食品与发酵工业 >

2024 , Vol. 50 >Issue 21: 240 - 248

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037345

研究报告

动植物双蛋白肉糜凝胶特性

  • 经琳 ,
  • 杜宇明 ,
  • 赵祎 ,
  • 何锐 ,
  • 邓利玲 ,
  • 钟耕
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  • 1(西南大学 食品科学学院,重庆,400715)
    2(毒性中药给药系统重庆市重点实验室,重庆医药高等专科学校,重庆,401331)
    3(川渝共建特色食品重庆市重点实验室,重庆,400716)
第一作者:硕士研究生(钟耕教授为通信作者,E-mail:zhongdg@126.com)

收稿日期: 2023-09-11

  修回日期: 2024-01-12

  网络出版日期: 2024-11-28

基金资助

重庆市科技攻关项目(KJQN202202813);重庆市研究生教育教学改革项目(2020YFQ0058);重庆市研究生教育教学改革研究项目(yjg202009)

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Gel properties of animal and plant dual-protein mincemeat

  • JING Lin ,
  • DU Yuming ,
  • ZHAO Yi ,
  • HE Rui ,
  • DENG Liling ,
  • ZHONG Geng
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  • 1(College of Food Science, Southwest University, Chongqing 400715, China)
    2(Chongqing Key Laboratory of High Active Traditional Chinese Drug Delivery System,Chongqing Medical and Pharmaceutical College, Chongqing 401331, China)
    3(Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400716, China)

Received date: 2023-09-11

  Revised date: 2024-01-12

  Online published: 2024-11-28

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摘要

动植物双蛋白食品因其高营养价值和全新口感成为研究热点。该文采用大豆蛋白和鸡肉复配制备动-植物双蛋白产品,将羟丙基二淀粉磷酸酯(hydroxypropyl distarch phosphate,HDP)、食用胶(魔芋胶与卡拉胶质量比为1∶1)、谷氨酰胺转氨酶(glutamine transaminase,TG)以单独和复合形式添加至双蛋白肉糜中改善大豆-鸡肉复合双蛋白肉糜热导凝胶网络结构,提高产品的保水性和稳定性,通过测定双蛋白肉糜凝胶的结合特性、质构特性、流变特性,分析蛋白质二级结构及氨基酸基团所处微环境的变化、分子间作用力、观察微观结构以评估其效果,并以不添加辅料的双蛋白肉糜凝胶为对照。结果表明,与对照组相比,添加HDP、食用胶可充实双蛋白肉糜凝胶粗糙多孔的网络结构,TG能通过交联作用使双蛋白凝胶网络孔洞致密且规则有序;3类添加物的单独和复合添加均提高G′,减小tanδ值,提高肉糜凝胶弹性,改善质构特性,并能不同程度提高双蛋白肉糜凝胶保水保油性,复合添加效果最显著(P＜0.05);红外及拉曼光谱结果分析显示,各添加物可不同程度促进蛋白侧链疏水基团暴露,利于物质间的相互作用形成三维凝胶网络,使蛋白质二级有序结构含量增加,肉糜凝胶结构稳定性得到提高;各类物质的添加总体使双蛋白凝胶体系中离子键含量减少,氢键、二硫键含量上升,疏水相互作用增强,促进双蛋白间的凝聚,提高产品品质。综上所述,单独和复合添加HDP、食用胶、TG均能有效改善双蛋白肉糜凝胶结构和特性,且复合添加改善效果最为显著(P＜0.05)。该研究结果可为动-植物双蛋白肉制品开发提供理论参考。

关键词： 动-植物双蛋白; 鸡肉; 大豆蛋白; 食用胶; 谷氨酰胺转氨酶; 羟丙基二淀粉磷酸酯

本文引用格式

经琳 , 杜宇明 , 赵祎 , 何锐 , 邓利玲 , 钟耕 . 动植物双蛋白肉糜凝胶特性[J]. 食品与发酵工业, 2024 , 50(21) : 240 -248 . DOI: 10.13995/j.cnki.11-1802/ts.037345

Abstract

Due to its exceptional nutritional value and novel taste profile, animal and plant dual-protein food has garnered considerable attention in the research community.In this study, hydroxypropyl distarch phosphate (HDP), hydrocolloid (konjac gum to carrageenan mass ratio of 1∶1), and glutamine transaminase (TG), as single and combined additives, were added into the dual-protein mincemeat.The effect of these additives was evaluated through the assessment of binding properties, texture properties, rheological properties, changes in secondary protein structure, microenvironment alterations of specific amino acid groups, analysis of intermolecular forces, and microstructural observations.A control group without additives was employed for purposes of comparison.The findings revealed that the inclusion of HDP and hydrocolloid could enrich the rough and porous network structure of the dual-protein mincemeat gel, and TG could facilitate the formation of denser and more regular pore structures through cross-linking.The individual and combined addition of the three additives led to increased G′ and decreased tanδ values, enhancing the elasticity and texture properties of the gels.Moreover, these additives improved the water and oil retention capacities of the dual-protein gels to varying degrees, with the combined addition demonstrating the most significant effect (P<0.05).Infrared and Raman spectrum analysis indicated that each additive could promote the exposure of hydrophobic groups in the protein side chain to different extents, facilitating interactions between substances and the formation of a three-dimensional gel network and increased content of secondary ordered structure of protein, thereby improving the structural stability of the dual-protein system.Furthermore, the addition of all aforementioned substances generally reduced the content of ionic bonds while increasing the content of hydrogen bonds and disulfide bonds in the dual-protein gel system.It enhanced hydrophobic interaction, promoted cohesion between the two proteins, and enhanced product quality.In conclusion, the separate and combined addition of HDP, hydrocolloid, and TG could effectively enhance the structure and properties of the dual-protein mincemeat gel, with the combined addition form demonstrating the most significant improvement (P<0.05).These findings provide valuable theoretical reference for the development of animal and plant dual-protein meat products.

Key words： animal and plant dual-protein; chicken; soybean protein; hydrocolloid; glutamine transaminase; hydroxypropyl distarch phosphate

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