小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响_刘英丽.docVIP

————————————————————————————————————————————————————— 小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响_刘英丽 ※基础研究 食品科学 2016, Vol.37, No.19 15小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能 特性的影响 刘英丽，谢良需，丁 立，张慧娟，龚凌霄，王 静*，姜国庆 （北京工商大学 北京食品营养与人类健康高精尖创新中心，北京市食品添加剂工程技术研究中心，北京 100048）摘?要：为开发低脂肪多纤维的健康肉制品，明确膳食纤维添加对肉制品品质的影响，以猪肉肌原纤维蛋白为研究对象，利用单因素分析法研究肌原纤维蛋白热诱导凝胶性质及小麦麸膳食纤维对猪肉肌原纤维蛋白功能特性的影响。结果表明：肌原纤维蛋白变性聚集的温度范围是40～70 ℃；肌原纤维蛋白凝胶硬度和保水性随肌原纤维??白质量浓度增加而增大，当质量浓度到达70 mg/mL时，凝胶硬度和保水性趋于稳定；pH值为5.5时肌原纤维蛋白凝胶硬度达到最大，凝胶保水性在pH 7.0时趋于稳定；离子强度为0.6 mol/L时凝胶的硬度和保水性趋于稳定。随着小麦麸膳食纤维添加量的增加，肌原纤维蛋白乳化性有所升高但是不明显，当添加量为5%时，乳化性增加7.4%，肌原纤维蛋白乳化稳定性降低；蛋白的弹性模量增大；凝胶硬度和保水性提高，添加量为4%时变化趋于平缓。随着膳食纤维粒径的减小，肌原纤维蛋白凝胶硬度和保水性逐渐提高；微观结构更加致密；蛋白弹性模量降低。由此可见，膳食纤维能够明显改变肌原纤维蛋白功能特性，通过在肉制品中添加适量的膳食纤维可以明显改良肉制品的风味，并替代脂肪，减少人体热量的摄入。 关键词：肌原纤维蛋白；小麦麸膳食纤维；功能特性；凝胶性质 Effect of Wheat Dietary Fibers on Functional Properties of Pork Myo?brillar Protein Gels LIU Yingli, XIE Liangxu, DING Li, ZHANG Huijuan, GONG Lingxiao, WANG Jing*, JIANG Guoqing (Beijing Engineering and Technology Research Center of Food Additives, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China) Abstract: In order to develop healthy meat products with low fat and high fiber and to clearly define the effect of dietary fiber on the quality of meat products, we investigate properties of heat-induced gels of pork myofibrillar protein (MP) as well as examined the influence of adding wheat bran dietary fibers to heat-induced MP gels on their properties using the one-factor-at-a-time method. The results showed that the denaturation temperature of MP ranged from 40 to 70 ℃. With the increase in protein concentration, the water-holding capacity (WHC) and gel hardness increased to reach a plateau at 70 mg/mL. At pH 5.5, the heat-induced gel showed the maximum hardness, and WHC tended to be stable at pH 7.0. Both gel hardness and WHC showed a stable trend at the ionic strength of 0.6 mol/L.