非热诱导猪肉盐溶蛋白凝胶力学特性研究

Study on Mechanical Properties of Non-thermal Pork Gelatin

以超高压技术和TGase协同诱导猪肉盐溶蛋白凝胶形成,利用压缩试验和应力松弛试验,研究压力水平和TGase对其凝胶力学特性的影响。结果表明:最大力、滞后损失和永久弹性模量随压力水平的不断增大呈上升趋势,弹性度先增大后稳定;凝胶最大力、滞后损失和弹性度随TGase添加量的增加都呈现先增大后稳定的趋势,永久弹性模量则呈现直线上升趋势;可以采用Maxwell三元件模型来表达猪肉盐溶蛋白凝胶的松弛流变特性。

Gelatin of pork salt-soluble protein was treated by simultaneous application of high hydrostatic pressure and transglutaminase（TGase）,effects of pressure level and addition of TGase were studied.The results showed that with the increase of pressure level,maximum force,hysteresis loss and permanent elastic moduli increased,degree of elasticity at first increased then unchanged;With the increase of addition of TGase,maximum force,hysteresis loss and degree of elasticity increased at firs,then unchanged,permanent elastic moduli always increased.The three elements of Maxwell model could be applied to simulate the stress-relaxation in pork gelatin.