木薯淀粉和羟丙基木薯淀粉对草鱼肌原纤维蛋白热致凝胶特性的影响.docVIP

  木薯淀粉和羟丙基木薯淀粉对草鱼肌原纤 维蛋白热致凝胶特性的影响# 孙丰原，王玉芳，熊善柏，赵思明，黄琪琳** 5 10 15 20 25 30 35 （华中农业大学食品科技学院，武汉 430070） 摘要：向草鱼肌原纤维蛋白中添加一定量的木薯淀粉和羟丙基木薯淀粉，制备复合凝胶。采 用质构仪、动态流变仪、扫描电镜研究 2 种淀粉的添加及添加量对草鱼肌原纤维蛋白质构、 流变特性以及微观形貌的影响。结果显示：凝胶的持水性随着淀粉的添加量而显著增大，添 加 2.5%羟丙基木薯淀粉和木薯淀粉的肌原纤维蛋白凝胶持水性较纯蛋白凝胶的分别提高了 30.57%和 21.57%。添加 1.5%2 种淀粉皆可使复合凝胶的硬度、黏合性、弹性、黏性和咀嚼 性达到最大。提高蛋白浓度或添加适量的淀粉皆可提高肌原纤维蛋白的储能模量(G)。不同 添加量的木薯淀粉对肌原纤维蛋白的损耗角正切值（tanδ）均没有显著影响，添加 2.5%羟丙 基木薯淀粉能提高肌原纤维蛋白溶液在低温下的 tanδ 值。与纯肌原纤维蛋白凝胶比较，羟 丙基木薯淀粉有助于凝胶形成均一、致密的多孔结构，而木薯淀粉导致凝胶形成块状不均一 的微观结构。 关键词：草鱼；肌原纤维蛋白；木薯淀粉；羟丙基木薯淀粉；质构特性；流变特性 中图分类号：S9 Effects of cassava starch and hydroxypropylated cassava starch on the thermal gel properties of myofibrillar protein from grass carp SUN Fengyuan, WANG Yufang, XIONG Shanbai, ZHAO Siming, HUANG QIlin (College of Food Science and Technology, Huazhong Agricultural University, WuHan 430070) Abstract: The effects of hydroxypropylated cassava starch and cassava starch on the gel properties of myofibrillar protein from grass carp were studied by texture analyzer, dynamic rheometer and scanning electron microscopy. The results showed that water holding capacity (WHC) of gels increased with an increase of starches. Compared with pure myofibrillar protein gel, 2.5% hydroxypropylated cassava starch and cassava starch increased the WHC of gels by 30.57% and 21.57%. Hydroxypropylated cassava starch or cassava starch by addition of 1.5% improved the hardness, adhensiveness, springiness, gumminess and chewiness of gels significantly. In the thermal gelation process, both protein concentration and addition of starch could enhance the storage modulus (G) of myofibrillar protein. Cassava starch at all additive concentration did not influence the loss tangent (tanδ) of myofibrillar protein, while 2.5% hydroxypropylated cassava starch increased the loss tangent (tanδ) value at low temperature. Compared with pure myofibrillar protein gel, the gel by addition of hydroxypropylated cassava starch had a more porous and homogenous microstructure, w