磷酸盐对PSE猪肉肌原纤维蛋白溶胶及凝胶性质的影响-食品科学.PDF

38 2010, Vol. 31, No. 01 食品科学 ※基础研究 1 , 2 1 , 2 1 1 , 2 尚永彪 ，夏杨毅 ，张彩霞 ，李洪军 (1.西南大学食品科学学院，重庆 400716 ；2.重庆市特色食品工程技术研究中心，重庆 400716) ：PSE 肉的肌原纤维蛋白质(MP) 的溶解度比正常肉(red, firm and non-exudative ；RFN)低、凝胶性质比RFN 差，本研究探讨磷酸盐对PSE 猪肉凝胶特性的影响。以猪背最长肌PSE 和RFN 肉为材料，采用分光光度法、质 构测定法等研究六偏磷酸钠(SHMP) 、焦磷酸钠(SPP) 、三聚磷酸钠(TPP)对MP 溶解特性、聚集性以及凝胶强度的 影响。结果表明，磷酸盐对PSE 和RFN 提取MP 的溶解度、蛋白质聚集性和凝胶强度均有显著的影响，TPP 添 加量为0.25% 时PSE 的凝胶强度接近未添加TPP 的RFN 的凝胶强度。磷酸盐可改善体系环境，改善PSE 蛋白质溶 胶及凝胶的功能特性。 ：P S E 猪肉；肌原纤维蛋白；磷酸盐；凝胶 Effect of Phosphates on Sol and Gel Properties of PSE Porcine Myofibrillar Protein 1,2 1,2 1 1,2 SHANG Yong-biao ，XIA Yang-yi ，ZHANG Cai-xia ，LI Hong-jun (1. College of Food Science, Southwest University, Chongqing 400716, China ； 2. Chongqing Special Food Programme and Technology Research Center, Chongqing 400716, China) Abstract ：PSE (pale, soft, exudative) meat myofibrillar protein reveals much lower solubility and poorer gel properties when compared with that of normal meat (red, firm and non-exudative, RFN). Our objective was to evaluate effects of phosphates on gel properties of porcine myofibrillar protein. PSE and RFN porcine longissimus muscles were used as experimental materials and effects of sodium hexametaphosphate (SHMP), sodium pyrophosphate (SPP) and sodium tripolyphosphate (TPP) on myofibrillar protein solubility, sol turbidity and gel properties were evaluated. Results showed that all the three kinds of phosphates evidently affected myofibrillar protein solubility and aggregation and gel strength. PSE gel formed with the addition of 0.