摘要
本实验研究了不同比例的木薯变性淀粉对猪肉肌原纤维蛋白(MP)凝胶特性的影响。分析了凝胶质构、静态流变和热力学特性的变化。结果显示:添加10%的木薯变性淀粉增加了蛋白凝胶的弹性,而凝胶的硬度、强度、内聚性、咀嚼性和胶黏性相对适中,从而改善凝胶的质构特性;通过差示扫描量热仪(Differential scanning calorimetry,DSC)分析发现木薯变性淀粉添加量为10%时,降低了蛋白的热相变温度和焓值,促进蛋白变性;另外,木薯变性淀粉的添加也改变了凝胶的表观粘度及触变环面积。当木薯淀粉添加量为10%时,凝胶的表观粘度和触变环面积最小,改善了凝胶的塑性能力及流变稳定性。
The effect of cassava modified starch on the gel properties of pork myofibrillar protein(MP)was investigated. The changes in gel texture,rheological properties and thermodynamic properties were analyzed. The results showed that the addition of 10% cassava modified starch increased the gel springiness and cohesiveness,reduced the hardness,strength,chewiness and gumminess of the gel,and improved the texture properties of the gel. Differential scanning calorimetry(DSC)analysis found that the addition of 10% cassava modified starch reduced the thermal phase transition temperature and enthalpy of the protein and promoted protein denaturation. In addition,the addition of cassava modified starch also altered the apparent viscosity of the gel and the area of the thixotropic ring. Static rheological analysis showed that the apparent viscosity and thixotropy ring area of the gel were smallest with addition of 10% of cassava modified starch,which declared the plasticity and rheological stability of the gel was improved.
引文
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