血浆蛋白对羊肌原纤维蛋白热诱导凝胶性质的影响

Effect of Plasma Protein on the Gel Properties of Lamb Myofibrillar Protein

采用质构、动态流变分析等方法,研究不同p H值条件下血浆蛋白含量对羊肉肌原纤维蛋白凝胶特性的影响。研究结果表明,p H 5.0时,血浆蛋白含量对混合蛋白的凝胶硬度、弹性、保水性等影响不大,对其储能模量影响显著(P<0.05);p H 6.2时,血浆蛋白含量增加可明显改善肌原纤维蛋白的凝胶硬度、保水性(P<0.05),其中血浆蛋白含量为10%时复合肌原纤维蛋白热诱导凝胶的最终储能模量最高;p H 7.5时,血浆蛋白含量的增加降低了肌原纤维蛋白的保水性、硬度、储能模量(P<0.05)。硬度、保水性均较高的复合凝胶具有致密、有序的微观网络结构。SDS-PAGE电泳结果表明,不同p H值条件下,肌球、肌动蛋白发生聚集的时间与血浆蛋白组分并不同步。血浆蛋白对肌原纤维蛋白凝胶特性的改善,可为今后血浆蛋白复合型凝胶类肉制品的研发提供参考。

The effect of plasma protein concentration on the gel properties of lamb myofibrillar protein under various pH conditions was investigated by texture and rheology analysis. Plasma protein concentration did not influenced the gel hardness, springiness, water holding capacity of mixed protein, but significantly influenced the storage modulus at pH5.0（P〈0.05）. Increasing the plasma protein concentration, the gel hardness, water holding capacity of mixed protein gel would be increased significantly at pH 6.2（P〈0.05）, and the highest storage modulus was obtained when 10% plasma protein added. On the contrary, the gel hardness, water holding capacity, storage modulus would be decreased at pH7.5（P〈0.05）. Mixed protein gel with high hardness and water holding capacity had a compact and ordered microstructure of three-dimensional network. Results of SDS-PAGE showed that the time of heat-induced aggregation of myosin and actin was different from that of plasma protein under various pH conditions. Improvement in the gel properties by plasma protein will provide a theory for producing gel meat products with plasma protein.