甘薯膳食纤维对肌原纤维蛋白保水性和凝胶特性的影响  

Effect of sweet potato dietary fiber on water holding capacity and gelling properties of myofibrillar proteins

作　　者：韩芳蕊 陈涵 王霖 郭晓雨 周光宏[1] 吴菊清[1] HAN Fangrui;CHEN Han;WANG Lin;GUO Xiaoyu;ZHOU Guanghong;WU Juqing(Key Laboratory of Meat Processing and Quality Control,Ministry of Education/College of Food Science and Technology/Key Laboratory of Meat Processing,Ministry of Agriculture and Rural Affairs/Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学肉品加工与质量控制教育部重点实验室/食品科学技术学院/农业农村部肉品加工重点实验室/江苏省肉类生产与加工质量安全控制协同创新中心

出　　处：《南京农业大学学报》2019年第5期932-939,共8页Journal of Nanjing Agricultural University

基　　金：国家自然科学基金项目(31371795)

摘　　要：[目的]本试验旨在研究不同质量浓度的甘薯膳食纤维对复合凝胶体系保水性和凝胶特性的影响。[方法]将不同质量浓度(0、10、20、30g·L^-1)的甘薯膳食纤维添加到猪肉肌原纤维蛋白中,测定复合凝胶的保水性、凝胶强度、低场核磁共振的水分分布、动态流变学特性、质构特性和微观结构等指标。[结果]随着甘薯膳食纤维质量浓度的增加,凝胶的保水性和凝胶强度显著提高(P<0.05);甘薯膳食纤维的增加显著促进了自由水向不易流动水转化;混合凝胶的储能模量(G′)和损失模量(G″)显著增大,体系的黏弹性明显提升;混合凝胶的硬度显著提高,其中30g·L^-1的混合凝胶是对照组的1.9倍。扫描电镜结果显示,膳食纤维的加入使混合凝胶体系形成了更加致密且均一稳定的三维网络。[结论]添加甘薯膳食纤维可以改善肌原纤维蛋白的凝胶特性,改变混合凝胶体系中的水分分布,提高保水性。[Objectives] The purpose of this study was to investigate the effect of different concentrations of sweet potato dietary fiber(SPDF)on gelling properties and water holding capacity of the composite gel system.[Methods] Different concentrations(0,10,20,30 g · L^-1 )of SPDF were added to the pork myofibrillar proteins,and the water holding capacity,gel strength,water distribution of low-field nuclear magnetic resonance(LF-NMR),dynamic rheological measurements,texture and microstructure of the blended gel systems were investigated.[Results] It found that gel strengths and water holding capacity were significantly improved with the increase of SPDF contents( P <0.05).From the microscopic perspective,the results of LF-NMR showed that the addition of SPDF significantly promoted the conversion from free water to immobilized water;rheological tests suggested that the elastic and viscous properties of composite gels,the storage modulus( G′)and the loss modulus( G″)significantly increased with the increase of SPDF,and reached the maximum at 30 g · L^-1 SPDF.Moreover,the hardness of composite gel added with SPDF was also improved,and the gel with 30 g · L^-1 SPDF was 1.9 times that of the control.The results of scanning electron microscopy(SEM)showed that the gel with SPDF could form a more compact and homogeneous three-dimensional network.[Conclusions] In summary,SPDF changes the water distribution in the blended gel system and has a positive effect on the water holding capacity and gel properties.

关 键 词：甘薯膳食纤维 肌原纤维蛋白 保水性 凝胶特性 微观结构 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]