亚麻籽胶对儿茶素-肌原纤维蛋白热诱导凝胶特性的影响  

Effect of Flaxseed Gum on Heat-Induced Gel Properties of Catechins-Myofibrillar Protein

作　　者：贾娜 张风雪 孙嘉 宋立 刘登勇 JIA Na;ZHANG Fengxue;SUN Jia;SONG Li;LIU Dengyong(National & Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,College of Food Science and Technology,Bohai University,Jinzhou 121013,China)

机构地区：[1]渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心

出　　处：《食品科学》2019年第20期1-7,共7页Food Science

基　　金：国家自然科学基金青年科学基金项目（31301509）;辽宁省重点研发计划项目（2017205003）;辽宁省高等学校产业技术研究院重大应用研究项目(041804)

摘　　要：向儿茶素-肌原纤维蛋白体系中添加不同质量分数的亚麻籽胶(0.1%~0.4%),探究其对儿茶素与蛋白互作后凝胶强度、保水性、水合特征、流变特性及二级结构的影响.结果表明:亚麻籽胶添加量为0.1%时,凝胶强度最大;亚麻籽胶添加量0.4%、儿茶素含量100μmol/g时,凝胶保水性最好;亚麻籽胶可提高凝胶束缚水的能力;最终形成凝胶时,储能模量G'随亚麻籽胶添加量的增加而增加;加入亚麻籽胶使凝胶中的α-螺旋含量增加,而β-折叠、β-转角和无规卷曲含量均降低.因此,亚麻籽胶可改善儿茶素对肌原纤维蛋白凝胶特性的不利影响.This study examined the effect of adding different amounts (0.1%–0.4%) of flaxseed gum to catechinsmyofibrillar protein systems on the gel strength, water-holding capacity, hydration characteristics, rheological properties and protein secondary structure. The results showed that the highest gel strength was obtained with addition of 0.1% flaxseed gum. The gel with 0.4% flaxseed gum and 100 μmol/g catechins had the highest water-holding capacity. Flaxseed gum increased the water-binding capacity of the gel. The storage modulus G’ increased with increased content of flaxseed gum in the formed gel. The addition of flaxseed gum increased the α-helix content in the gel, but decreased the contents of β-sheet,β-turn and randon coil. In summary, flaxseed gum could mitigate the adverse effects of catechins on the gel properties of myofibrillar protein.

关 键 词：亚麻籽胶 儿茶素 肌原纤维蛋白 凝胶特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]