柑橘纤维与菊粉添加量对羊肉蛋白结构及肉糜品质的影响  

Effects of Citrus Fiber and Inulin Addition on the Lamb Protein Structure and Mince Quality

作　　者：马可心 相海峤 于潇 潘德胤 李昌博 陈洪生[1,2,3] 刁静静 MA Kexin;XIANG Haiqiao;YU Xiao;PAN Deyin;LI Changbo;CHEN Hongsheng;DIAO Jingjing(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319,China;Heilongjiang Food and Biotechnology Innovation and Research Center(International Cooperation),Daqing 163319,China;Heilongjiang Bayi Agricultural University Mudanjiang Institute of Food and Biotechnology,Mudanjiang 157000,China;National Coarse Grains Engineering Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319,China)

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319 [2]黑龙江省食品与生物技术创新研究中心(国际合作),黑龙江大庆163319 [3]黑龙江八一农垦大学牡丹江食品与生物技术创新研究院,黑龙江牡丹江157000 [4]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319

出　　处：《食品工业科技》2025年第8期43-51,共9页Science and Technology of Food Industry

基　　金：黑龙江省自然科学基金(SS2022C002);黑龙江省“百千万”工程科技重大专项(2021ZX12B05)。

摘　　要：为了探究柑橘纤维与菊粉对羊肉蛋白结构及肉糜品质的影响。本文分别考察了柑橘纤维(0.5%、1.0%、1.5%、2.0%)与菊粉(2.0%、3.0%、4.0%、5.0%)的添加对羊肉蛋白质构象、水分分布、质构和微观结构等指标的影响。结果表明:添加2.0%柑橘纤维显著(P<0.05)提高了二硫键含量(增加12%)、疏水相互作用(增加14%),并增加了蛋白质β-折叠含量(增量8.14%)和无规则卷曲含量(增量1.29%)。添加2.0%柑橘纤维使蛋白质内部结构发生交联,提高了不易流动水的相对含量,促进形成有序、致密、连续的蛋白质三维网络结构,显著提升了肉糜的保水性和硬度(P<0.05)。当菊粉添加量为3.0%时,蛋白质的β-折叠含量显著增加了8.68%(P<0.05),无规则卷曲含量增加了0.31%,显著提高了肉糜的保水性。然而,与柑橘纤维不同的是,3.0%的菊粉添加,促进了色氨酸残基的暴露且对二硫键以及酪氨酸残基无显著影响(P>0.05)。综上,2.0%柑橘纤维与3.0%菊粉均可不同程度地修饰蛋白质结构,有效地提高肉糜的保水性、改善肉制品品质。In this study,the effects of adding citrus fiber(0.5%,1.0%,1.5%,and 2.0%)and inulin(2.0%,3.0%,4.0%,and 5.0%)were investigated on the lamb mince quality,water distribution,texture,the protein conformation and the microstructure of lamb protein.Results showed that adding 2.0%citrus fiber significantly increased the disulfide bond content(by 12%)and hydrophobic interactions(by 14%),along with increments in theβ-folding content(increment of 8.14%)and irregular curling content(increment of 1.29%).The incorporation of 2.0%citrus fiber facilitated protein crosslinking through disulfide bonding,which elevated the immobilized water fraction.This structural modification promoted the development of a continuous three-dimensional protein network characterized by enhanced density and molecular ordering.The structural modifications induced by 2.0%citrus fiber supplementation significantly enhancd water-holding capacity and textural hardness within the meat matrix(P<0.05).The addition of 3.0%inulin significantly augmentedβ-sheet content by 8.68%(P<0.05)while inducing a marginal 0.31%increase in random coil structures,concomitant with a statistically significant improvement in water-holding capacity.However,unlike citrus fibers,3.0%inulin addition promoted the exposure of tryptophan residues and had no significant effect on disulfide bonds and tyrosine residues(P>0.05).In summary,both 2.0%citrus fiber and 3.0%inulin supplementation demonstrated beneficial structural modifications in meat proteins,effectively improving water-holding capacity of minced meat and enhancing the quality of meat products.

关 键 词：柑橘纤维 菊粉 羊肉 蛋白结构 保水性 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]