不同蜡制玉米淀粉对肌原纤维蛋白凝胶特性的影响
|
摘要
将蜡制玉米淀粉、酯化蜡制玉米淀粉和交联酯化蜡制玉米淀粉以添加量分别为0%、2%、4%、6%、8%、10%添加到肌原纤维蛋白中,形成蛋白淀粉复合物,研究3种淀粉对肌原纤维蛋白凝胶保水性、质构特性、白度值、表面疏水性、流变特性和微观结构的影响。结果表明,相比纯肌原纤维蛋白,淀粉均能显著提高复合凝胶的保水性、硬度和弹性(P<0.05),且随添加量的增加而显著增加(P<0.05),但在添加量为10%时,各指标上升不显著(P>0.05),其中交联酯化蜡制玉米淀粉效果最好;3种淀粉均能增加复合凝胶的白度值,但交联酯化蜡制玉米淀粉的添加会使复合凝胶的白度值过大(P<0.05),对色泽不利;同时,淀粉能显著提高复合蛋白的表面疏水性和凝胶的弹性模量(P<0.05),且随着添加量的增加而显著增加(P<0.05),与肌原纤维蛋白凝胶相比,复合凝胶结构趋于致密均匀。在实验的3种淀粉中,除色泽因素外,交联酯化蜡制玉米淀粉提高凝胶性能的效果要优于其他两种淀粉。
Waxy corn starch, esterified waxy corn starch and cross-linked esterified waxy corn starch were added separately to myofibrillar proteins at levels of 0%, 2%, 4%, 6%, 8% and 10% to form protein-starch composites for the purpose of investigating the effects of three starches on the water retention, texture properties, whiteness, surface hydrophobicity, rheology and microstructure of myofibrillar protein(MP) gels. The experimental results showed that addition of starch could significantly improve the water holding capacity, hardness and elasticity of MP gels in a concentration-dependent manner(P < 0.05). These indexes were increased but not significantly at an addition level of 10%(P > 0.05). Cross-linked esterified corn starch was the most effective among the starches. All three starches could increase the whiteness of composite gels, but cross-linked esterified corn starch resulted in an excessively high whiteness value(P < 0.05), which is unfavorable to the color. Meanwhile, all the starches could significantly increase protein surface hydrophobicity and gel elastic modulus(P < 0.05). Compared with MP gels, the composite gel structure tended to be more compact and uniform. The effect of cross-linking esterified waxy corn starch on improving MP gel properties except for color was better than that of the other two starches.
Waxy corn starch, esterified waxy corn starch and cross-linked esterified waxy corn starch were added separately to myofibrillar proteins at levels of 0%, 2%, 4%, 6%, 8% and 10% to form protein-starch composites for the purpose of investigating the effects of three starches on the water retention, texture properties, whiteness, surface hydrophobicity, rheology and microstructure of myofibrillar protein(MP) gels. The experimental results showed that addition of starch could significantly improve the water holding capacity, hardness and elasticity of MP gels in a concentration-dependent manner(P < 0.05). These indexes were increased but not significantly at an addition level of 10%(P > 0.05). Cross-linked esterified corn starch was the most effective among the starches. All three starches could increase the whiteness of composite gels, but cross-linked esterified corn starch resulted in an excessively high whiteness value(P < 0.05), which is unfavorable to the color. Meanwhile, all the starches could significantly increase protein surface hydrophobicity and gel elastic modulus(P < 0.05). Compared with MP gels, the composite gel structure tended to be more compact and uniform. The effect of cross-linking esterified waxy corn starch on improving MP gel properties except for color was better than that of the other two starches.
引文
[1]张雅媛,洪雁,顾正彪,等.玉米淀粉与黄原胶复配体系流变和凝胶特性分析[J].农业工程学报,2011,27(9):357-362.DOI:10.3969/j.issn.1002-6819.2011.09.062.
[2]洪雁,顾正彪,李兆丰.蜡质玉米淀粉的性质及其在食品加工中的应用[J].中国粮油学报,2005,20(3):30-34.DOI:10.3321/j.issn:1003-0174.2005.03.008.
[3] DAS S K, PRABHAKARAN P, TANWAR V K, et al. Effect of someplant starches and carrageenan as fat substitutes in chicken patties[J].Journal of Animal Science,2015,93(7):3704-3712.DOI:10.2527/jas.2013-6667.
[4] KAUR B, ARIFFIN F, BHAT R, et al. Progress in starch modification in the last decade[J].Food Hydrocolloids,2012,26(2):398-404.DOI:10.1016/j.foodhyd.2011.02.016.
[5]张钟,刘正,杨苹.糯玉米交联淀粉在午餐肉罐头中的应用效果研究[J].食品科学,2002,23(5):54-57.DOI:10.3321/j.issn:1002-6630.2002.05.011.
[6]刘文营,林海龙,车夏宁,等.变性淀粉及其在肉制品加工中的应用研究进展[J].农产品加工,2017(1):97-100.DOI:10.16693/j.cnki.1671-9646(X).2017.01.026.
[7]张欢,陈倩,于彩凤,等.三种玉米淀粉对微波复热鸡米花品质特性的影响[J].食品工业科技,2017,38(14):1-7.
[8]翟金玲,陈季旺,肖佳妍,等.玉米淀粉对油炸外裹糊鱼块品质的影响[J].食品科学,2015,36(21):20-25.DOI:10.7506/spkx1002-6630-201521005.
[9]代佳佳,徐幸莲,周光宏,等.亲水胶体和玉米变性淀粉对鸡胸肉匀浆物凝胶特性的影响[J].食品科学,2009,30(11):99-103.DOI:10.3321/j.issn:1002-6630.2009.11.022.
[10]岳晓霞,毛迪锐,赵全,等.玉米淀粉与玉米变性淀粉性质比较研究[J].食品科学,2005,26(5):116-118.DOI:10.3321/j.issn:1002-6630.2005.05.022.
[11]XIONG Y L,NOEL D C,MOODY W G.Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt[J].Journal of Food Science,2010,64(3):550-554.DOI:10.1111/j.1365-2621.1999.tb15083.x.
[12] KOCHER P N, FOEGEDING E A. Microcentrifuge-based method for measuring water-holding of protein gels[J].Journal of Food Science,1993,58(5):1040-1046.DOI:10.1111/j.1365-2621.1993.tb06107.x.
[13] 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.
[14]王博,伊东,谢梦颖,等.糖基化大豆分离蛋白对肌原纤维蛋白功能特性的影响[J].食品科学,2017,38(7):63-69.DOI:10.7506/spkx1002-6630-201707011.
[15] PARK J W. Functional protein additives in surimi gels[J]. Journal of Food Science,1994,59(3):525-527.DOI:10.1111/j.1365-2621.1994.tb05554.x.
[16] CHELH I, GATELLIER P, SANTé-LHOUTELLIER V. Technical note:a simplified procedure for myofibril hydrophobicity determination[J].Meat Science,2006,74(4):681-683.DOI:10.1016/j.foodhyd.2007.11.012.
[17]畅阳.不同种木薯变性淀粉对肌原纤维蛋白热诱导凝胶特性的影响[D].南京:南京农业大学,2012.
[18]曹立伟,熊善柏,李莎莎,等.变性淀粉对鲢鱼糜冻结速率及凝胶特性的影响[J].水产学报,2014,38(9):1592-1600.DOI:10.3724/SP.J.1231.2014.49228.
[19]米红波,王聪,仪淑敏,等.淀粉在鱼糜制品中的应用研究进展[J].食品与发酵工业,2018(1):291-295.DOI:10.13995/j.cnki.11-1802/ts.014480.
[20] MIYAZAKI M, HUNG P V, MAEDA T, et al. Recent advances in application of modified starches for breadmaking[J].Trends in Food Science & Technology, 2006, 17(11): 591-599. DOI:10.1016/j.tifs.2006.05.002.
[21] HONG G P, PARK S H, KIM J Y, et al. The effects of high pressure and various binders on the physico-chemical properties of restructured pork meat[J].Asian Australasian Journal of Animal Sciences,2006,19(10):1484-1489.DOI:10.5713/ajas.2006.1484.
[22]李学鹏,刘慈坤,周明言,等.羟自由基氧化对草鱼肌原纤维蛋白结构和凝胶性质的影响[J].食品科学,2017,38(21):30-37.DOI:10.7506/spkx1002-6630-201721005.
[23] AKTA? N, GEN?CELEP H. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat[J].Meat Science,2006,74(2):404-408.DOI:10.1016/j.meatsci.2006.04.012.
[24] VISESSANGUAN W, OGAWA M, NAKAI S, et al. Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin[J]. Journal of Agricultural & Food Chemistry, 2000, 48(4):1016-1023.DOI:10.1021/jf9900332.
[25]吴满刚.脂肪和淀粉对肌原纤维蛋白凝胶性能的影响机理[D].无锡:江南大学,2010.
[26]邓思杨,杨明,潘男,等.淀粉与转谷氨酰胺酶复配引起肌肉蛋白功能特性的变化[J].食品科学,2018,39(12):133-139.DOI:10.7506/spkx1002-6630-201812021.
[27]王琴,冯颖竹,温其标.糯玉米淀粉及其改性淀粉在食品工业中的应用[J].粮食与食品工业,2005,12(4):23-25.DOI:10.3969/j.issn.1672-5026.2005.04.009.
[28]卢艳敏,邱立忠,夏凤清,等.交联酯化淀粉糊化性质的研究[J].食品研究与开发,2017,38(12):5-8.DOI:10.3969/j.issn.1005-6521.2017.12.002.
[29]夏秀芳,王博,伊东,等.转谷氨酰胺酶和淀粉复配对肌原纤维蛋白凝胶特性的影响[J].中国食品学报,2016,16(6):51-56.DOI:10.16429/j.1009-7848.2016.06.008.
[30] FAN M C, HU T M, ZHAO S M, et al. Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites[J]. Food Chemistry, 2017,218:221-230.DOI:10.1016/j.foodchem.2016.09.068.
[2]洪雁,顾正彪,李兆丰.蜡质玉米淀粉的性质及其在食品加工中的应用[J].中国粮油学报,2005,20(3):30-34.DOI:10.3321/j.issn:1003-0174.2005.03.008.
[3] DAS S K, PRABHAKARAN P, TANWAR V K, et al. Effect of someplant starches and carrageenan as fat substitutes in chicken patties[J].Journal of Animal Science,2015,93(7):3704-3712.DOI:10.2527/jas.2013-6667.
[4] KAUR B, ARIFFIN F, BHAT R, et al. Progress in starch modification in the last decade[J].Food Hydrocolloids,2012,26(2):398-404.DOI:10.1016/j.foodhyd.2011.02.016.
[5]张钟,刘正,杨苹.糯玉米交联淀粉在午餐肉罐头中的应用效果研究[J].食品科学,2002,23(5):54-57.DOI:10.3321/j.issn:1002-6630.2002.05.011.
[6]刘文营,林海龙,车夏宁,等.变性淀粉及其在肉制品加工中的应用研究进展[J].农产品加工,2017(1):97-100.DOI:10.16693/j.cnki.1671-9646(X).2017.01.026.
[7]张欢,陈倩,于彩凤,等.三种玉米淀粉对微波复热鸡米花品质特性的影响[J].食品工业科技,2017,38(14):1-7.
[8]翟金玲,陈季旺,肖佳妍,等.玉米淀粉对油炸外裹糊鱼块品质的影响[J].食品科学,2015,36(21):20-25.DOI:10.7506/spkx1002-6630-201521005.
[9]代佳佳,徐幸莲,周光宏,等.亲水胶体和玉米变性淀粉对鸡胸肉匀浆物凝胶特性的影响[J].食品科学,2009,30(11):99-103.DOI:10.3321/j.issn:1002-6630.2009.11.022.
[10]岳晓霞,毛迪锐,赵全,等.玉米淀粉与玉米变性淀粉性质比较研究[J].食品科学,2005,26(5):116-118.DOI:10.3321/j.issn:1002-6630.2005.05.022.
[11]XIONG Y L,NOEL D C,MOODY W G.Textural and sensory properties of low-fat beef sausages with added water and polysaccharides as affected by pH and salt[J].Journal of Food Science,2010,64(3):550-554.DOI:10.1111/j.1365-2621.1999.tb15083.x.
[12] KOCHER P N, FOEGEDING E A. Microcentrifuge-based method for measuring water-holding of protein gels[J].Journal of Food Science,1993,58(5):1040-1046.DOI:10.1111/j.1365-2621.1993.tb06107.x.
[13] 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.
[14]王博,伊东,谢梦颖,等.糖基化大豆分离蛋白对肌原纤维蛋白功能特性的影响[J].食品科学,2017,38(7):63-69.DOI:10.7506/spkx1002-6630-201707011.
[15] PARK J W. Functional protein additives in surimi gels[J]. Journal of Food Science,1994,59(3):525-527.DOI:10.1111/j.1365-2621.1994.tb05554.x.
[16] CHELH I, GATELLIER P, SANTé-LHOUTELLIER V. Technical note:a simplified procedure for myofibril hydrophobicity determination[J].Meat Science,2006,74(4):681-683.DOI:10.1016/j.foodhyd.2007.11.012.
[17]畅阳.不同种木薯变性淀粉对肌原纤维蛋白热诱导凝胶特性的影响[D].南京:南京农业大学,2012.
[18]曹立伟,熊善柏,李莎莎,等.变性淀粉对鲢鱼糜冻结速率及凝胶特性的影响[J].水产学报,2014,38(9):1592-1600.DOI:10.3724/SP.J.1231.2014.49228.
[19]米红波,王聪,仪淑敏,等.淀粉在鱼糜制品中的应用研究进展[J].食品与发酵工业,2018(1):291-295.DOI:10.13995/j.cnki.11-1802/ts.014480.
[20] MIYAZAKI M, HUNG P V, MAEDA T, et al. Recent advances in application of modified starches for breadmaking[J].Trends in Food Science & Technology, 2006, 17(11): 591-599. DOI:10.1016/j.tifs.2006.05.002.
[21] HONG G P, PARK S H, KIM J Y, et al. The effects of high pressure and various binders on the physico-chemical properties of restructured pork meat[J].Asian Australasian Journal of Animal Sciences,2006,19(10):1484-1489.DOI:10.5713/ajas.2006.1484.
[22]李学鹏,刘慈坤,周明言,等.羟自由基氧化对草鱼肌原纤维蛋白结构和凝胶性质的影响[J].食品科学,2017,38(21):30-37.DOI:10.7506/spkx1002-6630-201721005.
[23] AKTA? N, GEN?CELEP H. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat[J].Meat Science,2006,74(2):404-408.DOI:10.1016/j.meatsci.2006.04.012.
[24] VISESSANGUAN W, OGAWA M, NAKAI S, et al. Physicochemical changes and mechanism of heat-induced gelation of arrowtooth flounder myosin[J]. Journal of Agricultural & Food Chemistry, 2000, 48(4):1016-1023.DOI:10.1021/jf9900332.
[25]吴满刚.脂肪和淀粉对肌原纤维蛋白凝胶性能的影响机理[D].无锡:江南大学,2010.
[26]邓思杨,杨明,潘男,等.淀粉与转谷氨酰胺酶复配引起肌肉蛋白功能特性的变化[J].食品科学,2018,39(12):133-139.DOI:10.7506/spkx1002-6630-201812021.
[27]王琴,冯颖竹,温其标.糯玉米淀粉及其改性淀粉在食品工业中的应用[J].粮食与食品工业,2005,12(4):23-25.DOI:10.3969/j.issn.1672-5026.2005.04.009.
[28]卢艳敏,邱立忠,夏凤清,等.交联酯化淀粉糊化性质的研究[J].食品研究与开发,2017,38(12):5-8.DOI:10.3969/j.issn.1005-6521.2017.12.002.
[29]夏秀芳,王博,伊东,等.转谷氨酰胺酶和淀粉复配对肌原纤维蛋白凝胶特性的影响[J].中国食品学报,2016,16(6):51-56.DOI:10.16429/j.1009-7848.2016.06.008.
[30] FAN M C, HU T M, ZHAO S M, et al. Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites[J]. Food Chemistry, 2017,218:221-230.DOI:10.1016/j.foodchem.2016.09.068.