仙草多糖对鸡肉肌原纤维蛋白凝胶性能的影响

Effects of Hsian-tsao Polysaccharide on Gel Properties of Chicken Myofibrillar Proteins

采用碱提醇沉的方法提取仙草多糖,研究了添加仙草多糖对鸡肉肌原纤维蛋白凝胶性能的影响。用物性分析仪、离心法和色差计分别测定了凝胶的质构、保水性和色泽变化,用光谱法测定了热诱导凝胶过程中蛋白的聚集程度变化。结果表明,仙草多糖添加量在0~0.2%范围内,保水性变化差异不显著,随着添加量的继续增加,凝胶保水性显著下降;色泽上,仙草多糖会引起L*的下降和a*与b*的上升,但凝胶色泽均匀稳定;当仙草多糖添加量为0.15%时,促进了肌原纤维蛋白受热聚集,肌原纤维蛋白凝胶的硬度、咀嚼性和弹性均达到最大,比对照组分别提高了43.98%,53.00%和4.82%。

Explore the effects of adding Hsian-tsao polysaccharide on the gel properties of chicken myofibrillar protein. Hsian-tsaopolysacchride was extracted by using an alkali-ethanol method. The gel textural property, water-holding capacity and color coordinates were determined by texture analyzer, centrifugation method and colorimeter. The results showed that the water-holding capacity of gel was no significant effect compared with the control, when Hsian-tsao polysaccharide content varied from 0-0.2%, however, the water-holding capacity had been a steady decrease, when the concentration of Hsian-tsao polysacchride continued to increase. The addition of Hsian-tsaopolysacchride resulted in increased a＊ and b＊ values and a reduction of L＊ values, but the gel color could keep uniform and stable. With the addition of 0.15% Hsian-tsaopolysacchride, the hardness, chewiness and springiness of the gels reached the highest, increased by 43.98%, 53.00% and 4.82%, respectively.