卡拉胶对等电点附近兔肉肌原纤维蛋白流体稳定性和乳化能力影响研究  

Study on the Influence of Carrageenanon the Fluid Stability and Emulsifying Ability ofRabbit Myofibril Protein Near the Isoelectric Point

作　　者：苏畅 兰子帆 贺稚非[1,2] 李洪军 SU Chang;LAN Zifan;HE Zhifei;LI Hongjun(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Special Food Co-built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《西南大学学报（自然科学版）》2024年第7期11-19,共9页Journal of Southwest University(Natural Science Edition)

基　　金：重庆市技术创新与应用发展专项(CSTB2022TIAD-KPX0080);川渝地区家兔产业协同创新与关键技术集成示范项目(2022YFQ0033);重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001)。

摘　　要：肉类蛋白是一种高营养价值的蛋白,然而肉类蛋白在低离子强度介质及微酸(pH值为4.0~7.0)条件下分散能力差,阻碍了其被进一步的开发利用.利用高强度超声技术(25 kHz, 600 W处理15 min)改善了肉类蛋白中的主要蛋白——肌原纤维蛋白在低离子强度、中性条件下(pH值为7.0)的分散能力;通过与一种亲水性多糖——卡拉胶络合,进一步提高了这种蛋白在微酸条件下的分散和乳化能力.结果表明:超声处理能够显著提升蛋白的溶解度(从23.51%到77.32%,p<0.05),微酸条件下(pH值为5.0~6.0)由于蛋白在等电点附近,其电荷减少,溶解度显著降低.添加卡拉胶与蛋白络合能显著改善蛋白在微酸条件下的功能特性.随着卡拉胶浓度的提升,蛋白的分散和乳化能力显著增加.低卡拉胶浓度(蛋白与卡拉胶比例为8∶1)会与蛋白形成更大分子量的络合物,导致乳化能力下降.卡拉胶浓度升高能够显著提高蛋白在等电点附近的表面电荷,破坏分子内部氢键,促进蛋白分子发生解螺旋效应,从而暴露内部疏水基团,提高蛋白的两亲性,改善蛋白在等电点附近的功能特性.Meat protein is a kind of protein with high nutritional value.However,its poor dispersibility under low ionic strength medium and slightly acidic(pH 4.0~7.0)conditions hinders its further development and utilization.In this study,high intensity ultrasound(25 kHz,600 W for 15 min)was firstly used to improve the dispersion ability of myofibrillar protein,the main protein of meat protein,under low ionic strength and neutral conditions(pH 7.0).By complexing with Carrageenan,a kind of hydrophilic polysaccharide,the dispersibility and emulsifying ability of the protein were further improved under slightly acidic conditions.The results showed that ultrasound treatment could significantly improve the solubility of the protein(from 23.51%to 77.32%,p<0.05).Under slightly acidic conditions(pH 5.0~6.0),because it is near the isoelectric point of the protein,the charge and solubility of the protein decreased significantly.The addition of Carrageenan complexed with protein can significantly improve the functional properties of protein under slightly acidic conditions.With the increase of Carrageenan concentration,the protein dispersion and emulsifying ability increased significantly.Low concentration of Carrageenan(the ratio of protein to Carrageenan is 8∶1)will form a complex with protein with larger molecular weight,resulting in a decline in emulsifying capacity.The addition of Carrageenan can significantly increase the surface charge of the protein near the isoelectric point,destroy the internal hydrogen bond of the molecule,promote the unwinding effect of the protein molecule,thus exposing the internal hydrophobic groups,improving the amphiphilic properties of the protein,so improving the functional properties of the protein near the isoelectric point.

关 键 词：肌原纤维蛋白 卡拉胶 等电点 分散能力 乳化能力 

分 类 号：S965[农业科学—水产养殖]