海藻酸钠分子质量对低脂乳化肠凝胶特性的影响

Effects of Molecular Mass of Sodium Alginate on Gel Properties of Low-Fat Emulsified Pork Sausage

以低脂(10%)乳化肠为研究对象,在0%~0.75%添加水平下,研究3种分子质量(2 660、3 890、4 640 kDa)海藻酸钠(sodium alginate,SA)对其凝胶特性(持水与质构)的影响及机理。结果表明:3 种分子质量的SA均显著改善了低脂乳化肠的持水性(P<0.05),且SA分子质量越大,凝胶持水性越强;但对低脂乳化肠质构的改善作用不显著(P>0.05);随着SA分子质量的增大,静电排斥和空间位阻作用增强,降低了肉蛋白的表面疏水性,形成了具有更大孔隙的微结构,可截留更多的水分,进而显著改善了凝胶的持水性。

The effect of adding 0% 0.75%(m/m) sodium alginate (SA) with three different molecular masses (2 660, 3 890 and 4 640 kDa) to low-fat (10%) emulsi fied pork sausage on its gel properties (water-binding capacity (WBC) and texture) was investigated, and its underlying mechanism was explored. The results showed that all three kinds of SA increased signi ficantly the WBC in a molecular mass-dependent manner (P < 0.05). However, no significant improvement (P > 0.05) was found in texture profile parameters, such as hardness, springiness, cohesiveness and chewiness. As the molecular mass of SA increased, the enhanced electrostatic interactions and steric hindrance, and the reduced surface hydrophobicity of meat proteins contributed to a microstructure with larger porosity to trap more water, thus improving the WBC of the gel.