不同盐浓度下κ-卡拉胶对大豆分离蛋白-肌原纤维蛋白复合凝胶性质的影响  

Effect of κ-Carrageenan on Properties of Soy Protein Isolate Myofibrillar Protein Composite Gels at Different Salt Concentration

作　　者：赵建生 李鹏鹏 邓鹏 陈洁[2] 曾茂茂[2] ZHAO Jiansheng;LI Pengpeng;DENG Peng;CHEN Jie;ZENG Maomao(Henan Meat Technology Innovation Center,Henan Shuanghui Investment&Development Co.,Ltd.,Luohe 462000,China;State Key Laboratory of Food Science and Resources,School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]河南省肉品技术创新中心,河南双汇投资发展股份有限公司,河南漯河462000 [2]江南大学食品科学与资源挖掘全国重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品科技》2024年第5期250-257,共8页Food Science and Technology

基　　金：国家自然科学基金项目(32272430)。

摘　　要：该研究阐明了不同盐浓度下κ-卡拉胶对大豆分离蛋白(Soy protein isolate,SPI)-肌原纤维蛋白(Myofibrillar protein,MP)复合体系凝胶特性的影响规律。结果表明,在高盐浓度(0.6 mol/L NaCl)下,MP能够很好地成胶,添加SPI和κ-卡拉胶等外源物质会减弱其凝胶作用,3%MP-1%SPI体系的凝胶强度从4%MP体系的204.6 g降至92.6 g;0.3 mol/L NaCl溶解的4%MP体系与3%MP-1%SPI体系相比,凝胶强度从43 g增加至63 g,但继续增加SPI比例(2%MP-2%SPI)后,该凝胶促进作用却逐渐减弱;而添加1%κ-卡拉胶后,3%MP-1%SPI体系的凝胶强度从63.8 g显著增加至508.3 g,这说明κ-卡拉胶能在SPI替代比例较高的情况下继续增强凝胶强度。环境扫描电镜结果表明,κ-卡拉胶的强持水能力及SPI的填充促进了凝胶的形成。因此,κ-卡拉胶的强持水能力与SPI的填充能力相互作用可弥补低盐浓度下MP溶解不足的问题,形成良好的复合蛋白凝胶,这将为低盐肉制品的开发提供理论指导。The study elucidated the effects of κ-carrageenan on the gel properties of the soy protein isolate(SPI)-myofibrillar protein(MP) composite system at different salt concentrations.The results showed that MP could form a good gel at high salt concentration (0.6 mol/L NaCl),and the addition of exogenous substances such as SPI and κ-carrageenan could only weaken its gel action,and the gel strength of 3%MP-1%SPI system was reduced from 204.6 g to 92.6 g in 4%MP system.Compared with 4%MP system dissolved with 0.3 mol/L NaCl,the gel strength of 3%MP-1%SPI system increased from 43 g to 63 g,but the promoting effect of the gel was gradually weakened after the SPI ratio continued to increase (2%MP-2%SPI).However,the gel strength of 3%MP-1%SPI composite system increased significantly from 63.8 g to 508.3 g after adding 1% κ-carrageenan.It can be found that κ-carrageenan can continue to enhance the gel strength at high proportion of SPI substitution.The results of environmental scanning electron microscopy (ESEM) indicated that the synergies between the SPI filling and the strong water binding ability of κ-carrageenan contributed to the gel formation of MP.Therefore,the interaction between the strong water-holding capacity of κ-carrageenan and the filling capacity of SPI can make up for the insufficient dissolution of MP at low salt concentration and form a good composite gel,which will provide theoretical support for the development of low-salt meat products.

关 键 词：Κ-卡拉胶 大豆分离蛋白 肌原纤维蛋白 凝胶性质 盐浓度 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]