TG酶协同超高压处理对鸡胸肉中肌原纤维蛋白凝胶品质的影响_才卫川_张坤生_任云霞.pdf

网络出版时间：2014-06-13 13:51 网络出版地址：/kcms/detail/11.1759.TS1351.004.html TG 酶协同超高压处理对鸡胸肉中肌原纤维蛋白凝胶品质的影响 才卫川，张坤生*，任云霞 （天津市食品生物技术重点实验室，天津商业大学食品工程系，天津300134 ） 摘要：为了提高鸡胸肉中肌原纤维蛋白凝胶的品质，优化加工工艺，把TGaes添加到鸡胸肉 肌原纤维蛋白溶液中，然后经超高压处理，经过二段加热形成凝胶，测定其凝胶强度和保水 性。结果表明，pH 、酶的添加量和压力水平对肌原纤维蛋白凝胶的凝胶强度和保水性影响 显著（p ＜0.05 ），保压时间对凝胶强度有明显影响 （p ＜0.05 ），但对凝胶的保水性影响不显 著（p ＞0.05 ）。通过Box －Behnken实验所得的结果和二次多项回归方程确立了最优的工艺条 件，即：pH 5.9 ，TGase的添加量为0.5%，压力432MPa ，保压时间15min，此条件下肌原纤 维蛋白凝胶强度为(255.26 ±5.31 ）g，保水性为（95.23 ±1.87）% 。pH与酶的添加量、压力 水平和保压时间交互作用显著（p ＜0.05 ），其他因素交用不显著（p ＞0.05 ）。研究表明，TGase 和超高压结合能够促进肌原纤维蛋白形成良好的凝胶，在鸡肉制品加工中具有广泛的应用前 景。 关键词：鸡胸肉，TG 酶，超高压，肌原纤维蛋白，凝胶强度，保水性 Effects of TGase and high pressure processing treatment on the quality of myofibrillar protein gel CAI Wei-chuan，ZHANG Kun-sheng*，REN Yun-xia (Tianjin Key Laboratory of Food Biotechnology, Department of Food Engineering, Tianjin University of Commerce, Tianjin 300134, China) Abstract: In order to improve the quality of myofibrillar protein gel and optimize the processing technology, TGaes was added to the myofibrillar protein solution, flowing by ultra high pressure processing. Gel strength and water-holding capacity were measured after heating into gel. The results showed that, the effects of pH 、TGase and different pressure treatment on the gel strength of myofibrillar protein gel and water-holding capacity were significant (p 0.05),The holding time has obvious effect on gel strength (p 0.05), but the water-holding capacity effect of gel was