摘要
为全面了解干腌牛肉加工过程中蛋白质结构变化对干腌牛肉品质的影响,以原料、腌制期、风干期、发酵期、成熟期的牛肉为研究对象,测定微观结构、表面疏水性、蛋白质分子相互作用力、溶解度、浊度。结果表明,蛋白质微观结构由紧实变松散。肌浆蛋白溶液和肌原纤维蛋白溶液的表面疏水性、浊度显著增加(P<0.05),而溶解度显著下降(P<0.05)。成品时蛋白质分子间作用力为S_(5)(二硫键)>S_(4)(疏水相互作用力)>S_(3)(氢键)>S_(2)(离子键)>S_(1)(静电相互作用力)。综上所述,干腌牛肉加工过程中蛋白质结构变化对产品品质有促进作用。
In order to fully understand the effect of protein structure changes on the quality of dry-cured beef during processing,the microstructure,surface hydrophobicity,protein molecular interaction,solubility and turbidity were measured by taking raw materials,curing period,air drying period,fermentation period and maturation period as research objects.The results showed that the protein microstructure changed from compact to loose.The myosin and myofibrillar proteins surface hydrophobicity and turbidity increased significantly(P<0.05),and solubility decreased significantly(P<0.05).The protein intermolecular force in the finished product was S_(5)(disulfide bond)>S_(4)(hydrophobic interaction force)>S_(3)(hydrogen bond)>S_(2)(ionic bond)>S_(1)(electrostatic interaction force).To sum up,the change of protein structure had a stimulating effect on product quality of dry-cured beef during the processing.
作者
伏慧慧
潘丽
王庆玲
FU Huihui;PAN Li;WANG Qingling(College of Cooking and Catering Management,Xinjiang Vocational University,Urumqi 830013)
出处
《食品工业》
CAS
2023年第5期11-14,共4页
The Food Industry
关键词
干腌牛肉
加工
蛋白质结构
肌浆蛋白
肌原纤维蛋白
dry-cured beef,process
protein structure
sarcoplasmic protein
myofibrillar protein
