苹果膳食纤维对猪肉肌原纤维蛋白凝胶性能的影响  

Effect of Apple Dietary Fiber on Gel Properties of Porcine Myofibrillar Protein

作　　者：曹云刚 王凡 艾娜丝[2,3] 刘树兴 马文慧 黄峻榕 CAO Yungang;WANG Fan;AI Nasi;LIU Shuxing;MA Wenhui;HUANG Junrong(School of Food and Biological Engineering,Shaanxi University of Science and Technology,Xi’an 710021,China;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China;Beijing Engineering and Technology Research Center of Food Additives,Beijing 100048,China)

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021 [2]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048 [3]北京市食品添加剂工程技术研究中心,北京100048

出　　处：《农业机械学报》2020年第7期365-371,共7页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家自然科学基金青年基金项目(31801480);陕西省科技厅自然科学基础研究计划项目(2019JQ-397);北京市食品添加剂工程技术研究中心开放课题项目(210170094)。

摘　　要：为探究苹果膳食纤维(ADF)作为肉制品中添加剂或脂肪替代物的可行性及其内在机制,通过流变学性能测定、质构分析、蒸煮损失测定、凝胶白度测定、拉曼光谱及环境扫描电镜等手段,研究不同苹果膳食纤维添加量对肌原纤维蛋白凝胶性能的影响。结果表明:苹果膳食纤维添加量影响肌原纤维蛋白凝胶性能:当添加量为0~5%时,苹果膳食纤维对肌原纤维蛋白凝胶无负面影响,且添加5%时的混合凝胶蒸煮损失最小、综合质构特性最好;当添加量在10%~50%时,随着添加量的增加,肌原纤维蛋白苹果膳食纤维混合凝胶的性能呈下降趋势,尤其是当添加量达到50%时,混合溶胶在加热过程中的弹性模量发展被完全抑制,相应的热诱导凝胶微观孔隙变大、蒸煮损失增大、质构特性降低、颜色加深。说明适量添加苹果膳食纤维可提高肉制品的健康性,且不影响其质构品质。In order to explore the feasibility and internal mechanism of apple dietary fiber as additive or fat substitute in meat products,effect of apple dietary fiber at different dosages on the gel properties of myofibrillar protein was investigated by rheology,texture,cooking loss,gel whiteness,Raman spectroscopy and environmental scanning electron microscopy.The results showed that apple dietary fiber had a concentration-dependent effect on the gel properties of myofibrillar protein.Addition of apple dietary fiber at 0~5%had no negative effect on the gel properties of myofibrillar protein,and the mixed gel added with 5%ADF had the lowest cooking loss and the best texture characteristics.When the addition amount of apple dietary fiber was between 10%and 50%,the mixed gel properties of myofibrillar protein-apple dietary fiber was decreased with the increase of apple dietary fiber addition amount.When the addition amount reached 50%,the development of the elastic modulus of the mixed sol during heating was completely inhibited.The corresponding heat induced gel micropores were increased,cooking loss was increased,texture properties was decreased,and the color was deepened.The results of this experiment indicated that the addition of apple dietary fiber could improve the health of meat products without affecting their texture quality.

关 键 词：苹果膳食纤维 肌原纤维蛋白 流变 凝胶性能 拉曼光谱 环境扫描电镜 

分 类 号：TS201.2[轻工技术与工程—食品科学]