玉米抗性淀粉的制备及其对肌原纤维蛋白凝胶特性的影响  

Preparation of Corn Resistant Starch and Its Effect on the Properties of Myofibrin Gel

作　　者：胡方洋 张坤生[1] 陈金玉 马葆菁 祁亚男 李芸 唐莉果 邓金香 宋健臣 HU Fang-yang;ZHANG Kun-sheng;CHEN Jin-yu;MA Bao-jing;QI Ya-nan;LI Yun;TANG Li-guo;DENG Jin-xiang;SONG Jian-chen(Tianjin Key Laboratory of Food Biotechnology,College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2021年第7期1-6,共6页Food Research and Development

基　　金：国家自然科学基金项目(31701612、31671873);国家重点研发计划课题(2016YFD0401503);天津市大学生创新训练计划项目(201910069163)。

摘　　要：为探讨玉米抗性淀粉在肉制品中的应用,以玉米淀粉为原料,分别利用湿热超声法、湿热酶法、微波湿热法、二次循环湿热法4种工艺制备玉米抗性淀粉,确定玉米抗性淀粉制备方法并对其理化性质进行测定。再将玉米抗性淀粉添加至肌原纤维蛋白中,研究其对鸡胸肉肌原纤维蛋白凝胶特性的影响。结果表明:4种处理方法均能提高玉米抗性淀粉得率,其中微波湿热法和二次循环湿热法制备的抗性淀粉得率相近(分别为9.1%、9.4%),湿热酶法和湿热超声法得率相近(分别为10.7%、10.4%)。在65℃~85℃范围内,湿热超声法抗性淀粉的膨胀度随温度升高而增大,溶解度有降低趋势;持水性在45℃~85℃范围整体呈增大趋势;粒度增大。将湿热超声法制得的抗性淀粉添加至肌原纤维蛋白中发现,抗性淀粉的添加量影响肌原纤维蛋白凝胶性质,添加适量的抗性淀粉可增强蛋白凝胶强度与持水性,但蛋白的硬度、弹性、黏聚性等有不同程度的降低趋势。To explore the application of corn resistant starch in meat products,using corn starch as raw material,four process were used to produce corn resistant starch,namely,hygrothermal-ultrasound,hygrothermal-enzyme,microwave-hygrothermal and secondary cycle hygrothermal.The preparation method of corn resistant starch was obtained and its physicochemical property were determined.Corn resistant starch was added to chicken breast myofibrin to study its effect on the properties of myofibrin gel.The results showed that the yield of resistant starch could be improved by all the four treatments,among which the yield of resistant starch prepared by microwave-hygrothermal and secondary cycle hygrothermal was similar(9.1%and 9.4%,respectively),and that by hygrothermal-ultrasound and hygrothermal-enzyme was similar(10.7%and 10.4%,respectively).At 65℃-85℃,the swelling degree of the resistant starch prepared by hygrothermal-ultrasound increased with the increase of temperature,but the solubility decreased.The water-holding capacity increased in the range of 45℃-85℃and the grain size of resistant corn starch was larger than that of normal corn starch.It was found that the amount of resistant starch added to myofibrin by hygrothermal-ultrasound treatment affected the gel properties of myofibrin.The gel strength and water holding capacity of the protein were enhanced by adding an appropriate amount of resistant starch,but the hardness,elasticity and cohesiveness of the protein decreased to different degrees.

关 键 词：玉米抗性淀粉 制备方法 鸡胸肉 肌原纤维蛋白 凝胶特性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]