茶多酚对羊肉肌原纤维蛋白-多糖复合体系乳化及质构特性的影响  

Effect of Tea Polyphenols on Emulsifying and Textural Properties of Mutton Myofibrillar Protein-polysaccharide Composite

作　　者：李立敏 杨豫菘 成立新 姜昕禹 高爱武[1] Li Limin;Yang Yusong;Cheng Lixin;Jiang Xinyu;Gao Aiwu(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018;Animal Husbandry Institute,Inner Mongolia Academy of Agricultural&Animal Husbandry Sciences,Hohhot 010031)

机构地区：[1]内蒙古农业大学食品科学与工程学院,呼和浩特010018 [2]内蒙古自治区农牧业科学院畜牧研究所,呼和浩特010031

出　　处：《中国食品学报》2021年第8期67-77,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：内蒙古自治区自然科学基金项目(2019MS 03013);内蒙古自治区高等学校科学研究项目(NJZY18059);内蒙古自治区科技成果转化项目(CGZH2018144)。

摘　　要：分别以卡拉胶、魔芋胶和淀粉为乳化剂,与羊肉肌原纤维蛋白形成3种复合体系,研究不同质量分数的茶多酚对羊肉肌原纤维蛋白-多糖复合凝胶的乳化及质构特性的影响。研究结果显示:0.10%茶多酚的存在使3种混合体系的表面疏水性均达到最小值,其中魔芋胶处理组的值最小(0.39μg),说明凝胶蛋白分子内部疏水基团的暴露数量最少。各凝胶的乳化活性随茶多酚质量分数的增加而增加,在茶多酚质量分数为0.10%时达到最大值,之后又降低(P<0.05)。在所有茶多酚水平下(除茶多酚添加量为1.00%),淀粉处理组凝胶的乳化活性最好;卡拉胶处理组凝胶的乳化稳定性效果最好。凝胶质构特性和微观结构分析表明,卡拉胶处理组凝胶结构均匀且致密,对凝胶质构有一定的改善作用。结论:茶多酚质量分数及多糖种类均会对羊肉肌原纤维蛋白的乳化与质构特性产生影响,低质量分数的茶多酚(≤0.10%)与卡拉胶有助于改善复合体系的乳化及质构特性。The myofibrillar protein(MP)were mixed with carrageenan,konjac gum and starch respectively to form composite in this paper.Tea polyphenols(TP)with 0.00,0.01%,0.05%,0.10%,0.50,1.00%were added to the composites,respectively.This paper was to study the effects of TP on the emulsifying and textural properties of MP-polysaccharide composite.The results showed that all gel composites had the minimum surface hydrophobicity with the 0.10%concentration of TP,and MP-Konjac gum group appeared the lowest value of 0.39μg,this illustrated that the surface hydrophobic groups of the gel were exposed in the least amount.The emulsifying activity of gels raised with the increase of TP under 0.10%concentration,followed by a decrease(P<0.05)with the adding of TP continually.At all levels of tea polyphenols(except the addition amount of tea polyphenols was 1.00%),MP-starch group presented the best emulsifying capacity within all samples.Meanwhile,the MP-Carrageenan group had the best emulsifying stability.MP-Carrageenan group expressed compact and uniform distributed structure,suggested that carrageenan could improve the texture of gels with or without TP.In conclusion,the concentration of tea polyphenols and type of polysaccharide could both influence the emulsifying and textural properties of mutton myofibrillar protein.Low concentration of TP(under 0.10%)and carrageenan contribute to improve the emulsifying and textural properties of composite system.

关 键 词：茶多酚 肌原纤维蛋白-多糖复合体系 乳化性质 质构性质 

分 类 号：TS201.2[轻工技术与工程—食品科学]