冷冻及解冻处理对肌原纤维蛋白理化性质的影响  

Effects of freezing and thawing on physicochemical properties of myofibrillar protein

作　　者：刁小琴[1] 关文婷 张瑛 云波 黎亚 关海宁[1] DIAO Xiaoqin;GUAN Wenting;ZHANG Ying;YUN Bo;LI Ya;GUAN Haining(College of Food and Pharmaceutical Engineering,Suihua University,Suihua 152061,China)

机构地区：[1]绥化学院食品与制药工程学院

出　　处：《中国酿造》2019年第12期153-157,共5页China Brewing

基　　金：黑龙江省大学生创新创业训练计划项目(201810236003);绥化学院基本科研业务费科研项目(2017-XKYYWF-015);绥化学院博士科研启动基金项目(SD2017001);绥化学院第四批科研创新团队基金资助项目(SIT04B016)

摘　　要：研究不同的冻结温度(-18℃和-50℃)和解冻方式(微波解冻、空气解冻及4℃解冻)对猪肉肌原纤维蛋白含量和理化特性的影响。结果表明,在不同冻结温度与解冻方式下,肌原纤维蛋白的含量、溶解性、乳化活性、乳化稳定性、起泡性及起泡稳定性均降低,表面疏水性增加。其中,采用-18℃冻结,微波解冻处理的肌原纤维蛋白与对照组相比,其溶解性、乳化性、乳化稳定性、起泡性及起泡稳定性分别降低了38.7%、16.5%、28.3%、39.6%和17.3%;采用-50℃冻结,4℃解冻的蛋白其含量(6.32%)、溶解性(22.05%)、乳化性(7.89 m2/g)、乳化稳定性(32%)、起泡性(30.95%)及起泡稳定性(62.25%)与其他处理对应的各指标相比,理化特性均保持较好。不同的冷冻和解冻条件下,肌原纤维蛋白各指标之间的变化相互关联。The effects of different freezing temperature(-18℃and-50℃)and thawing methods(microwave thawing,air thawing and 4℃thawing)on content and physicochemical properties of myofibrillar protein were studied.The results showed that the content and solubility,emulsifying activity,emulsifying stability,foaming property and foaming stability of myofibrillar protein decreased and surface hydrophobicity increased under different freezing temperatures and thawing methods.Compared with the untreated control group,the solubility,emulsifying activity,emulsifying stability,foaming property and foaming stability of myofibrillar protein treated by microwave thawing and freezing at-18℃decreased by 38.7%,16.5%,28.3%,39.6%and 17.3%,respectively.While myofibrillar protein treated by freezing at-50℃and thawing at 4℃maintained higher protein content(6.32%),solubility(22.05%),emulsifying activity(7.89 m2/g),emulsifying stability(32%),foaming property(30.95%)and foaming stability(62.25%),compared with the corresponding indicators of other treatments.Meanwhile,the correlation analysis showed that the changes of indexes of myofibrillar protein were interrelated under different freezing and thawing conditions.

关 键 词：冷冻 解冻 肌原纤维蛋白 理化特性 相关性分析 

分 类 号：TS201.2[轻工技术与工程—食品科学]