摘要
在低盐条件下(2.3%Na Cl),以含有质量分数0.3%Mg Cl2的鸡肉肌原纤维蛋白(myofibrillar protein,MP)混合体系(MP-Mg Cl2)为研究对象,室温下(20~25℃)考察超高压处理(high pressure processing,HPP)(100~400 MPa,10 min)对混合体系凝胶硬度和保水性(water holding capacity,WHC)的影响,并通过对该混合体系流变特性、横向弛豫时间及凝胶微结构分析,探讨其凝胶特性的变化机制。结果表明:100~400 MPa的HPP可显著提高凝胶的硬度和WHC(P<0.05),且300 MPa是改善其凝胶硬度的合适压力;HPP通过增加MP-Mg Cl2混合体系的储能模量(G’),缩短自旋-自旋弛豫时间T22和T23,促进凝胶形成交联、密实的多孔网络结构,进而改善混合体系凝胶的特性。
This research aimed to investigate the effect of high pressure processing（HPP）（at 100–400 MPa and 20–25 ℃for 10 min） on the hardness and water-holding capacity（WHC） of chicken breast myofibrillar protein（MP） gel with 0.3%（m/m） magnesium chloride under low salt（2.3% Na Cl） condition. The underlying mechanism was explored by rheological analysis, transverse relaxation time determination and microstructure observation. The results showed that the gel hardness and WHC were significantly（P〈0.05） increased with elevated pressure levels, and the appropriate pressure was 300 MPa. HPP could promote the formation of compact, porous and cross-linking gel network structures and consequently improve gel properties of chicken breast myofibrillar protein by increasing the storage modulus（G＇） and shortening the water relaxation time（T22 and T23）.
作者
潘杰
周颖
王昱
代显卓
李沛军
陈从贵
PAN Jie;ZHOU Ying;WANG Yu;DAI Xianzhuo;LI Peijun;CHEN Conggui(School of Food Science and Engineering,Hefei University of Technology,Hefei 230009,Chin)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2018年第11期89-94,共6页
Food Science
基金
国家自然科学基金面上项目(31271893)
安徽省家禽产业技术体系项目(AHCYJSTX-06)
关键词
超高压
肌原纤维蛋白
氯化镁
凝胶特性
high pressure processing
myofbrillar protein
magnesium chloride
gel properties
