食用胶对猪肉肌原纤维蛋白功能特性的影响

Influence of edible gums on the functional properties of pork myofibrillar protein

摘要: 将不同添加量的卡拉胶、亚麻籽胶、黄原胶和魔芋胶添加到猪肉肌原纤维蛋白溶液中,通过测定肌原纤维蛋白的乳化能力、凝胶质构特性、保水性和凝胶白度,研究食用胶对肌原纤维蛋白功能特性的影响。结果表明:与未添加食用胶的对照组相比,四种食用胶均可显著提高肌原纤维蛋白的乳化能力、凝胶硬度和弹性以及保水性(p<0.05),且添加量越高,增加的幅度越大;但添加食用胶后,肌原纤维蛋白的凝胶白度略有下降。因此,卡拉胶、亚麻籽胶、黄原胶和魔芋胶对肌原纤维蛋白的功能特性具有显著的影响。

Abstract: Carrageenan, flaxseed gum, xanthan gum and konjac gum were added to pork myofibrillar protein solution at different concentrations.The emulsifying ability, gel textural properties, water- holding capacity and whiteness value were determined to elucidate the effects of edible gums on the functional properties of pork myofibrillar protein.The results showed that the emulsifying ability, gel hardness and springiness as well as water- holding capacity of the myofibrillar protein were increased with the addition of edible gums (p < 0.05) ;but the gel whiteness values decreased.The result revealed that the addition of edible gums had a significant impact on functional properties of myofibrillar protein.