煮制压力和保压时间对鸡肉肌原纤维蛋白结构的影响

Effect of Cooking Pressure and Holding Time on the Structure of Chicken Myofibrillar Protein

为了探究煮制压力和保压时间对鸡肉肌原纤维蛋白结构的影响,本研究以鸡胸肉为主要原料,选择常压、微压(4 kPa)、高压(70 kPa)煮制15~35 min,研究煮制过程中肌原纤维蛋白羰基含量、巯基含量、微观结构和蛋白二级结构的变化。结果表明,随着保压时间的延长,羰基含量呈现上升趋势,常压、微压、高压煮制羰基含量分别增加了1.22倍、1.38倍、1.19倍,巯基含量呈下降趋势,常压、微压、高压煮制巯基含量分别减少了29.6%、29.8%、31.4%;随着保压时间的延长,肌原纤维蛋白二级结构中β-折叠含量和无规则卷曲含量增加,α-螺旋含量降低;对鸡胸肉蛋白结构的破坏程度为高压>微压>常压。本研究结果为酱卤鸡肉预制产品的生产提供数据参考和技术支持。

In order to explore the effects of cooking pressure and holding time on the structure of chicken myofibrillar protein eggs,in this study,chicken breast meat was used as the main raw material,and atmospheric pressure,micropressure(4 kPa)and high-pressure(70 kPa)were selected to cook for 15~35 min.The changes of carbonyl content,sulfhydryl content,microstructure and protein secondary structure of myofibrillar protein during cooking were studied.The results showed that with the extension of holding time,the carbonyl content showed an upward trend,and the carbonyl content increased by 1.22 times,1.38 times and 1.19 times respectively with normal pressure,micro pressure and high pressure cooking.The content of sulfhydryl group showed a downward trend,and the content of sulfhydryl group decreased by 29.6%,29.8%and 31.4%respectively after normal pressure,micro pressure and high pressure cooking.With the extension of holding time,the content ofβ-sheet and random coil in the secondary structure of myofibrillar protein increased,and the content ofα-helix decreased.The degree of damage to the structure of chicken breast protein was high pressure>micro pressure>normal pressure.The results of this study would provide data reference and technical support for the production of sauced chicken prefabricated products.