【摘要】 肉的凝胶性能受到其所处体系的盐浓度及盐种类的影响,实验以常量钠(0.6mol/L NaCl)和低钠(0.4mol/L NaCl)为对照,研究肉凝胶模型中0.4mol/L NaCl+0.2mol/L KCl、0.4mol/L NaCl+0.1mol/L MgCl2和0.4mol/L NaCl+0.5%三聚磷酸钠(TPP)的钠部分替代处理对鸡胸肉肌原纤维蛋白、鸡腿肉肌原纤维蛋白以及二者混合蛋白热诱导凝胶的质构、动态流变性质和拉曼光谱特征。结果表明:胸肉肌原纤维蛋白凝胶的质构和流变数值高于相应的腿肉肌原纤维蛋白,腿肉肌原纤维蛋白凝胶能力不足的缺陷可通过混合蛋白凝胶中以KCl和TPP部分替代NaCl产生的蛋白质相互作用得以弥补。进一步的拉曼光谱研究表明,胸肉肌原纤维蛋白凝胶的β-折叠含量高于腿肉,而经蛋白混合和钠替代后,混合肉的二级结构β-折叠与腿肉相比有显著提高。总体而言,可利用NaCl被部分替代条件下发生的蛋白质相互作用调节胸肉和腿肉这两种不同来源的蛋白凝胶性质。更多还原

【Abstract】 Gel properties of muscle proteins are affected by the concentration and type of salt.An attempt to partial replacement of NaCl in myofibrillar protein gelation model through the use of three treatments(0.4 mol/L NaCl+0.2 mol/L KCl,0.4 mol/L NaCl+0.1 mol/L MgCl2 and 0.4 mol/L NaCl+0.5% TPP) in comparison to controls(0.6 mol/L NaCl as normal control and 0.4 mol/L NaCl as low sodium control) was assayed to evaluate textural,rheological and raman spectroscopic characteristics of heat-induced myofibrillar protein gel from thigh and breast muscles as well as their combination.The results showed that the texture and rheological parameters of heat-induced breast myofibrillar protein gel were higher than those of heatinduced thigh myofibrillar protein gel.The lower gel-forming capacity of thigh myofibrillar protein could be improved by protein-protein interactions as a result of partial replacement of NaCl with KCl or TPP.Raman spectroscopic studies showed a higher percentage of β-sheet in breast myofibrillar proteins than thigh myofibrillar proteins and significantly increased percentage of β-sheet in myofibrillar proteins from mixed breast and thigh muscles with partial replacement of NaCl compared with single thigh muscle.Overall,the properties of heat-induced myofibrillar protein gels from breast and thigh muscles can be regulated by protein-protein interactions under partial replacement of NaCl.更多还原