化学作用力对超高压诱导猪肉凝胶强度的影响研究

Study on effect of chemical force on strength of ultra-high pressure induced pork gel

采用化学法、荧光光谱法等分析手段,研究猪肉凝胶形成过程中离子键、氢键、疏水相互作用,二硫键等化学作用力对凝胶强度的影响,探索化学作用力对猪肉凝胶网络结构形成的作用。结果表明:形成凝胶的过程中,氢键、疏水相互作用和二硫键对凝胶强度影响显著,离子键对凝胶强度影响较小,随着氢键、疏水相互作用、二硫键的增加,猪肉凝胶强度增加,维持猪肉凝胶稳定结构的主要化学作用力为氢键、疏水相互作用、二硫键。

Chemical method and fluorescent spectrometry was used to study the effect of ionic bond, hydrogen bond, hydrophobic interaction, disulfide bond and other chemical force on gel strength during the forming of pork gel. The effect of chemical force on forming pork gel network structure was studied. The results showed during the forming of gel, the effects of hydrogen bond, hydrophobic interaction, disulfide bond on gel strength were significant, and ionic bond had little influence on gel strength. The gel strength increased with the increase of hydrogen bond, hydrophobic interaction and disulfide bond. The main forces of maintaining gel structure were hydrogen bond, hydrophobic interaction, and disulfide bond.