原花色素对鸡胸肉肌原纤维蛋白凝胶特性影响  

Effect of proanthocyanidins on gel properties of chicken breast myofibrillar protein

作　　者：郑卓琦 李岩[1] 李松艳 冯冠霖 李静媛[1] ZHENG Zhuoqi;LI Yan;LI Songyan;FENG Guanlin;LI Jingyuan(Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《中国农业大学学报》2023年第5期140-153,共14页Journal of China Agricultural University

基　　金：国家自然科学基金项目(31501458)。

摘　　要：为探究一种新型天然食品添加剂研发的可行性,本研究向鸡胸肉肌原纤维蛋白中添加适量的原花色素,通过流变学、红外与拉曼检测、低场核磁和质构分析等方法,分析原花色素对凝胶形成时与随时间的变化的影响。结果表明:1)当原花色素添加量为0.05~0.20 g/kg时,蛋白凝胶有更好的保水性,并可更长时间保存更多的不易流动水和自由水;2)原花色素的添加提高了凝胶β折叠的浓度,使得凝胶具有更加稳定的二级结构;3)原花色素的添加提高了凝胶的粘弹性,使得凝胶具有紧实的质感,更大的密度和更致密的孔径;4)原花色素的添加提高了凝胶整体的抗氧化水平,使得凝胶在长时间存放中具有更稳定的生物学特性。综上,原花色素的添加可以有效提高肌原纤维蛋白的生物稳定性,在储存时可更好的保护其生物活性,可对未来的食品添加剂提供新思路。In order to explore the feasibility of developing a new natural food additive,in the research,proanthocyanidins(PAS)was added to chicken breast myofibrillar protein to study its changes.Through rheology,infrared and Raman detection,low field nuclear magnetic resonance,texture analysis and other methods,the impact of PAS on gel formation and time variation was analyzed.The results showed as follows:1)When the dosage of PAS was 0.05~0.20 g/kg,the protein gel had better water retention and could store more non-flowing water and free water for a longer time.2)The addition of PAS increased the concentration of β-sheet in gels and made gels have more stable secondary structure.3)The addition of PAS improved the gel viscoelasticity,which made the gel have a compact texture,larger density and denser pore size.4)The addition of PAS improved the overall antioxidant level of the gel,making the gel have more stable biological characteristics in long-term storage.In conclusion,the addition of PAS could effectively improve the biostability of myofibrils and better protect their bioactivity during storage,which could provide new ideas for future food additives.

关 键 词：原花色素 鸡胸肉 肌原纤维蛋白 凝胶强度 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]