添加面筋蛋白对猪肉热诱导凝胶品质及水分迁移特性的影响

Effect of Gluten on Quality Properties and Water Migration of Heat-Induced Gel from Pork

以猪肉为原料,添加面筋蛋白,通过测定凝胶的蒸煮损失、保水性、质构、化学作用力、流变特性、微观结构以及水分迁移等指标,研究面筋蛋白对猪肉糜凝胶特性及水分分布迁移的影响。结果表明:随面筋蛋白添加量的增加,蒸煮损失持续下降(P<0.05),T2弛豫时间始终向短时间方向移动,不易流动水的比例显著增加,面筋蛋白提高了凝胶的保水性,但添加量超过6%,保水性上升不明显(P>0.05);添加面筋蛋白,凝胶硬度与咀嚼性上升明显,弹性趋势先上升后下降,在添加量为6%时最大,回复性持续增加,在添加量为6%时,为0.329,与添加量8%、10%相比,差异不显著(P>0.05);氢键和疏水相互作用是面筋蛋白肉糜凝胶形成的主要作用力;G′随面筋蛋白添加量增加而升高。面筋蛋白可以提高猪肉糜凝胶的形成能力,添加6%的面筋蛋白,猪肉糜凝胶致密均匀、光滑细腻,品质最佳。

The cooking loss,water-holding capacity,texture,chemical forces,dynamic rheology,micro structure,water distribution and migration of pork batter gels with added gluten were measured to explore the effect of gluten on quality properties and water migration of heat-induced gels from pork.Results indicated that with the increase in gluten addition,the cooking loss decreased continuously(P <0.05).The transverse relaxation time T2 always moved in the direction of short relaxation time,and the proportion of immobilized water rose significantly.The addition of gluten raised the waterholding capacity,but the effect was not significant when the level of gluten addition was above 6%(P> 0.05).Both the hardness and chewiness increased remarkably.The springiness first increased until reaching the maxitrmun at an addition level of 6%,and then decreased.The resilience increased to 0.329 with increasing addition of gluten up to 6%,and then did not significantly change at addition levels of 8% and 10%(P> 0.05).Hydrogen bonding and hydrophobic interaction were the main forces in the formation of gluten-pork batter gels.Additionally,G’ increased with elevated addition of gluten.Gluten could improve the gel formation ability of pork.The pork gel with 6% added gluten had a compact and uniform structure,smooth appearance,and the best quality.