坛紫菜与大豆蛋白共混凝胶的质地研究
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摘要
研究了利用坛紫菜与大豆蛋白所制备的共混凝胶的质地。结果表明,当配方中坛紫菜含量从17%增加20%时,共混凝胶的硬度、咀嚼性和最大剪切硬度值均显著(p <0.05)提高,而弹性显著(p <0.05)降低。当配方中含有20%的坛紫菜和34%的大豆分离蛋白时,所制备的共混凝胶在硬度、咀嚼性和最大剪切硬度值方面最优;利用该配方制备的共混凝胶在硬度和弹性上低于某市售火腿肠,但是咀嚼性更高;在该配方中应用0.26%的纤维素酶可显著(p <0.05)提高共混凝胶的硬度、弹性、咀嚼性和最大剪切硬度值,使其在硬度和弹性上和该市售火腿肠相当,且咀嚼性更高。研究结果为利用坛紫菜开发凝胶食品提供了技术和理论支持。
The texture of mixed gels of Porphyra haitanensis and soy protein were investigated in this work. An increase from17% to 20% in the Porphyra haitanensis content of formula caused significant (p < 0.05) increases in the hardness,chewiness and maximum shear hardness of mixed gels,but significant (p < 0.05) decrease in the springiness. The gels prepared by the formula with 20% Porphyra haitanensis and 34% soy protein isolate exhibited optimal hardness,chewiness and maximum shear hardness,which showed lower hardness and springiness but higher chewiness compared with a commercial ham sausage.When 0.26% cellulose was used in the formula with 20% Porphyra haitanensis during the gel preparation,hardness,springiness,chewiness and maximum shear hardness of mixed gel was significantly (p < 0.05) improved,respectively,and the prepared gel exhibited non-differential hardness and springiness but higher chewiness compared with the commercial ham sausage. The technology and theory support for preparing gel food using Porphyra haitanensis as raw materials was provided by the results in this work.
The texture of mixed gels of Porphyra haitanensis and soy protein were investigated in this work. An increase from17% to 20% in the Porphyra haitanensis content of formula caused significant (p < 0.05) increases in the hardness,chewiness and maximum shear hardness of mixed gels,but significant (p < 0.05) decrease in the springiness. The gels prepared by the formula with 20% Porphyra haitanensis and 34% soy protein isolate exhibited optimal hardness,chewiness and maximum shear hardness,which showed lower hardness and springiness but higher chewiness compared with a commercial ham sausage.When 0.26% cellulose was used in the formula with 20% Porphyra haitanensis during the gel preparation,hardness,springiness,chewiness and maximum shear hardness of mixed gel was significantly (p < 0.05) improved,respectively,and the prepared gel exhibited non-differential hardness and springiness but higher chewiness compared with the commercial ham sausage. The technology and theory support for preparing gel food using Porphyra haitanensis as raw materials was provided by the results in this work.
引文
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[24]王灵昭,薛长湖,王玉明,等.谷氨酰胺转氨酶对碱溶酸沉法提取南极磷虾(Euphausia superba)蛋白质得率的影响[J].食品工业科技,2012,33(3):139-141.
[25]宋嘉璋.磷酸钠盐与肉制品的保水能力[J].食品研究与开发,1992(2):3-4,12.
[26]Zhi R,Zhao L,Xie N,et al.A Framework for establishing standard reference scale of texture by multivariate statistical analysis based on instrumental measurement and sensory evaluation[J].Journal of Agricultural&Food Chemistry,2016,64(1):286.
[2]刘学景,谭承哲,王立钊,等.一种紫菜肉丸及其制备方法:中国,CN 201310661987.7[P].2014-03-26.
[3]张帆,卓成飞,付雪艳,等.一种紫菜内酯豆腐的制作方法:中国,CN 2 201410671207.1[P].2015-02-25.
[4]马亮.一种紫菜火腿肠:中国,CN 201620508302.4[P].2017-02-08.
[5]汪东风.高级食品化学[M].北京:化学工业出版社,2009.
[6]Xie C L,Huang J,Sun B,et al.Chemical composition of Porphyra haitanensis(Rhodophyta,Bangiales)in China[J].Chinese Journal of Marine Drugs,2009,28(1):29-35.
[7]Surówka K.Effect of protein hydrolysate on the instrumental texture profile of gelatin gels[J].Journal of Texture Studies,1997,28(3):289-303.
[8]Pons M,Fiszman S M.Instrumental texture profile analysis with particular reference to gelled systems[J].Journal of Texture Studies,1996,27(6):597-624.
[9]姜松,边兴伟,赵杰文.测试条件对鸡肉火腿肠TPA质地参数的影响[J].食品科学,2009,30(1):54-58.
[10]Cui S,Yu K,Hu Z,et al.Texture profile of herbal gel affected by instrumental parameters and correlations of instrumental and sensory evaluation[J].Journal of texture studies,2011,42(5):349-358.
[11]Friedman H H,Whitney J E,Szczesniak A S.The texturometer-a new instrument for objective texture measurement[J].Journal of Food Science,2010,28(4):390-396.
[12]Nishinari K,Fang Y.Perception and measurement of food texture-solid foods[J].Journal of Texture Studies,2018.
[13]Yuan C,Du L,Zhang G,et al.Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel[J].Food chemistry,2016,210:600-605.
[14]郝慧敏,陈树兴,任发政.淀粉,大豆分离蛋白及卡拉胶共混凝胶质构特性的研究[J].肉类研究,2006,20(10):44-47.
[15]王灵昭,陆启玉,袁传光.用质构仪评价面条质地品质的研究[J].郑州工程学院学报,2003,24(3):29-33.
[16]Szczesniak A S.Classification of textural characteristics[J].Journal of Food Science,1963,28(4):385-389.
[17]Meullenet J F,Lyon B G,Carpenter J A,et al.Relationship between sensory and instrumental texture profile attributes[J].Journal of Sensory Studies,1998,13(1):77-93.
[18]Al-Ruqaie I M,Kasapis S,Abeysekera R.Structural properties of pectin-gelatin gels.Part II:effect of sucrose/glucose syrup[J].Carbohydrate Polymers,1997,34(4):309-321.
[19]Ren F,Yu B,Dong D,et al.Rheological,thermal and microstructural properties of whey protein isolate-modified cassava starch mixed gels at different p H values[J].International Journal of Food Science&Technology,2017,52(11):2445-2454.
[20]Scholten E,Moschakis T,Biliaderis C G.Biopolymer composites for engineering food structures to control product functionality[J].Food Structure,2014,1(1):39-54.
[21]张利.卵清蛋白---多糖共混凝胶的研究[D].重庆:西南农业大学,2003.
[22]Caine W R,Aalhus J L,Best D R,et al.Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks[J].Meat Science,2003,64(4):333-339.
[23]段杉,朱伟珊,吴佳威.利用纤维素酶辅助提取紫菜藻红蛋白的研究[J].水产科学,2009,28(5):280-283.
[24]王灵昭,薛长湖,王玉明,等.谷氨酰胺转氨酶对碱溶酸沉法提取南极磷虾(Euphausia superba)蛋白质得率的影响[J].食品工业科技,2012,33(3):139-141.
[25]宋嘉璋.磷酸钠盐与肉制品的保水能力[J].食品研究与开发,1992(2):3-4,12.
[26]Zhi R,Zhao L,Xie N,et al.A Framework for establishing standard reference scale of texture by multivariate statistical analysis based on instrumental measurement and sensory evaluation[J].Journal of Agricultural&Food Chemistry,2016,64(1):286.