【作者】 张燕；

【导师】 张倩；

【作者基本信息】 贵州大学 ， 食品科学， 2009， 硕士

【摘要】 鸡肉是一种高蛋白,低脂肪、低热量的健康食品,市场前景广阔。本研究以鸡胸肉为原料,运用不同的干燥处理方式,加工成鸡肉粉。在此基础上,通过碱、微生物的作用,对鸡肉蛋白进行改性,分析改性前后鸡肉蛋白营养与功能特性的变化情况。旨在结合生物技术生产高附加值的产品,拓宽新型鸡肉制品深加工范围,为鸡肉深加工技术的研究提供理论依据。主要的研究结果如下：1、通过感官指标、粒度、溶解性及微观结构的比较,确定制作鸡肉全粉的最佳干燥处理方式为蒸煮电热干燥(蒸煮时间30min,烘干温度80℃).同时,品质分析表明鸡肉粉是一种良好的食品基础原料：鸡肉全粉营养组成成分(脂肪5.3%,总糖2.3%,蛋白质85.6%,水分5.8%,灰分1.4%)符合“三低一高”健康食品的特点；在碱性条件下有较高的溶解性,等电点为4.5；消化率高(98.8%),比表面积达到64.40m2/g。2、研究了碱处理对鸡肉蛋白的影响,表明碱处理可大大提高鸡肉粉的溶解性。碱处理(0.75%,100℃)能破坏鸡肉肌纤维细胞,增加鸡肉蛋白的溶解性(P≤0.05),鸡肉结构的破坏程度,蛋白质的溶解性随碱浓度和温度的增加而增加；同时,碱浓度和温度对鸡肉蛋白的质构特性有显著影响(P≤0.05)；X-衍射差示扫描显示碱处理可导致鸡肉蛋白质非晶化现象发生,说明碱处理的本质在于鸡肉蛋白的结构发生变化。3、接种保加利亚乳杆菌的鸡肉粉碱处理溶液呈现出了较强的凝胶特性,一定的脆性与硬度。鸡肉粉碱预处理最佳条件为：碱浓度0.75%、温度80℃、时间10min。最终得到最佳凝胶状态的微生物改性条件为：初始pH值7.0、蔗糖含量4%、发酵时间24h；同时氨基酸分析表明该鸡肉凝胶体系的氨基酸组成能较好的满足人体需要。这说明通过发酵的方式来改善鸡肉蛋白的功能特性是可行的。4、发酵法制备的鸡肉蛋白水解液通过生物活性研究表明,其具有显著还原能力和自由基清除能力。lml发酵液所具有的还原能力与0.1%维生素C相当；0.18ml发酵液清除超氧自由基的能力为56.8%,达到50%清除率；0.6ml发酵液清除羟自由基的能力高达97.5%。更多还原

【Abstract】 Chicken meat is a health food with high protein, low fat and low caloric, which means bright market prospects. In this paper, fresh chicken breast was taken as the materials to produce chicken powder by different drying treatment. Based on this, the chicken protein was modified by the effect of alkali and microbacteria, and then maked a analysis on the change of nutrition and function properties of chicken protein. This study aims to produce additional-value products combining with the biotechnology, broaden the range of deep processing in new types of chicken meat products, and provide theoretical basis for the study of chicken deep processing technology.The main results were described as following:1. The optimal production technology (treatment method:steam cooking and electrothermal drying, steaming time:30min, dry temperature:80℃) for making chicken powder was defined, by sensory indexes, particle size, solubility and microstructure. The quality analysis indicated that chicken powder is a good basic raw material for food:The study on chemical compositions (fat5.5%, total sugar2.3%, protein85.6%, water5.8%, ashl.4%) showed that chicken powder was coincident with the feature of health food "three low one high";The chicken powder have good solubility in alkaline condition, the pI is 4.5; At the same time,it have high digestibility(98.8%), and the surface area is up to 64.40m2/g.2. The solubility of chicken powder can be greatly improved under alkaline condition. The alkaline treatment (0.75%,100℃) could destroy the cell of myofibrillar, and raise the solubility of chicken protein(P≤0.05), at the same time, the change of chicken muscle structure and solubility of protein markedly increased with increaseing of alkaline concentration and heating temperature; Influence of alkali concentration and heating temperature on texture hardness and adhesiveness of proteins was significant difference (P≤0.05); The X-ray diffraction pattern showed that the formation of protein noncrystallite structure related to the alkaline treatment, which explained that the structure of chicken protein was changed.3. The alkali-pretreated solution of chicken protein inoculated with Lactobacillus bulgaricus, presented strong gelling character. The optimum conditions of alkalized pretreatment are:the temperature of alkali concentration 0.75%, alkali-treatment 80℃,and the time of alkali-pretreated lOmin. The best gel state can be achieved under the conditions of sugar amount 4%, primary pH 7.0, fermentation time 24h, by microbe modification.Furthermore,according the analysis of amino acids, the amino acid composition in this gel system can meet the human needs well.The results showed that improving the function properties of chicken protein by fermentation was feasible.4. The study of bioactivity of chicken hydrolysate from fermentation showed that the hydrolysate have significant antioxidant activity such as reducing power and free radical scavenging ability. The reducing power of lml fermentation broth is approximately equivalent with the ability of 0.1% Vc. when the volume of fermentation broth is 0.18ml, the scavenging ability of O2-·was 56.8%,reached the inhibitory concentrations of 50%(IC50); when the volume of fermentation broth is 0.6ml,the scavenging ability of·OH is up to 97.5%.更多还原