魔芋葡甘聚糖对鸭肉盐溶蛋白凝胶特性的影响

Effect of konjac glucomannan on gel properties of duck salt-soluble meat protein

为了探讨魔芋葡甘聚糖对鸭肉盐溶蛋白的影响,将不同量的魔芋葡甘聚糖加入鸭肉盐溶蛋白制备成混合凝胶,其中魔芋葡甘聚糖的含量为0%、0.1%、0.5%和1.0%,对其进行凝胶强度、析水率、流变性质、DSC的测定和超微结构的观察,研究结果表明,添加魔芋葡甘聚糖后,盐溶蛋白的凝胶强度增强,析水率明显降低,转变温度T1和T2分别增加了8.3℃和10.8℃,超微结构观察发现魔芋葡甘聚糖与鸭肉盐溶蛋白混合凝胶比单一的盐溶蛋白凝胶形成了更为致密的网络结构,证实魔芋葡甘聚糖与盐溶蛋白之间发生了相互作用。进一步研究了Urea、NaSCN和2-MeSH对魔芋葡甘聚糖与鸭肉盐溶蛋白混合凝胶的影响,结果发现魔芋葡甘聚糖与盐溶蛋白的相互作用力主要是静电作用力,疏水作用和氢键是次要作用力,二硫键是最弱作用力。

The technological effects of konjac glucomannan on duck salt-soluble meat proteins in a model system were investigated. Dynamic rheological,syneresis, texture and microstructure of duck salt-soluble meat protein and konjac glucomannan（SSMP-KGM） mixtures were investigated. By adding 0%（control）,0.1%,0.5% and 1% （w/w） KGM,duck salt-soluble meat protein was subjected to formal heat-induced gel moderately increased storage modulus （G＇） and gel strength,decreased the syneresis and changed the microstructure. The transition temperature increased about 8.3~C and 10.8~C separately. The scanning electron microscope （SEM） confirmed that addition of KGM had smaller pores and more compact than that without KGM,which proved interaction between konjac gum and salt solute meat protein. The chemical forces of SSMP-KGM were investigated by determining the influence factor（NaSCH,Urea and 2-MESH） on gel strength and viscosity. Results of these studies demonstrated that main interaction between SSMP and KGM contributed to the enhancement of texture of the SSMP-KGM composite gels by electrostatic interactions,hydrophobic interaction and hydrogen bonds were the minor forces,and disulfide bond was the weakest.