热加工对牦牛瘤胃主要蛋白含量及其功能特性的影响
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摘要
探讨热加工对牦牛瘤胃主要蛋白含量及功能特性的影响,以期为牦牛瘤胃产品的加工利用提供理论指导。该试验以牦牛瘤胃肚领与非肚领为原料,在不同加热条件下,研究其主要蛋白含量及蛋白质功能特性。结果表明,随着加热温度的升高和加热时间的延长,牦牛瘤胃水溶性和盐溶性蛋白含量均呈下降的趋势,但不溶性蛋白含量呈上升的趋势,乳化能力、乳化稳定性、起泡能力、溶解度均呈现一个先上升后下降的趋势,但其起泡稳定性呈下降趋势,浊度呈上升的趋势,牦牛瘤胃肚领的水溶性、盐溶性蛋白含量及蛋白乳化稳定性、起泡能力、浊度和溶解度均显著高于非肚领(P<0.05),不溶性蛋白含量、乳化能力和泡沫稳定性显著低于非肚领(P<0.05)。其中二者的乳化能力和溶解度及起泡能力在加热温度为80℃和加热时间为80 min时达到最好,通过结果分析,牦牛瘤胃在加热温度80℃和加热时间80 min是一个关键点,为牦牛瘤胃原料肉及制品的开发及应用提供一定理论参考。
The effects of thermal processing on the main protein contents and functional properties of yok's rumen were discussed in order to provide theoretical guidance for the processing and utilization of yok rumen products. In this experiment,the main protein content and functional properties of the protein of the yok's rumen collar and non-neck collar were studied under different heating conditions. The results showed that with increasing heating temperature and heating time,the water-soluble and salt-soluble protein contents of yok's rumen decreased,but insoluble protein content showed an increasing trend. Moreover,emulsifying capacity,emulsion stability,foaming ability,and solubility showed a trend of increasing first and then decreasing,but the foaming stability showed a trend of decreasing. Furthermore,the turbidity showed a trend of increasing. The contents of water-soluble and salt-soluble protein,protein emulsion stability,foaming ability,turbidity,and solubility of the yok's rumen collar were significantly higher than those of the non-neck collar( P<0.05). The insoluble protein content,emulsifying capacity,and foam stability were significantly lower than those of the non-neck collar( P<0.05). The emulsifying capacity,solubility,and foaming ability of both of them reached the best when the they were heated at 80°C for 80 min. According to the above analysis,heating the rumen of the yok at 80°C for 80 min is a key point. It provides a theoretical reference for the development and application of beef rumen raw meat and its products.
The effects of thermal processing on the main protein contents and functional properties of yok's rumen were discussed in order to provide theoretical guidance for the processing and utilization of yok rumen products. In this experiment,the main protein content and functional properties of the protein of the yok's rumen collar and non-neck collar were studied under different heating conditions. The results showed that with increasing heating temperature and heating time,the water-soluble and salt-soluble protein contents of yok's rumen decreased,but insoluble protein content showed an increasing trend. Moreover,emulsifying capacity,emulsion stability,foaming ability,and solubility showed a trend of increasing first and then decreasing,but the foaming stability showed a trend of decreasing. Furthermore,the turbidity showed a trend of increasing. The contents of water-soluble and salt-soluble protein,protein emulsion stability,foaming ability,turbidity,and solubility of the yok's rumen collar were significantly higher than those of the non-neck collar( P<0.05). The insoluble protein content,emulsifying capacity,and foam stability were significantly lower than those of the non-neck collar( P<0.05). The emulsifying capacity,solubility,and foaming ability of both of them reached the best when the they were heated at 80°C for 80 min. According to the above analysis,heating the rumen of the yok at 80°C for 80 min is a key point. It provides a theoretical reference for the development and application of beef rumen raw meat and its products.
引文
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[23]李婉竹,梁琪,张炎,等.不同冻融次数下牦牛肉蛋白质氧化与保水性的关系[J].食品科学,2018,39(2):14-19.
[24]PEARCE K N,KINSELLA J E.Emulsifying properties of proteins:Evaluation of a turbidimetric technique[J].Journal of Agricultural&Food Chemistry,1978,26(3):716-723.
[25]IVANDER P,AVAN L,HENDRICKX M E.Foaming properties of egg white proteins affected by heat or high pressure treatment[J].Journal of Food Engineering,2007,78(4):1 410-1 426.
[26]BENJAKUL S,VISESSANGUAN W,ISHIZAKI S,et al.Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper,priacanthus tayenus and priacanthus macracanthus[J].Journal of Food Science,2010,66(9):1 311-1 318.
[27]LEPETIT J.A theoretical approach of the relationships between collagen content,collagen cross-links and meat tenderness[J].Meat Science,2007,76(1):147-159.
[28]闫海鹏.不同种类肉肌原纤维蛋白功能特性的研究[D].南京:南京农业大学,2013.
[29]李蕙蕙.鸡肉火腿肠加工过程中功能特性和蛋白质结构的初步研究[D].武汉:华中农业大学,2009.
[30]SMYTH A B,SMITH D M,VEGA-WARNER V,et al.Thermal denaturation and aggregation of chicken breast muscle myosin and subfragments[J].Journal of Agricultural&Food Chemistry,1996,44(4):1 005-1 010.
[2]郭兆斌,余群力.牛副产物-脏器的开发利用现状[J].肉类研究,2011,25(3):35-37.
[3]孔祥荣.牛肚卤制品加工及储存品质变化研究[D].福州:福建农林大学,2016.
[4]李凛,李璟,周世一,等.毛肚加工产业研究进展[J].广东农业科学,2011,38(22):103-106.
[5]欧阳.牛年话牛肴[J].健康世界,2009(1):90-91.
[6]YILDIZTURP G,SENGUN I Y,KENDIRCI P,et al.Effect of ohmic treatment on quality characteristic of meat:A review[J].Meat Science,2013,93(3):441-448.
[7]TORNBERG E.Effects of heat on meat proteinsImplications on structure and quality of meat products[J].Meat Science,2005,70(3):493-508.
[8]向聪.肉类保藏技术(二)肉制品的加热处理[J].肉类研究,2008(10):82-85.
[9]邓丽,李岩,董秀萍,等.热加工过程中鲍鱼腹足蛋白间作用力及其质构特性[J].农业工程学报,2014,30(18):307-316.
[10]MARAPANA R A U J MTGase对促进猪后腿肌原纤维蛋白交联和猪肉糜胶凝性质的影响[D].无锡:江南大学,2006.
[11]LAAKKONEN E.Factors affecting tenderness during heating of meat[J].Advances in Food Research,1973,20:257-323.
[12]姜启兴.鳙鱼肉热加工特性及其机理研究[D].无锡:江南大学,2015.
[13]宋萃.四川白兔肉及其肌原纤维蛋白热加工特性研究[D].重庆:西南大学,2017.
[14]ZARKADAS G C,AND C D K,ZARKADAS C G.Assessing the myofibrillar and connective tissue protein contents and protein quality of beef tripe[J].Journal of Agricultural&Food Chemistry,1996,44(9):2 563-2 572.
[15]高菲菲.牛胃平滑肌加工特性研究[D].南京:南京农业大学,2012.
[16]李宝仁.牛胃的构造和反芻过程[J].生物学通报,1962(3):18-20.
[17]国家质量监督检验检疫总局.GB-18393-2001牛羊屠宰产品品质检验规程[S].北京:中国标准出版社,2001.
[18]VISESSANGUAN W,BENJAKUL S,RIEBROY S,et al.Changes in composition and functional properties of proteins and their contributions to nham characteristics[J].Meat Science,2004,66(3):579-588.
[19]唐小艳.文蛤贝肉蛋白组成及其凝胶特性研究[D].湛江:广东海洋大学,2016.
[20]国家药品食品监督管理总局.GB5009.5-2016食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[21]YOUNG R H,LAWRIE R A.Utilization of edible protein from meat industry by-products and waste[J].International Journal of Food Science&Technology,2010,9(2):171-177.
[22]牛克兰.冷鲜牦牛肉保水性及其蛋白功能特性研究[D].兰州:甘肃农业大学,2017.
[23]李婉竹,梁琪,张炎,等.不同冻融次数下牦牛肉蛋白质氧化与保水性的关系[J].食品科学,2018,39(2):14-19.
[24]PEARCE K N,KINSELLA J E.Emulsifying properties of proteins:Evaluation of a turbidimetric technique[J].Journal of Agricultural&Food Chemistry,1978,26(3):716-723.
[25]IVANDER P,AVAN L,HENDRICKX M E.Foaming properties of egg white proteins affected by heat or high pressure treatment[J].Journal of Food Engineering,2007,78(4):1 410-1 426.
[26]BENJAKUL S,VISESSANGUAN W,ISHIZAKI S,et al.Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper,priacanthus tayenus and priacanthus macracanthus[J].Journal of Food Science,2010,66(9):1 311-1 318.
[27]LEPETIT J.A theoretical approach of the relationships between collagen content,collagen cross-links and meat tenderness[J].Meat Science,2007,76(1):147-159.
[28]闫海鹏.不同种类肉肌原纤维蛋白功能特性的研究[D].南京:南京农业大学,2013.
[29]李蕙蕙.鸡肉火腿肠加工过程中功能特性和蛋白质结构的初步研究[D].武汉:华中农业大学,2009.
[30]SMYTH A B,SMITH D M,VEGA-WARNER V,et al.Thermal denaturation and aggregation of chicken breast muscle myosin and subfragments[J].Journal of Agricultural&Food Chemistry,1996,44(4):1 005-1 010.