超高压对肌球蛋白-抗性玉米淀粉混合凝胶特性的影响

Effect of Ultra High Pressure Processing on Gel Properties of Chicken Breast Myosin Containing Resistant Corn Starch

以添加质量分数0.6%抗性玉米淀粉(resistant corn starch,RCS)的鸡胸肉肌球蛋白(myosin,M)混合(M-RCS)体系为研究对象,考察超高压(ultra high pressure,UHP)处理(100~400 MPa,10 min)对该体系凝胶保水性(water holding capacity,WHC)和硬度的影响;并通过分析M-RCS体系表面疏水性、活性巯基含量、流变特性及凝胶水分子横向弛豫时间的变化,探讨其凝胶特性的变化机制。结果表明:M-RCS凝胶的WHC随着压力的增大(100~400 MPa)而显著增加(P<0.05),硬度则显著降低(P<0.05);UHP通过增加M-RCS体系的疏水基团和活性巯基数量,减小其储能模量G′,改变其黏弹性tanδ,缩短凝胶内部水分子弛豫时间T22和T23,减弱体系内水分的流动性,进而改变了凝胶的WHC和硬度。实验结果可为低脂、高膳食纤维肉制品的开发提供理论依据。

The effect and mechanism of ultra high pressure (UHP) processing (100–400 MPa for 10 min) on the waterholding capacity (WHC) and hardness of chicken breast myosin gel containing 0.6% (m/m) resistant corn starch (RCS) (M-RCS) were investigated. The results showed that UHP at 100–400 MPa could significantly increase the WHC of M-RCS gels and decrease the gel hardness in a pressure-dependent manner (P < 0.05). UHP could significantly increase the hydrophobic groups and reactive sulfhydryl contents of M-RCS system (P < 0.05), thereby reducing storage modulus (G’), changing viscoelasticity tanδ and shortening the transverse relaxation time T22 and T23 (P < 0.05) to result in a higher WHC value and a lower hardness of the gel. UHP treatment is beneficial to the development of low-fat and high-fiber meat products.