花生分离蛋白酶解物对鸡肉肌原纤维蛋白流变性的影响  

Effect of Peanut Protein Hydrolysate on the Rheological Properties of Chicken Myofibrillar Protein

作　　者：许时慧 陈金玉 关文强[1] 张颖璐 张坤生[1] 耿亚鑫 胡方洋 邓金香 宋健臣 XU Shi-hui;CHEN Jin-yu;GUAN Wen-qiang;ZHANG Ying-lu;ZHANG Kun-sheng;GENG Ya-xin;HU Fang-yang;DENG Jin-xiang;SONG Jian-chen(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin Key Laboratory of Food Biotechnology,Tianjin 300134,China;Tianjin Er Shang Yingbin Meat Food Co.,Ltd.,Tianjin 300385,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津市食品生物技术重点实验室,天津300134 [2]天津二商迎宾肉类食品有限公司,天津300385

出　　处：《食品研究与开发》2022年第5期14-20,共7页Food Research and Development

基　　金：国家自然科学基金(31701612、31671873);“十三五”国家重点研发计划课题(2016YFD0401503);天津市“131”创新型人才团队建设(201927)。

摘　　要：为改善肌原纤维蛋白(myofibrillar protein,MP)的功能特性、提高肉制品品质,将花生分离蛋白(peanut protein isolate,PPI)酶解物添加至鸡胸肉MP中,以研究酶解产物对MP流变特性及凝胶特性的影响。结果表明,当PPI酶解物添加量为4%时,对MP的表观黏度、储能模量(G′)、损耗模量(G″)、凝胶强度、凝胶硬度、回复性及黏结性等均有改善作用。To improve the functional properties of myofibrilliar protein(MP)and the quality of meat products,peanut protein isolate(PPI)was added to chicken breast MP to study the effect of enzymatic hydrolysis products on MP rheology and gel characteristics.The results showed that the PPI enzymatic hydrolysate positively affected the apparent viscosity,storage modulus(G′),loss modulus(G″),gel strength,gel hardness,recoverability,and properties such as cohesiveness,thus exhibiting the potential to improve them.

关 键 词：肌原纤维蛋白 花生分离蛋白 酶解 流变特性 凝胶特性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]