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中国精品科技期刊2020
孟少华,赵建生,李鹏鹏,等. 魔芋胶对大豆分离蛋白-肌原纤维蛋白复合凝胶结构及流变性质的影响[J]. 食品工业科技,2024,45(16):121−128. doi: 10.13386/j.issn1002-0306.2023100237.
引用本文: 孟少华,赵建生,李鹏鹏,等. 魔芋胶对大豆分离蛋白-肌原纤维蛋白复合凝胶结构及流变性质的影响[J]. 食品工业科技,2024,45(16):121−128. doi: 10.13386/j.issn1002-0306.2023100237.
MENG Shaohua, ZHAO Jiansheng, LI Pengpeng, et al. The Effect of Konjac Gum on the Gel Structure and Rheological Properties of Myofibrillar Protein-Soy Protein Isolate Composite[J]. Science and Technology of Food Industry, 2024, 45(16): 121−128. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100237.
Citation: MENG Shaohua, ZHAO Jiansheng, LI Pengpeng, et al. The Effect of Konjac Gum on the Gel Structure and Rheological Properties of Myofibrillar Protein-Soy Protein Isolate Composite[J]. Science and Technology of Food Industry, 2024, 45(16): 121−128. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023100237.

魔芋胶对大豆分离蛋白-肌原纤维蛋白复合凝胶结构及流变性质的影响

The Effect of Konjac Gum on the Gel Structure and Rheological Properties of Myofibrillar Protein-Soy Protein Isolate Composite

  • 摘要: 为开发低盐肉制品并降低肉制品生产成本,本研究考察了不同盐浓度下魔芋胶对大豆分离蛋白(Soy protein isolate,SPI)-肌原纤维蛋白(Myofibrillar protein,MP)复合体系凝胶特性的影响。采用流变仪和扫描电镜对SPI-MP复合凝胶的流变学特性和微观结构进行分析,评价SPI、魔芋胶、盐浓度等因素对MP凝胶形成的影响。结果表明:在低盐浓度(0.3 mol/L NaCl)下,相比于4%MP体系,3%MP-1%SPI体系的凝胶强度和持水性都显著升高(P<0.05),凝胶强度从43 g增至97 g,持水性从36%增至50%。但添加高剂量SPI(2%MP-2%SPI体系)却减弱了其对凝胶强度和持水性的增强作用。在0.6 mol/L盐浓度下,相比于4%MP体系,2%MP-2%SPI体系的凝胶强度从177 g降低至89 g。高添加量魔芋胶对MP-SPI复合体系的凝胶强度和持水性具有增强作用,在0.3 mol/L 盐浓度下,添加1%魔芋胶后2%MP-2%SPI体系的凝胶强度从66 g增至93 g,其持水性也从44%增至65%。这表明高剂量魔芋胶可减弱高剂量大豆分离蛋白对MP-SPI复合体系凝胶的破坏作用。扫描电镜结果表明,这主要是魔芋胶的强持水能力及大豆分离蛋白的填充起到了凝胶促进作用。因此,在0.3 mol/L盐浓度下,0.5%~1%添加量的魔芋胶能够很好地改善低SPI替代量(1%)的MP蛋白凝胶特性。

     

    Abstract: To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated in this study. For the purpose of evaluating the effects of SPI, konjac gum, salt concentration, and other factors on MP gel formation, rheological properties and microstructures of the SPI-MP composite gels were analyzed using a rheometer and scanning electron microscopy. The obtained results indicated that at low salt concentration (0.3 mol/L NaCl), the gel strength of 3%MP-1%SPI composite gel significantly increased (P<0.05) to 97 g relative to 43 g of the 4%MP gel, and the water-holding capacity also increased from 36% to 50%. However, the gel strength and water-holding capacity were decreased when the replacement amount of SPI increased (2%MP-2%SPI composite) compared with 3%MP-1%SPI composite. The gel strength decreased from 177 g of 4%MP to 89 g of 2%MP-2%SPI composite with at 0.6 mol/L NaCl concentration. The gel strength and water holding capacity of the MP-SPI composite gel were increased after adding high amount of konjac gum. At 0.3 mol/L NaCl concentration, the gel strength of 2%MP-2%SPI composite increased from 66 g to 93 g after adding 1% konjac gum, and the water holding capacity also increased from 44% to 65%. Therefore, konjac gum can eliminate the disruption of SPI on the gel formation of MP. The results of scanning electron microscopy revealed that the strong water-holding capacity of konjac gum and the filling effect of SPI led to the increase in gel strength. Consequently, 0.5%-1% addition amount of konjac gum can effectively improve the gel properties of 3%MP-1%SPI composite at 0.3 mol/L NaCl concentration.

     

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