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中国精品科技期刊2020
郑爽,李艳青,李博,等. 南瓜籽蛋白-卡拉胶乳液脂肪替代物对肌原纤维蛋白凝胶特性的影响[J]. 食品工业科技,2024,45(16):138−145. doi: 10.13386/j.issn1002-0306.2024010266.
引用本文: 郑爽,李艳青,李博,等. 南瓜籽蛋白-卡拉胶乳液脂肪替代物对肌原纤维蛋白凝胶特性的影响[J]. 食品工业科技,2024,45(16):138−145. doi: 10.13386/j.issn1002-0306.2024010266.
ZHENG Shuang, LI Yanqing, LI Bo, et al. Effect of Fat Substitution in Pumpkin Seed Protein-Carrageenan Emulsion on Myofibrillar Protein Gel Properties[J]. Science and Technology of Food Industry, 2024, 45(16): 138−145. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010266.
Citation: ZHENG Shuang, LI Yanqing, LI Bo, et al. Effect of Fat Substitution in Pumpkin Seed Protein-Carrageenan Emulsion on Myofibrillar Protein Gel Properties[J]. Science and Technology of Food Industry, 2024, 45(16): 138−145. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010266.

南瓜籽蛋白-卡拉胶乳液脂肪替代物对肌原纤维蛋白凝胶特性的影响

Effect of Fat Substitution in Pumpkin Seed Protein-Carrageenan Emulsion on Myofibrillar Protein Gel Properties

  • 摘要: 为进一步开发蛋白-多糖复合脂肪替代物在低脂肉制品中的应用,本研究以南瓜籽蛋白(Pumpkin Seed Protein,PSP)和卡拉胶为原料制备复合乳液脂肪替代物,并将其加入到肌原纤维蛋白(Myofibrillar Protein,MP)中形成热诱导凝胶,通过对凝胶水分分布、质构特性、微观结构、流变学特性等指标的测定,研究不同添加量下PSP-卡拉胶形成的复合乳液对MP凝胶特性的影响。结果表明,PSP-卡拉胶复合乳液添加量为50%显著提高了凝胶持水性和凝胶强度(P<0.05),MP凝胶的质构特性得到了改善,凝胶蒸煮损失和冻融稳定性显著降低(P<0.05)。流变学特性表明,凝胶的G'始终高于G'',能够形成具有弹性的凝胶结构,并且表现出较为致密均一的微观结构。因此,PSP-卡拉胶复合乳液添加量为50%对肌原纤维蛋白的凝胶性能有较好的改善。

     

    Abstract: In this study, to further develop a protein-polysaccharide composite fat replacer in low-fat meat products, pumpkin seed protein (PSP) and carrageenan were used to prepare a composite emulsion fat replacer. This fat replacer was then incorporated into myofibrillar protein (MP) to form a thermally induced gel. The effects of the composite emulsion formed by PSP and carrageenan at various additive amounts on the properties of MP gels were investigated through the determination of gel moisture distribution, textural properties, microstructure, rheological properties, and other indexes. The results showed that when PSP and carrageenan composite emulsion was added at 50%, the water-holding properties and strength of the gel significantly improved (P<0.05), textural properties improved, and cooking loss and freeze-thaw stability significantly reduced (P<0.05). The rheological properties showed that the G' of the gel was always higher than the G''. Therefore, a gel structure with elasticity and a denser and homogeneous microstructure was formed. Collectively, the gel properties of MP improved with the addition of 50% PSP and carrageenan composite emulsion.

     

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