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当前位置: 首页 > 文章 > 不同温度下亚麻籽胶对肌原纤维蛋白凝胶特性的影响及机制 食品科学 2016,37 (9) 1-6
Position: Home > Articles > Effect and Mechanism of Flaxseed Gum on Thermal Gelling Properties of Porcine Myofibrillar Protein at Different Heating Temperatures FOOD SCIENCE 2016,37 (9) 1-6

不同温度下亚麻籽胶对肌原纤维蛋白凝胶特性的影响及机制

作  者：
潘丽华;冯美琴;孙健;徐幸莲;周光宏
单  位：
金陵科技学院动物科学与技术学院;南京农业大学食品科技学院
关键词：
温度;肌原纤维蛋白;亚麻籽胶;二级结构;凝胶性质;凝胶机制
摘  要：
本实验研究了不同加热温度下,添加亚麻籽胶对肌原纤维蛋白保水性、凝胶强度、流变特性、二级结构、微观结构的影响及其作用机制。结果表明,随着温度升高,肌原纤维蛋白凝胶保水性显著下降(P<0.05),凝胶强度显著上升(P<0.05),加热温度高于50℃时添加亚麻籽胶显著提高了肌原纤维蛋白凝胶保水性(P<0.05),同时显著降低了凝胶强度(P<0.05);拉曼光谱结果表明随着温度从30℃上升至80℃,凝胶α-螺旋含量显著下降,β-折叠含量显著上升;添加亚麻籽胶使得肌原纤维蛋白存在α-螺旋含量下降,β-折叠含量上升现象,影响凝胶的形成及性质。流变学特性结果显示高于50℃时添加亚麻籽胶后肌原纤维蛋白储能模量G’下降。从微观结构发现,添加亚麻籽胶后肌原纤维蛋白在50℃出现更多凝胶孔洞,且在70、80℃时形成的凝胶三维网络结构更为致密均一。
译  名：
Effect and Mechanism of Flaxseed Gum on Thermal Gelling Properties of Porcine Myofibrillar Protein at Different Heating Temperatures
作  者：
PAN Lihua;FENG Meiqin;SUN Jian;XU Xinglian;ZHOU Guanghong;National Center of Meat Quality and Safety Control,College of Food Science and Technology,Nanjing Agricultural University;College of Animal Science and Technology,Jinling Institute of Technology;
关键词：
temperature;;myofibrillar protein;;flaxseed gum;;secondary structure;;gel properties;;gelling mechanism
摘  要：
The objective of the study was to explore the effect and mechanism of action of heating temperature and addition of flaxseed gum(FG) on water-holding capacity(WHC), gel strength, rheological properties, secondary structure and 3-dimensional network structure of heat-induced gels of pork myofibrillar protein(MP). The results revealed that increasing temperature could significantly decrease gel WHC(P < 0.05), and increase gel strength(P < 0.05). The addition of FG significantly enhanced WHC and decreased gel strength at temperature higher than 50 ℃(P < 0.05). Raman spectroscopic analysis revealed that increasing the temperature from 30 to 80 ℃ induced partial transformation of α-helices into β-sheets. At the same heating temperature, the addition of FG led to the transformation of α-helices into β-sheets, thus affecting the formation of gels. The rheological tests showed that storage modulus(G') values during MP gelation were declined with addition of FG(P < 0.05) when temperature was higher than 50 ℃. Gel holes of MP appeared at 50 ℃, and MP-FG formed a fine dense network at both 70 and 80 ℃ as shown by scanning electron microscopy images.

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