食品与发酵工业 >

2021 , Vol. 47 >Issue 12: 95 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026495

研究报告

香辛料对低钠盐肌原纤维蛋白氧化体系凝胶特性的影响

  • 魏娜 ,
  • 张建华 ,
  • 夏杨毅
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(重庆市特色食品工程技术研究中心,重庆,400715)
硕士研究生(夏杨毅副教授为通讯作者,E-mail:2658355128@qq.com)

收稿日期: 2020-12-23

  修回日期: 2021-01-19

  网络出版日期: 2021-07-22

基金资助

公益性行业(农业部)科研专项(201303082-7);四川省科技支撑计划项目(2016NZ0003-05)

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The effect of spices on the gel properties of low-sodium myofibrillar protein in oxidation system

  • WEI Na ,
  • ZHANG Jianhua ,
  • XIA Yangyi
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400715, China)

Received date: 2020-12-23

  Revised date: 2021-01-19

  Online published: 2021-07-22

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摘要

以肌原纤维蛋白(myofibrillar protein,MP)为原料,添加2.5%(质量分数)的低钠盐加速氧化体系作对照组,探究添加量为0.03%(质量分数)的4种香辛料(丁香、花椒、迷迭香和肉豆蔻)对其凝胶特性的影响。结果表明,氧化周期(72 h)内,添加4种香辛料的低钠盐MP凝胶特性显著降低(P<0.05),与对照组变化趋势一致。同一氧化时间,添加4种香辛料能提高低钠盐MP的凝胶强度、保水性和弹性模量,降低蒸煮损失率,提高氢键、二硫键和离子键含量,降低疏水相互作用含量,而疏水相互作用、二硫键和氢键是维持低钠盐MP凝胶的主要化学作用力,离子键相互作用较小。4种香辛料的添加能抑制低钠盐MP氧化,从而对低钠盐MP凝胶特性有明显的改善作用,有利于优质MP凝胶的形成,且凝胶形成能力按照以下顺序:迷迭香>丁香>肉豆蔻>花椒添加组。这为香辛料在低钠盐MP凝胶中的应用提供理论依据。

关键词： 香辛料; 肌原纤维蛋白; 低钠盐; 凝胶特性; 蛋白质氧化

本文引用格式

魏娜 , 张建华 , 夏杨毅 . 香辛料对低钠盐肌原纤维蛋白氧化体系凝胶特性的影响[J]. 食品与发酵工业, 2021 , 47(12) : 95 -101 . DOI: 10.13995/j.cnki.11-1802/ts.026495

Abstract

The aim of this study was to explore the effects of four spices (clove, pepper, rosemary and nutmeg) of 0.03% mass fraction on the gel properties of low-sodium myofibril protein. Myofibril protein (MP) was used as the raw material and 2.5% low sodium salt accelerated oxidation system was used as control. The results showed that, within the oxidation period (72 h), the gel properties of the low-sodium MP with the addition of four spices were reduced significantly(P<0.05), which was consistent with the changing trend of the control. At the same oxidation time, the addition of four spices could increase the gel strength, water retention and elastic modulus of low-sodium MP. And it could also reduce cooking loss, increase hydrogen bond, disulfide bond and ionic bond content, and reduce hydrophobic interaction content. Furthermore, hydrophobic interactions, disulfide bonds and hydrogen bonds were the main chemical forces that maintain low-sodium MP gel, while ionic bond interactions were small. However, the addition of four spices could significantly inhibit the oxidation of low-sodium MP, thereby improved the properties of low-sodium MP gel significantly which was conducive to the formation of high-quality MP gel. The gel-forming ability was in the following order: rosemary> cloves> nutmeg> pepper adding group. This provides a theoretical basis for the application of spices in the low-sodium MP gel.

Key words： spice; myofibrillar protein; low sodium salt; gel properties; protein oxidation

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