本文已被：浏览 1344次 下载 205次
投稿时间：2018-09-27
投稿时间：2018-09-27
中文摘要: 以胡萝卜和猪里脊肉为原材料，分离提取胡萝卜汁和肌原纤维蛋白，探究胡萝卜汁的添加量对肌原纤维蛋白凝胶性质的影响。分别从凝胶色度，凝胶保水性，静态流变，差示扫描量热法（differential scanning calorimetry，DSC）几个角度进行了分析。结果表明：随胡萝卜汁添加量的增加，凝胶整体趋向于亮橙色，这可能有利于对肉制品蒸煮颜色损失的弥补；当胡萝卜汁添加量为1.5 mL 时，保水性最佳，可能是由于低浓度胡萝卜汁添加物促进凝胶网状结构的形成，高浓度添加物填充了凝胶的网状结构的结果；流变仪测定结果反映出胡萝卜汁的添加降低了凝胶分子间作用力和稳定性，可能是因为还原性物质还原了二硫键；结合DSC，总体表明当胡萝卜汁添加量为1.5 mL 时，凝胶热稳定性、保水性和凝胶品质较好。
Abstract:Myofibrillar protein and carrot juice were isolated from the raw materials of pork tenderloin and carrots to investigate the effect of carrot juice on the properties of myofibrillar protein.Chrominance，water holding capacity，static rheological，differential scanning calorimetry（DSC）were used to analyze the change of myofibrillar proteins gel.The results showed that，as the amount of carrot juice added increases，the gel tends to be bright orange，which might be beneficial to supplement the loss of cooking color of meat products；the best water holding capacity（WHC）was obtained at the amount of carrot juice being 1.5 mL，which might be caused by the formation of the gel reticular structure being promoted at low concentration of carrot juice and being filled at high concentration；the rheological results indicated that the addition of carrot juice reduced the strength and stability of the gel molecules，possibly because the reductive substance reduced the disulfide bond；DSC results generally point to the optimal thermal stability of the gel when the additive amount is 1.5 mL.
keywords: carrot juice myofibrillar protein static rheological differential scanning calorimetry gel properties
文章编号：201910001 中图分类号： 文献标志码：
基金项目:国家自然科学基金（31771993、31271903）
| 作者 | 单位 |
| 夏民权，陈银霞，张丹，孙卫青 | 1.长江大学食品加工与安全系，湖北 荆州 434025；2.华中农业大学食品科学系，湖北 武汉 430070；3.长江大学食品科学与工程系，湖北 荆州 434025；4.长江大学生命科学学院，湖北 荆州 434025 |
引用文本：
津ICP备20000603号-1