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中国精品科技期刊2020
徐一宁,曹传爱,孔保华,等. 不同形态的可得然凝胶对肌原纤维蛋白凝胶特性和体外消化特性的影响[J]. 食品工业科技,2024,45(16):73−84. doi: 10.13386/j.issn1002-0306.2023090234.
引用本文: 徐一宁,曹传爱,孔保华,等. 不同形态的可得然凝胶对肌原纤维蛋白凝胶特性和体外消化特性的影响[J]. 食品工业科技,2024,45(16):73−84. doi: 10.13386/j.issn1002-0306.2023090234.
XU Yining, CAO Chuan’ai, KONG Baohua, et al. Effects of Incorporation of Different Forms of Curdlan Gels on the Gelling Properties and In Vitro Digestibility of Myofibrillar Protein Gels[J]. Science and Technology of Food Industry, 2024, 45(16): 73−84. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090234.
Citation: XU Yining, CAO Chuan’ai, KONG Baohua, et al. Effects of Incorporation of Different Forms of Curdlan Gels on the Gelling Properties and In Vitro Digestibility of Myofibrillar Protein Gels[J]. Science and Technology of Food Industry, 2024, 45(16): 73−84. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090234.

不同形态的可得然凝胶对肌原纤维蛋白凝胶特性和体外消化特性的影响

Effects of Incorporation of Different Forms of Curdlan Gels on the Gelling Properties and In Vitro Digestibility of Myofibrillar Protein Gels

  • 摘要: 本文主要研究可得然胶以热可逆凝胶(Thermal reversible curdlan gum,TRC)和热不可逆凝胶(Thermal irreversible curdlan gum,TIRC)形态添加对肌原纤维蛋白(Myofibrillar Protein,MP)凝胶特性及其体外消化特性的影响。结果表明,随着TRC或TIRC浓度的增加,MP凝胶的凝胶强度和持水性显著增加(P<0.05),在添加量为0.4%时达到最大值,此结果可以通过动态流变学行为得到证实。同时,TRC或TIRC的存在促进α-螺旋转化为β-折叠,疏水相互作用和二硫键是维持共混凝胶的主要作用力。微观结构表明,TRC或TIRC添加可以促进形成致密且均匀的蛋白网状结构。然而,由于TRC或TIRC与MP之间互作方式不同,引起共混凝胶微观结构存在差异。此外,TRC或TIRC添加阻碍蛋白质分解成小分子肽和氨基酸,显著降低蛋白消化率(P<0.05),尤其当添加量为0.3%(w/w)时,消化率从77.53%降低到71.66%。然而,每种添加形式对MP凝胶的体外消化率没有显著的影响(P>0.05)。因此,本研究为TRC或TIRC对MP凝胶形成和体外消化的影响提供理论依据,同时为可得然胶在肉类工业中的应用奠定技术支撑。

     

    Abstract: The effects of the addition of curdlan gel with two different forms, thermal reversible curdlan gum (TRC) and thermal irreversible curdlan gum (TIRC) on the gelling properties and in vitro digestibility of myofibrillar proteins (MP) gel were investigated. The results showed that the gel strength and water holding capacity of MP gel significantly increased with increasing TRC or TIRC concentration (P<0.05), and reached the maximum value at 0.4%, which was confirmed by dynamic rheological behavior. Meanwhile, the addition of TRC or TIRC promoted the transformation of α-helix into β-sheet, and the hydrophobic interaction and disulfide bond were the primary forces of mixed gels. The microstructures revealed that the addition of TRC or TIRC promoted the formation of the dense and uniform protein network structure. However, the modes of interactions between TRC or TIRC and MP induced the different patterns for the gel formation, resulting in the differences in the microstructure of MP gels. In addition, the addition of TRC or TIRC inhibited protein hydrolysis into small peptides and amino acids, which significantly decreased in vitro protein digestibility (P<0.05). Especially when the supplemental level was 0.3% (w/w), the digestibility was reduced from 77.53% to 71.66%. However, no significant effect on the in vitro digestibility of MP gels was observed for each addition form of curdlan (P>0.05). Therefore, this study provides a theoretical basis for the effect of TRC or TIRC on the formation and in vitro digestion of MP gel, and lays a technical support for the application of curdlan gum in meat industry.

     

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