竹笋膳食纤维对猪肉盐溶性蛋白热诱导凝胶特性的影响
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摘要
通过提取猪肉盐溶性蛋白,添加不同比例(0%、1%、2%、3%、4%(猪肉盐溶性蛋白为100 g添加竹笋膳食纤维))的竹笋膳食纤维,应用质构仪、流变仪、低场核磁共振成像分析仪和扫描电镜测定分析竹笋膳食纤维-猪肉盐溶性蛋白形成的凝胶体系的凝胶强度、动态流变学特性、保水性、水分分布和微观结构,研究竹笋膳食纤维对凝胶体系的凝胶特性和保水性的影响。结果发现:添加竹笋膳食纤维显著增强凝胶体系的凝胶强度(P<0.05),当添加量为3%时,凝胶强度最高;随着竹笋膳食纤维添加量增加,猪肉盐溶性蛋白体系的储能模量(G’)和损失模量(G")明显增加,凝胶体系的蒸煮损失和离心损失显著降低(P<0.05);低场核磁显示竹笋膳食纤维的添加显著提高了不易流动水的相对百分比并且降低了其弛豫时间T2(P<0.05);扫描电镜观察发现竹笋膳食纤维增加了凝胶体系的三维网络结构致密度和均一度。结果显示竹笋膳食纤维能够明显改善猪肉盐溶性蛋白的凝胶功能特性,在肉制品加工中有广阔的应用前景。
The objective of this study was to understand the effect of bamboo shoot dietary fiber(BSDF) on the gel properties and water-holding capacity(WHC) of pork salt-soluble protein(PSSP). The gel strength, dynamic rheological properties, WHC, water distribution and microstructure of PSSP with different amounts(0%, 1%, 2%, 3% and 4%, m/m)of added BSDF were investigated using a texture analyzer, a rotational rheometer, low field nuclear magnetic resonance(LF-NMR) and scanning electron microscopy(SEM). The results showed that the gel strength was improved significantly with increasing BSDF addition up to 3%(P < 0.05). The storage modulus(G') and loss modulus(G") were increased and the cooking loss and centrifugation loss were decreased significantly(P < 0.05) after adding BSDF. LF-NMR analysis showed that the addition of BSDF increased significantly the relative area percentage and decreased the relaxation time(T22)of immobilized water. SEM analysis showed that the homogeneity and compactness of PSSP gels were improved by the addition of BSDF. In conclusion, BSDF can significantly improve the gel properties of pork salt-soluble proteins, making it promising for application in meat products processing.
The objective of this study was to understand the effect of bamboo shoot dietary fiber(BSDF) on the gel properties and water-holding capacity(WHC) of pork salt-soluble protein(PSSP). The gel strength, dynamic rheological properties, WHC, water distribution and microstructure of PSSP with different amounts(0%, 1%, 2%, 3% and 4%, m/m)of added BSDF were investigated using a texture analyzer, a rotational rheometer, low field nuclear magnetic resonance(LF-NMR) and scanning electron microscopy(SEM). The results showed that the gel strength was improved significantly with increasing BSDF addition up to 3%(P < 0.05). The storage modulus(G') and loss modulus(G") were increased and the cooking loss and centrifugation loss were decreased significantly(P < 0.05) after adding BSDF. LF-NMR analysis showed that the addition of BSDF increased significantly the relative area percentage and decreased the relaxation time(T22)of immobilized water. SEM analysis showed that the homogeneity and compactness of PSSP gels were improved by the addition of BSDF. In conclusion, BSDF can significantly improve the gel properties of pork salt-soluble proteins, making it promising for application in meat products processing.
引文
[1]ZHUANG X B,JIANG X P,HAN M Y,et al.Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels[J].Food Hydrocolloids,2016,57:253-261.DOI:10.1016/j.foodhyd.2016.01.029.
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[3]PIETRASIK Z,DUDA Z.Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted,scalded sausages[J].Meat Science,2000,56(2):181-188.DOI:10.1016/S0309-1740(00)00038-3.
[4]AKESOWAN A.Effect of soy protein isolate on quality of light pork sausages containing konjac flour[J].African Journal of Biotechnology,2008,7(24):4586-4590.DOI:10.5897/AJB08.950.
[5]OSBURN W N,KEETON J T.Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage[J].Journal of Food Science,2010,59(3):484-489.DOI:10.1111/j.1365-2621.1994.tb05543.x.
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[8]CHOE J H,KIM H Y,LEE J M,et al.Quality of frankfurtertype sausages with added pig skin and wheat fiber mixture as fat replacers[J].Meat Science,2013,93(4):849-854.DOI:10.1016/j.meatsci.2012.11.054.
[9]ZHUANG X B,HAN M Y,KANG Z L,et al.Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property,texture,and microstructure[J].Meat Science,2016,113:107-115.DOI:10.1016/j.meatsci.2015.11.007.
[10]张华,李银丽,李佳乐,等.竹笋膳食纤维对冷冻面团流变学特性、水分分布和微观结构的影响[J].食品科学,2018,39(1):53-57.DOI:10.7506/spkx1002-6630-201801008.
[11]张华,张艳艳,赵学伟,等.竹笋膳食纤维对面粉粉质特征及面团质构特性的影响[J].食品工业科技,2017,38(8):82-86.DOI:10.13386/j.issn1002-0306.2017.08.008.
[12]ZHANG H,ZHANG Y Y,WANG X T,et al.Effects of bamboo shoot dietary fiber on mechanical properties,moisture distribution,and microstructure of frozen dough[J].Journal of Chemistry,2017,3:1-7.DOI:10.1155/2017/4513410.
[13]张倩钰,徐秋雄,樊巧,等.竹笋膳食纤维对高酯果胶流变及其凝胶质构特性的影响[J].食品与发酵工业,2016,42(7):91-95.DOI:10.13995/j.cnki.11-1802/ts.201607016.
[14]代曜伊,刘敏,郑炯.竹笋不溶性膳食纤维对草莓果酱流变及质构特性的影响[J].食品与发酵工业,2017,43(3):83-88.DOI:10.13995/j.cnki.11-1802/ts.201703015.
[15]CHOI Y S,CHOI J H,HAN D J,et al.Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system[J].Meat Science,2011,88(1):59-66.DOI:10.1016/j.meatsci.2010.12.003.
[16]ZHUANG X B,ZHANG W,LIU R,et al.Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber[J].Food Research International,2017,100:586-594.DOI:10.1016/j.foodres.2017.07.063.
[17]SUN J X,WU Z,XU X L,et al.Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation[J].Meat Science,2012,91(1):88-92.DOI:10.1016/j.meatsci.2011.12.010.
[18]栗俊广,李增,蒋爱民,等.蒜粉添加量对猪肉盐溶蛋白凝胶特性的影响[J].食品科学,2013,34(17):15-18.DOI:10.7506/spkx1002-6630-201317004.
[19]DAUM-THUNBERG D L,FOEGEDING E A,BALL H R.Rheological and water-holding properties of comminuted turkey breast and thigh:effects of initial pH[J].Journal Food Science,1992,57(2):333-337.
[20]CHEN X,LI Y,ZHOU R,et al.L-Histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution[J].International Journal of Food Science&Technology,2016,51(5):1195-1203.DOI:10.1111/ijfs.13086.
[21]KANG Z L,ZOU Y F,XU X L,et al.Effect of a beating process,as a means of reducing salt content in Chinese-style meatballs(kung-wan):a physico-chemical and textural study[J].Meat Science,2014,96(1):147-152.DOI:10.1016/j.meatsci.2013.09.024.
[22]HAN M Y,WANG P,XU X L,et al.Low-field NMR study of heatinduced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics[J].Food Research International,2014,62:1175-1182.DOI:10.1016/j.foodres.2014.05.062.
[23]李建文,杨月欣.膳食纤维定义及分析方法研究进展[J].食品科学,2007,28(2):350-355.
[24]HAYAKAWA T,YOSHIDA Y,YASUI M,et al.Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine[J].Meat Science,2012,90(1):77-80.DOI:10.1016/j.meatsci.2011.06.002.
[25]DEBUSCA A,TAHERGORABI R,BEAMER S K,et al.Physicochemical properties of surimi gels fortified with dietary fiber[J].Food Chemistry,2014,148(2):70-76.DOI:10.1016/j.foodchem.2013.10.010.
[26]胡忠良.鸡胸肉肌原纤维蛋白质氧化对其热诱导凝胶和理化特性的影响[D].南京:南京农业大学,2012.DOI:10.7666/d.Y2361191.
[27]XIONG Y L,BREKKE C J.Physicochemical and gelation properties of pre-and postrigor chicken salt-soluble proteins[J].Journal of Food Science,2010,55(6):1544-1548.DOI:10.1111/j.1365-2621.1990.tb03564.x.
[28]STONE A P,STANLEY D W.Muscle protein gelation at low ionic strength[J].Food Research International,1994,27(2):155-163.DOI:10.1016/0963-9969(94)90157-0.
[29]WU M G,XIONG Y L,CHEN J,et al.Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels[J].Journal of Food Science,2009,74(4):E207-E217.DOI:10.1111/j.1750-3841.2009.01140.x.
[30]WANG S F,SMITH D M,STEFFE J F.Effect of pH on the dynamic rheological properties of chicken breast salt-soluble proteins during heat-induced gelation[J].Poultry Science,1990,69(12):2220-2227.DOI:10.3382/ps.0692220.
[31]HU H Y,PEREIRA J,XING L J,et al.Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose[J].LWT-Food Science and Technology,2017,86:14-19.DOI:10.1016/j.lwt.2017.07.015.
[32]栗俊广,柳红莉,何菲,等.冰温和冷鲜贮藏对鸡肉肌原纤维蛋白凝胶性能和水分状态的影响[J].食品科学,2017,38(19):236-240.DOI:10.7506/spkx1002-6630-201719038.
[33]ZHUANG X B,HAN M Y,BAI Y,et al.Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber[J].Food Hydrocolloids,2017,74:219-226.DOI:10.1016/j.foodhyd.2017.08.015.
[34]VERBEKEN D,NEIRINCK N,PVANDER M,et al.Influence ofκ-carrageenan on the thermal gelation of salt-soluble meat proteins[J].Meat Science,2005,70(1):161-166.DOI:10.1016/j.meatsci.2004.12.007.
[35]赵颖颖,邹玉峰,王鹏,等.预乳化液超声处理对低脂法兰克福香肠品质的影响[J].中国农业科学,2014,47(13):2634-2642.DOI:10.3864/j.issn.0578-1752.2014.13.015.
[36]KAO F J,SU N W,LEE M H.Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey[J].Journal of Agricultural and Food Chemistry,2003,51(21):6211-6216.DOI:10.1021/jf0342021.
[2]CHOI Y S,PARK K S,KIM H W,et al.Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees[J].Meat Science,2013,93(3):652-658.DOI:10.1016/j.meatsci.2012.11.025.
[3]PIETRASIK Z,DUDA Z.Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted,scalded sausages[J].Meat Science,2000,56(2):181-188.DOI:10.1016/S0309-1740(00)00038-3.
[4]AKESOWAN A.Effect of soy protein isolate on quality of light pork sausages containing konjac flour[J].African Journal of Biotechnology,2008,7(24):4586-4590.DOI:10.5897/AJB08.950.
[5]OSBURN W N,KEETON J T.Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausage[J].Journal of Food Science,2010,59(3):484-489.DOI:10.1111/j.1365-2621.1994.tb05543.x.
[6]CYRILWC K,AMIN E,DAVIDJA J.The link between dietary fibre and human health[J].Food Hydrocolloids,2010,24(1):42-48.DOI:10.1016/j.foodhyd.2009.08.002.
[7]刘英丽,谢良需,丁立,等.小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响[J].食品科学,2016,37(19):15-23.DOI:10.7506/spkx1002-6630-201619003.
[8]CHOE J H,KIM H Y,LEE J M,et al.Quality of frankfurtertype sausages with added pig skin and wheat fiber mixture as fat replacers[J].Meat Science,2013,93(4):849-854.DOI:10.1016/j.meatsci.2012.11.054.
[9]ZHUANG X B,HAN M Y,KANG Z L,et al.Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property,texture,and microstructure[J].Meat Science,2016,113:107-115.DOI:10.1016/j.meatsci.2015.11.007.
[10]张华,李银丽,李佳乐,等.竹笋膳食纤维对冷冻面团流变学特性、水分分布和微观结构的影响[J].食品科学,2018,39(1):53-57.DOI:10.7506/spkx1002-6630-201801008.
[11]张华,张艳艳,赵学伟,等.竹笋膳食纤维对面粉粉质特征及面团质构特性的影响[J].食品工业科技,2017,38(8):82-86.DOI:10.13386/j.issn1002-0306.2017.08.008.
[12]ZHANG H,ZHANG Y Y,WANG X T,et al.Effects of bamboo shoot dietary fiber on mechanical properties,moisture distribution,and microstructure of frozen dough[J].Journal of Chemistry,2017,3:1-7.DOI:10.1155/2017/4513410.
[13]张倩钰,徐秋雄,樊巧,等.竹笋膳食纤维对高酯果胶流变及其凝胶质构特性的影响[J].食品与发酵工业,2016,42(7):91-95.DOI:10.13995/j.cnki.11-1802/ts.201607016.
[14]代曜伊,刘敏,郑炯.竹笋不溶性膳食纤维对草莓果酱流变及质构特性的影响[J].食品与发酵工业,2017,43(3):83-88.DOI:10.13995/j.cnki.11-1802/ts.201703015.
[15]CHOI Y S,CHOI J H,HAN D J,et al.Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system[J].Meat Science,2011,88(1):59-66.DOI:10.1016/j.meatsci.2010.12.003.
[16]ZHUANG X B,ZHANG W,LIU R,et al.Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber[J].Food Research International,2017,100:586-594.DOI:10.1016/j.foodres.2017.07.063.
[17]SUN J X,WU Z,XU X L,et al.Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation[J].Meat Science,2012,91(1):88-92.DOI:10.1016/j.meatsci.2011.12.010.
[18]栗俊广,李增,蒋爱民,等.蒜粉添加量对猪肉盐溶蛋白凝胶特性的影响[J].食品科学,2013,34(17):15-18.DOI:10.7506/spkx1002-6630-201317004.
[19]DAUM-THUNBERG D L,FOEGEDING E A,BALL H R.Rheological and water-holding properties of comminuted turkey breast and thigh:effects of initial pH[J].Journal Food Science,1992,57(2):333-337.
[20]CHEN X,LI Y,ZHOU R,et al.L-Histidine improves water retention of heat-induced gel of chicken breast myofibrillar proteins in low ionic strength solution[J].International Journal of Food Science&Technology,2016,51(5):1195-1203.DOI:10.1111/ijfs.13086.
[21]KANG Z L,ZOU Y F,XU X L,et al.Effect of a beating process,as a means of reducing salt content in Chinese-style meatballs(kung-wan):a physico-chemical and textural study[J].Meat Science,2014,96(1):147-152.DOI:10.1016/j.meatsci.2013.09.024.
[22]HAN M Y,WANG P,XU X L,et al.Low-field NMR study of heatinduced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics[J].Food Research International,2014,62:1175-1182.DOI:10.1016/j.foodres.2014.05.062.
[23]李建文,杨月欣.膳食纤维定义及分析方法研究进展[J].食品科学,2007,28(2):350-355.
[24]HAYAKAWA T,YOSHIDA Y,YASUI M,et al.Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine[J].Meat Science,2012,90(1):77-80.DOI:10.1016/j.meatsci.2011.06.002.
[25]DEBUSCA A,TAHERGORABI R,BEAMER S K,et al.Physicochemical properties of surimi gels fortified with dietary fiber[J].Food Chemistry,2014,148(2):70-76.DOI:10.1016/j.foodchem.2013.10.010.
[26]胡忠良.鸡胸肉肌原纤维蛋白质氧化对其热诱导凝胶和理化特性的影响[D].南京:南京农业大学,2012.DOI:10.7666/d.Y2361191.
[27]XIONG Y L,BREKKE C J.Physicochemical and gelation properties of pre-and postrigor chicken salt-soluble proteins[J].Journal of Food Science,2010,55(6):1544-1548.DOI:10.1111/j.1365-2621.1990.tb03564.x.
[28]STONE A P,STANLEY D W.Muscle protein gelation at low ionic strength[J].Food Research International,1994,27(2):155-163.DOI:10.1016/0963-9969(94)90157-0.
[29]WU M G,XIONG Y L,CHEN J,et al.Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels[J].Journal of Food Science,2009,74(4):E207-E217.DOI:10.1111/j.1750-3841.2009.01140.x.
[30]WANG S F,SMITH D M,STEFFE J F.Effect of pH on the dynamic rheological properties of chicken breast salt-soluble proteins during heat-induced gelation[J].Poultry Science,1990,69(12):2220-2227.DOI:10.3382/ps.0692220.
[31]HU H Y,PEREIRA J,XING L J,et al.Thermal gelation and microstructural properties of myofibrillar protein gel with the incorporation of regenerated cellulose[J].LWT-Food Science and Technology,2017,86:14-19.DOI:10.1016/j.lwt.2017.07.015.
[32]栗俊广,柳红莉,何菲,等.冰温和冷鲜贮藏对鸡肉肌原纤维蛋白凝胶性能和水分状态的影响[J].食品科学,2017,38(19):236-240.DOI:10.7506/spkx1002-6630-201719038.
[33]ZHUANG X B,HAN M Y,BAI Y,et al.Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber[J].Food Hydrocolloids,2017,74:219-226.DOI:10.1016/j.foodhyd.2017.08.015.
[34]VERBEKEN D,NEIRINCK N,PVANDER M,et al.Influence ofκ-carrageenan on the thermal gelation of salt-soluble meat proteins[J].Meat Science,2005,70(1):161-166.DOI:10.1016/j.meatsci.2004.12.007.
[35]赵颖颖,邹玉峰,王鹏,等.预乳化液超声处理对低脂法兰克福香肠品质的影响[J].中国农业科学,2014,47(13):2634-2642.DOI:10.3864/j.issn.0578-1752.2014.13.015.
[36]KAO F J,SU N W,LEE M H.Effect of calcium sulfate concentration in soymilk on the microstructure of firm tofu and the protein constitutions in tofu whey[J].Journal of Agricultural and Food Chemistry,2003,51(21):6211-6216.DOI:10.1021/jf0342021.