蒜粉添加量对猪肉盐溶蛋白凝胶特性的影响 - 食品科学.pdf

※基础研究 食品科学 2013, Vol.34, No.17 15 蒜粉添加量对猪肉盐溶蛋白凝胶特性的影响 * 栗俊广，李 增，蒋爱民 ，周 佺，曲 直，吴兰芳 (华南农业大学食品学院，广东 广州 510642) 摘  要：以猪背最长肌为原料，研究蒜粉添加量对猪肉盐溶蛋白凝胶特性的影响。采用物性测试仪测定添加不同含 量蒜粉的蛋白凝胶的质构特性，离心法测定其保水性，色差仪测定其色泽，动态流变仪测定其流变学特性，同时用 3 化学的方法对凝胶升温过程中化学作用力的变化进行研究。结果表明：添加 %蒜粉的盐溶蛋白凝胶硬度、咀嚼性 G’ 和储能模量 最大，色泽状况和保水性也较好，疏水相互作用是维持盐溶性蛋白凝胶稳定结构的主要作用力，添加 3%蒜粉增强了凝胶的疏水相互作用，提高了凝胶强度。 关键词：盐溶蛋白；凝胶；蒜粉 Effect of Garlic Powder on Properties of Heat-induced Gel from Porcine Salt-soluble Protein LI Jun-guang ，LI Zeng ，JIANG Ai-min*，ZHOU Quan ，QU Zhi，WU Lan-fang (College of Food Science, South China Agricultural University, Guangzhou 510642, China) Abstract ：The effect of garlic powder on properties of heat-induced gel prepared from porcine longissimus dorsi (PLD) salt-soluble protein was investigated. The textural properties, water holding capacity, color and rheological properties of the gel were determined by texture analyzer, centrifugation method, colorimeter and dynamic rheometer, respectively. Changes of chemical interactions in the gel heating process were studied by chemical methods. The results showed that the hardness, chewiness and storage modulus G of the gel were the highest with the addition of 3% garlic powder, and it also ’ demonstrated excellent color and water holding capacity; and hydrophobic interactions were the main chemical interactions that maintained the stable structure of pork salt-soluble gel. Addition of 3% garlic powder enhanced the hydrophobic interactions and improved the gel strength. Key words ：salt soluble proteins；gel ；garlic powder 中图分类号：TS251.1