蛋清蛋白对猪肉肌原纤维蛋白功能性的影响

Effect of Egg White Protein on Functional Properties of Porcine Myofibrillar Protein

在保持总蛋白含量4%的条件下,研究蛋清蛋白(EWP)添加量(0%,0.5%,1.0%,1.5%和2.0%)对猪肉肌原纤维蛋白(MP)功能性的影响。试验结果表明,随着EWP添加量的增加,凝胶保水性和凝胶白度呈显著下降趋势(P<0.05);凝胶硬度、黏聚性、弹性和回弹性总体呈下降趋势。EWP对乳化性的影响不显著(P>0.05),而乳化稳定性随EWP的增加显著降低(P<0.05),说明EWP单独与猪肉MP作用并不能改善肉蛋白的凝胶特性和乳化稳定性。只有结合其他因素共同作用才能提高蛋白质的功能特性。

The effects of different addition（0%, 0.5%, 1.0%, 1.5% and 2.0%） of egg white protein（EWP） on myofibrillar protein（MP） was investigated. The results showed that water holding capacity （WHC）, whiteness, hardness, cohesiveness, springiness and resiliency of gels had a downward trend when the addition of EWP was increased （P〈0.05）.The emulsion ability index （EAI） of gel was not affected by EWP（P〉0.05）, but emulsion stability index（ESI） decreasedwith the increasing of EWP （P〈0.05）, indicating EWP can not enhance the gel properties and ES1 when it reacted withMP independently. It is necessary that other factors should be considered to improve the functional properties of protein.