川白獭兔兔肉肌原纤维蛋白热诱导凝胶制备工艺优化

Optimization of Preparation Process for Myofibrillar Proteins Thermally-induced Gel of Chuan-bai Rex Rabbit

为了研究不同诱导因素对川白獭兔肉肌原纤维蛋白热诱导凝胶特性的影响并对诱导条件进行优化。在单因素试验基础之上,以大豆分离蛋白添加量、肌原纤维蛋白浓度、离子强度和pH为影响因素,以蛋白凝胶硬度、弹性及持水性为响应值,利用响应面法(Box-Behnken)设计四因素三水平的响应面分析试验,建立了二次多项数学模型。结果表明,大豆分离蛋白添加量与离子强度的交互作用对凝胶硬度有显著影响,肌原纤维蛋白浓度与pH的交互作用对凝胶硬度和持水性也有显著影响,离子强度与pH的交互作用对凝胶硬度和弹性均有显著影响(P<0.05)。得到的最佳诱导条件为:大豆分离蛋白添加量6.30%、肌原纤维蛋白浓度51.0 mg/mL、离子强度0.67 mol/L、pH6.85,在此最佳工艺条件下所制肌原纤维蛋白凝胶的硬度为508.435 g、弹性0.337、持水性0.896。本研究优化的最佳工艺所制凝胶特性较好,可为獭兔肉的加工利用提供一定数据支持和理论依据。

In order to study the effects of different induction conditions on the properties of myofibrillar proteins thermal-induced gel in Chuan-bai rex rabbit meat and to explore the optimum induction conditions. Based on the single-factor tests,the soybean protein isolate addition,myofibrillar protein concentration,ionic strength and pH were taken as the influencing factors. And the hardness,resilience and water-holding capacity of the protein gel were taken as the response values. The present results showed that the interaction between the soybean protein isolate addition and the ionic strength had a significant influence on gel hardness,the interaction between myofibrillar protein concentration and pH had a significant impact on gel hardness and water-holding capacity,and the interaction between ionic strength and pH had a significant impact on gel hardness and resilience. The optimal induction conditions were as follows:The additive amount of soy protein isolate 6.30%,myofibrillar protein concentration 51.0 mg/mL,ionic strength 0.67 mol/L and pH 6.85.The prepared protein gel had a hardness of 508.435 g,a resilience of 0.337 and a water-holding capacity of 0.896. The thermal-induced gel presented a fine quality by the optimal process,which could provide certain data support and theoretical basis for the processing and utilization of Chuan-bai rex rabbit meat.