和1.0%的BC,以100%肉(CM)、90%肉+10%水(CW)和添加质量分数2.0%微晶纤维素(Microcrystalline cellulose,MCC)的鸡肉为对照组,测定烘烤之后鸡肉饼的保水性、质构特性、颜色及微观结构,利用动态流变仪对生鸡肉的储能模量(G′)和损耗模量(G″)进行测定,采用差示扫描量热仪(DSC)和傅里叶中红外光谱(FTIR)测定BC对鸡肉蛋白变性温度和化学基团的影响。【结果】持水力结果表明,鸡肉饼的水分损失率随BC添加量的增加而降低,当BC添加量为1.0%时,水分损失率最小(12.82%),且显著小于CM(13.95%)和CW(15.48%)。激光共聚焦扫描显微镜结果显示,随BC添加量的增加,鸡肉中油滴尺寸逐渐减小且分布更加均匀。扫描电镜图片进一步证明,BC和蛋白质良好兼容,鸡肉饼的微观结构更加紧凑。常温下,添加BC的鸡肉,其G′和G″明显高于对照组,且与BC的添加量呈正相关。温度升高时,G′和G″随BC添加量的增加而降低。DSC和FTIR结果表明,BC对鸡肉蛋白的变性温度与化学基团无显著影响。【结论】BC具有良好的保水性,添加BC(0.2%～1.0%)可以不同程度降低鸡肉饼的水分损失;BC不影响鸡肉蛋白的变性与化学基团的变化,表明BC与蛋白质之间的作用力属于非共价相互作用。当BC添加量为0.6%时,其对鸡肉品质的改善效果最佳。【Objective】This study investigated the effects of bacterial cellulose(BC)on chicken quality and protein properties.【Method】BC with the mass fractions of 0.2%,0.6%and 1.0%was added to chicken,while 100%meat(CM),90%meat+10%water(CW)and chicken containing 2.0%MCC were used as control groups.The influence of BC on quality(water-holding capacity,texture,color and microstructure)of baked chicken patties was determined.Rheological properties of raw chicken were monitored by rheometer.The impacts on denaturation and chemical structure of proteins were identified through differential scanning calorimetry(DSC)and fourier transform infrared spectroscopy(FTIR).【Result】The baked chicken patties with 1.0%BC exhibited the lowest water loss(12.82%)and significantly lower than CM(13.95%)and CW(15.48%).Addition of BC improved the distribution and stability of lipid droplets,and the size of oil drops decreased,as shown by the confocal laser scanning microscope(CLSM)images.Scanning electron microscope(SEM)images showed that BC had a promising compatibility with meat particles,and the matrix of the patties containing BC was more compact.The storage modulus(G′)and loss modulus(G″)of raw chicken increased with increasing BC content at constant temperature.G′and G″decreased with increasing BC content during heating.DSC and FTIR results revealed that BC had no effect on denaturation and chemical groups of proteins.【Conclusion】Addition of BC(0.2%-1.0%)improved the water holding capacity of patties,as BC is a biological polysaccharide with high water retention.BC had no effect on the denaturation and chemical groups of proteins due to non-covalent forces with proteins.The best quality and textural properties were achieved with the BC addition of 0.6%.

关 键 词：细菌纤维素 鸡肉品质 质构特性 非共价作用 鸡肉加工 

分 类 号：TS201.3[轻工技术与工程—食品科学]