摘要
以鸡胸肉为原料,研究在不同pH值、NaCl浓度、三聚磷酸盐(tripolyphosphate,TPP)质量分数条件下用γ-聚谷氨酸(γ-polyglutamic acid,γ-PGA)复合谷氨酰胺转胺酶(transglutaminase,TGase)处理肌原纤维蛋白(myofibrillar protein,MP)后其溶解性、乳化性、凝胶硬度、弹性及保水性的变化规律。结果表明:随着pH值、NaCl浓度和TPP质量分数的增加,与未添加TGase的试样相比,γ-PGA复合TGase处理对肌原纤维蛋白功能特性的改善效果较好。综合考虑各指标,γ-PGA复合TGase处理肌原纤维蛋白的适宜条件为pH值6.5～7.0、NaCl浓度0.5 mol/L、TPP质量分数0.15%。
In this study, the changes in the solubility, emulsifying capacity, gel hardness and elasticity and water holding capacity of chicken breast myofibrillar protein were investigated after combined treatment with γ-polyglutamic acid（γ-PGA） and transglutaminase（TGase） under different concentrations of pH value, NaCl concentration and tripolyphosphate（TPP） concentration. The results showed that compared with the sample without TGase added under the same conditions, combined treatment with γ-PGA and TGase improved the functional properties of myofibrillar protein with the increase of pH value, NaCl concentration and TPP concentration. Based on general consideration of all investigated indicators, the appropriate conditions for the treatment of myofibrillar protein with γ-PGA combined with TGase were determined as follows： pH 6.5 to 7.0, 0.5 mol/L NaCl and 0.15% TPP.
作者
董唯
白登荣
窦川林
尚永彪
DONG Wei;BAI Dengrong;DOU Chuanlin;SHANG Yongbiao(College of Food Science,Southwest University,Chongqing 400715,China;Laboratory of Quality and Safety Risk Assessment for Agro-Products on Storage and Preservation（Chongqing）,Ministry of Agriculture,Chongqing 400715,China;Chongqing Engineering Research Center for Special Foods,Chongqing 400715,China)
出处
《肉类研究》
北大核心
2018年第5期1-8,共8页
Meat Research
基金
四川省科技支撑计划项目(2016NZ0003-05)
