摘要
探究大豆分离蛋白(soy protein isolates,SPI)添加量对低盐和正常盐木质化鸡胸肉糜凝胶特性的影响。实验设置正常鸡胸肉为对照组。将不同量(0%、1%、2%)SPI分别添加到含1%和2%食盐的木质化和正常鸡胸肉糜中,测定热诱导凝胶的质构特性、颜色、蒸煮损失、水分分布以及蛋白质二级结构等指标。结果表明:相对正常肉,不同食盐添加量对木质化鸡胸肉的凝胶质构特性和蒸煮损失影响更为显著;添加2%SPI后,木质肉组凝胶硬度与未添加SPI正常肉组差异不显著(P>0.05);添加2%SPI能够显著降低凝胶白度值(P<0.05);食盐和SPI的添加均显著缩短了不易流动水T_(22)(P<0.05);SPI添加对正常肉蛋白二级结构影响较小,但使木质肉组中有序的α-螺旋和β-折叠结构向更无序的β-转角和无规卷曲迁移。综上所述,添加SPI可以通过改变木质化肉蛋白结构,促进热诱导凝胶体系中水分的维系,从而有效改善低盐和正常盐环境下的热诱导凝胶的质构和保水特性。
The purpose of this work is to study the effect of addition of soy protein isolate(SPI)at 0%,1%and 2%on the gelation properties of low-salt and normal-salt(1%and 2%,respectively)wooden chicken breast meat batters.Normal chicken breast meat batter was set as a control.Textural properties,color characteristics,cooking loss,water distribution and secondary structure of heat-induced gels from chicken breast meat were measured.The results indicated that different NaCl contents had more significant effects on the heat-induced gel hardness and cooking loss of wooden breast meat than normal meat.No significant variation in gel harness was found between wooden chicken meat batter with 2%SPI and normal meat batter without added SPI(P>0.05),whereas addition of 2%SPI caused a significant decrease in gel whiteness(P<0.05).Meanwhile,the T_(22) relaxation time of immobile water of both wooden and normal meat batters was shorten(P<0.05)by salt or SPI addition.Despite barely affecting protein secondary structure in normal meat,SPI led to conformational transformation of proteins in wooden chicken breast from an ordered(α-helix andβ-sheet)to a disorder state(β-turn and random coil).In conclusion,addition of SPI can improve the textural properties and water-holding capacity of low-and normal-salt wooden breast meat batters by modifying protein structural properties and promoting water retention in heat-induced protein gels.
作者
赵泽润
邢通
赵雪
徐幸莲
ZHAO Zerun;XING Tong;ZHAO Xue;XU Xinglian(Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Jiangsu Collaborative Innovation Center of Meat Production and Processing,Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2022年第6期49-56,共8页
Food Science
基金
中央高校基本科研业务费专项(KYZ202109)
现代农业产业技术体系建设专项(CARS-41)。
关键词
木质化鸡胸肉
大豆分离蛋白
低盐
凝胶特性
wooden breast meat
soy protein isolate
low-salt
gelation properties