竹笋膳食纤维对猪肉盐溶性蛋白热诱导凝胶特性的影响

Effect of Bamboo Shoot Dietary Fiber on Thermal Gelling Properties of Pork Salt-Soluble Proteins

通过提取猪肉盐溶性蛋白,添加不同比例(0%、1%、2%、3%、4%(猪肉盐溶性蛋白为100 g添加竹笋膳食纤维))的竹笋膳食纤维,应用质构仪、流变仪、低场核磁共振成像分析仪和扫描电镜测定分析竹笋膳食纤维-猪肉盐溶性蛋白形成的凝胶体系的凝胶强度、动态流变学特性、保水性、水分分布和微观结构,研究竹笋膳食纤维对凝胶体系的凝胶特性和保水性的影响。结果发现:添加竹笋膳食纤维显著增强凝胶体系的凝胶强度(P<0.05),当添加量为3%时,凝胶强度最高;随着竹笋膳食纤维添加量增加,猪肉盐溶性蛋白体系的储能模量(G’)和损失模量(G")明显增加,凝胶体系的蒸煮损失和离心损失显著降低(P<0.05);低场核磁显示竹笋膳食纤维的添加显著提高了不易流动水的相对百分比并且降低了其弛豫时间T2(P<0.05);扫描电镜观察发现竹笋膳食纤维增加了凝胶体系的三维网络结构致密度和均一度。结果显示竹笋膳食纤维能够明显改善猪肉盐溶性蛋白的凝胶功能特性,在肉制品加工中有广阔的应用前景。

The objective of this study was to understand the effect of bamboo shoot dietary fiber(BSDF) on the gel properties and water-holding capacity(WHC) of pork salt-soluble protein(PSSP). The gel strength, dynamic rheological properties, WHC, water distribution and microstructure of PSSP with different amounts(0%, 1%, 2%, 3% and 4%, m/m)of added BSDF were investigated using a texture analyzer, a rotational rheometer, low field nuclear magnetic resonance(LF-NMR) and scanning electron microscopy(SEM). The results showed that the gel strength was improved significantly with increasing BSDF addition up to 3%(P < 0.05). The storage modulus(G’) and loss modulus(G") were increased and the cooking loss and centrifugation loss were decreased significantly(P < 0.05) after adding BSDF. LF-NMR analysis showed that the addition of BSDF increased significantly the relative area percentage and decreased the relaxation time(T22)of immobilized water. SEM analysis showed that the homogeneity and compactness of PSSP gels were improved by the addition of BSDF. In conclusion, BSDF can significantly improve the gel properties of pork salt-soluble proteins, making it promising for application in meat products processing.