肉蛋白-畜产源非肉蛋白互作的物理化学研究
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摘要
为了研究典型畜产源非肉蛋白与肌原纤维蛋白(MP)的相互作用,建立了模拟肉制品加工条件下二者等比例用量的溶液及热致凝胶模型,将血浆蛋白(PPP)、鸡蛋白分离蛋白(EPI)和酪蛋白酸钠(SC)分别与MP按照1∶1比例混合,以各单一蛋白为对照,利用流变仪、质构仪和低场核磁等仪器测定各蛋白粘度、加热过程的动态粘弹性、凝胶强度和水分子状态等指标。结果表明,PPP和EPI在加热过程中自身可形成凝胶,但与MP相比,储能模量(G')较弱,SC在加热过程中未能形成凝胶。将PPP和EPI分别与MP混合时,流变结果显示,PPP+MP、EPI+MP相互作用指数均大于零,与单独的MP相比,其G'无显著差异;加入PPP未能显著改变MP的凝胶强度,但加入EPI显著提高了MP的凝胶强度(P<0.05); PPP、EPI的加入均能使凝胶保水性显著提高,不易流动水比例增大(P<0.05)。SC会对MP产生一定不利影响,二者相互作用指数小于零,其G'、凝胶强度及凝胶保水性显著降低(P<0.05)。总体而言,PPP、EPI与MP之间在加热后均产生正向相互作用,而SC对MP产生不利影响。本研究结果为凝胶乳化类肉制品中非肉蛋白的应用提供了一定的理论借鉴。
The purpose of this study is to explore the interaction between typical non-meat proteins from animals and myofibrillar protein( MP). Solutions and heat-induced gelation models were established at equal proportion of these two kinds of proteins under simulated meat conditions( 0.6 mol·L-1 NaCl,p H 6.25). In this study,porcine plasma proteins( PPP),egg-white protein isolate( EPI) and sodium caseinate( SC) were mixed with MP at the ratio of 1 ∶ 1,respectively,and each single protein was used as the control. The viscosity,dynamic viscoelasticity during heating,gel strength and state of water molecule were measured by means of rheometer,texture analyzer and low field nuclear magnetic,respectively. The results showed that,PPP and EPI could form gels independently during the heating process,although the storage modulus( G') was relatively weak,compared with MP. In the meantime,inversely,SC kept as liquid after heating. After the addition of PPP and EPI,the interaction between these two proteins and MP would occur and resulted in a similar structure of gelation network to MP from interaction indexes. The G' of mixed protein did not differ significantly( P>0.05) with MP. Compared with strength of pure MP gel,gel strength of the gel adding PPP did not change significantly( P>0.05),and EPI could enhance the gel strength of MP gel significantly( P<0.05). The addition of PPP or EPI resulted in a significant increase in the water holding capacity of the heat-induced gelations( P<0.05) with,increased immobile wate( P < 0. 05). The addition of SC would cause negative affections on rheological properties,texture properties and water holding capacities( P<0.05),and the interaction index between SC and MP was negative. In conclusion,addition of PPP and EPI was positively correlated with MP after heating,and at the same time SC played negative roles during the formation process of gel network. This research provide experimental rate on using non-meat proteins in the processing emulsified of meat products.
The purpose of this study is to explore the interaction between typical non-meat proteins from animals and myofibrillar protein( MP). Solutions and heat-induced gelation models were established at equal proportion of these two kinds of proteins under simulated meat conditions( 0.6 mol·L-1 NaCl,p H 6.25). In this study,porcine plasma proteins( PPP),egg-white protein isolate( EPI) and sodium caseinate( SC) were mixed with MP at the ratio of 1 ∶ 1,respectively,and each single protein was used as the control. The viscosity,dynamic viscoelasticity during heating,gel strength and state of water molecule were measured by means of rheometer,texture analyzer and low field nuclear magnetic,respectively. The results showed that,PPP and EPI could form gels independently during the heating process,although the storage modulus( G') was relatively weak,compared with MP. In the meantime,inversely,SC kept as liquid after heating. After the addition of PPP and EPI,the interaction between these two proteins and MP would occur and resulted in a similar structure of gelation network to MP from interaction indexes. The G' of mixed protein did not differ significantly( P>0.05) with MP. Compared with strength of pure MP gel,gel strength of the gel adding PPP did not change significantly( P>0.05),and EPI could enhance the gel strength of MP gel significantly( P<0.05). The addition of PPP or EPI resulted in a significant increase in the water holding capacity of the heat-induced gelations( P<0.05) with,increased immobile wate( P < 0. 05). The addition of SC would cause negative affections on rheological properties,texture properties and water holding capacities( P<0.05),and the interaction index between SC and MP was negative. In conclusion,addition of PPP and EPI was positively correlated with MP after heating,and at the same time SC played negative roles during the formation process of gel network. This research provide experimental rate on using non-meat proteins in the processing emulsified of meat products.
引文
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[11] Wu M G,Xiong Y L,Chen J. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels[J]. Meat Science,2011,88(3):384-390
[12] Monteiro A A,Monteiro M R,Pereira R N,Diniz R,Costa A R,Malcata F X,Teixeira J A,Teixeira AⅤ,Oliveira E B,Coimbra J S. Design of bio-based supramolecular structures through selfassembly ofα-lactalbumin and lysozyme[J]. Food Hydrocolloids,2016,58:60-74
[13] Han M Y,Zhang Y J,Fei Y,Xu X L,Zhou G H. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J]. European Food Research and Technology,2009,228(4):665-670
[14]王芝妍,周果,杨文鸽,徐大伦,金淼.添加剂对秘鲁鱿鱼肌原纤维蛋白热诱导凝胶特性的影响[J].核农学报,2016,30(8):1568-1576
[15]倪娜.羊血浆蛋白—肌原纤维蛋白复合凝胶形成的作用力分析[D].北京:中国农业科学院,2014
[16]张廷伟,申勋利,李广燕,周长春,王章林,李宏哲,崔中月.食用畜血浆的制取及在食品中的应用[J].肉类研究,2003(3):41-43
[17]倪娜,王振宇,陈丽,张德权.血浆蛋白功能特性及其在肉制品中的应用研究进展[J].农产品加工(学刊),2012(11):132-135
[18]徐明生.鸡蛋卵白蛋白酶解物抗氧化肽研究[D].西安:陕西师范大学,2006
[19]华晓南.酪蛋白酸钠预乳化对低饱和脂肪—蛋白质体系乳化凝胶特性的影响[D].南京:南京农业大学,2012
[20] Zhao Y Y,Wang P,Zou Y F,Li K,Kang Z L,Xu X L,Zhou G H. Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J]. Food Research International,2014,58:98-104
[21] Picotti F,Fabbian M,Gianni R,Sechi A,Stucchi L,Bosco M.Hyaluronic acid lipoate:Synthesis and physicochemical properties[J]. Carbohydrate Polymers,2013,93(1):273-278
[22]赵颖颖.超声波预乳化处理对鸡肉肌原纤维蛋白功能特性和肉糜品质的影响研究[D].南京:南京农业大学,2015
[23]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
[24]李庆云.氯化钾、海藻粉和柠檬酸钠部分替代氯化钠对鸡胸肉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,2013
[25] Howell N K,Lawrie R. Functional aspects of blood plasma proteins[J]. International Journal of Food Science and Technology,1984,19(3):297-313
[26]李成倍,袁妍,向琪瑞,郑鹏飞,陈青.酪蛋白酸钠水溶液流变特性研究[J].食品科技,2013,38(6):54-57
[27]金婷,毕海丹,冯晓慧,于滨. Maillard反应对卵白蛋白流变及结构特点的影响[J].食品与发酵工业,2014,40(8):46-50
[28]王鹏.血液蛋白的凝胶性质及其对肌原纤维蛋白凝胶的影响[D].南京:南京农业大学,2010
[29]陈昌,王鹏,徐幸莲.不同质量比鸡胸肉、鸡腿肉混合肌原纤维蛋白的热诱导凝胶特性[J].食品科学,2012,33(9):58-63
[30]孔保华,马芙俊,刁亚琨.粘结剂使用条件对重组牛肉品质的影响[J].食品科学,2012,33(1):92-97
[31] Goetz J,Koehler P. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR[J]. LWT-Food science and technology,2005,38(5):501-512
[32] Egelandsdal B, Fretheim K, Samejima K. Dynamic rheological measurements on heat‐induced myosin gels:Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate[J]. Journal of the Science of Food and Agriculture,1986,37(9):915-926
[33] Wang P,Xu X L,Huang M Y,Huang M M,Zhou G H. Effect of pH on heat-induced gelation of duck blood plasma protein[J]. Food Hydrocolloids,2014,35(1):324-331
[34] Nieuwland M,Bouwman W G,Pouvreau L,Martin A H,De Jongh H H J. Relating water holding of ovalbumin gels to aggregate structure[J]. Food Hydrocolloids,2016,52:87-94
[35]张铁涛,徐云升.椰肉蛋白对文昌鸡肌原纤维蛋白凝胶保水性影响[J].食品工业,2015,36(2):151-153
[2]周光宏.肉品加工学[M].北京:中国农业出版社,2008:150-153
[3] Ni N,Wang Z Y,He F,Wang L C,Pan H,Li X,Wang Q,Zhang D Q. Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values[J]. Process Biochemistry,2014,49(4):631-636
[4]金淼,周逸,徐亦及,唐剑波,杨文鸽,张进杰.响应面法优化秘鲁鱿鱼(Dosidicus gigas)肌肉盐溶蛋白的提取和凝胶形成条件[J].核农学报,2016,27(7):1003-1011
[5]王丽丽,杨文鸽,徐大伦,张问.外源添加物对鱼糜及其制品凝胶性能影响的研究[J].核农学报,2015,29(10):1985-1990
[6]张兴,杨玉玲,马云,王静宇. p H对肌原纤维蛋白及其热诱导凝胶非共价键作用力与结构的影响[J].中国农业科学,2017,50(3):564-573
[7]华晓南.酪蛋白酸钠预乳化对低饱和脂肪—蛋白质体系乳化凝胶特性的影响[D].南京:南京农业大学,2012
[8] Wang P,Han M Y,Xu X L,Zhou G H,Huang M M. Rheological and nuclear magnetic resonance study on heat-induced gel properties of spent-hen myofibrillar protein affected by porcine plasma protein[J]. Journal of Texture Studies,2014,45(3):195-205
[9] Herrero A M,Carmona P,Pintado T,Jiménez-Colmenero F,RuizCapillas C. Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer[J]. Food Chemistry,2012,135(1):133-139
[10] Jiménez-Colmenero F, Herrero A, Pintado T, Solas M, RuizCapillas C. Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters[J]. Food Research International,2010,43(8):2068-2076
[11] Wu M G,Xiong Y L,Chen J. Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels[J]. Meat Science,2011,88(3):384-390
[12] Monteiro A A,Monteiro M R,Pereira R N,Diniz R,Costa A R,Malcata F X,Teixeira J A,Teixeira AⅤ,Oliveira E B,Coimbra J S. Design of bio-based supramolecular structures through selfassembly ofα-lactalbumin and lysozyme[J]. Food Hydrocolloids,2016,58:60-74
[13] Han M Y,Zhang Y J,Fei Y,Xu X L,Zhou G H. Effect of microbial transglutaminase on NMR relaxometry and microstructure of pork myofibrillar protein gel[J]. European Food Research and Technology,2009,228(4):665-670
[14]王芝妍,周果,杨文鸽,徐大伦,金淼.添加剂对秘鲁鱿鱼肌原纤维蛋白热诱导凝胶特性的影响[J].核农学报,2016,30(8):1568-1576
[15]倪娜.羊血浆蛋白—肌原纤维蛋白复合凝胶形成的作用力分析[D].北京:中国农业科学院,2014
[16]张廷伟,申勋利,李广燕,周长春,王章林,李宏哲,崔中月.食用畜血浆的制取及在食品中的应用[J].肉类研究,2003(3):41-43
[17]倪娜,王振宇,陈丽,张德权.血浆蛋白功能特性及其在肉制品中的应用研究进展[J].农产品加工(学刊),2012(11):132-135
[18]徐明生.鸡蛋卵白蛋白酶解物抗氧化肽研究[D].西安:陕西师范大学,2006
[19]华晓南.酪蛋白酸钠预乳化对低饱和脂肪—蛋白质体系乳化凝胶特性的影响[D].南京:南京农业大学,2012
[20] Zhao Y Y,Wang P,Zou Y F,Li K,Kang Z L,Xu X L,Zhou G H. Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel[J]. Food Research International,2014,58:98-104
[21] Picotti F,Fabbian M,Gianni R,Sechi A,Stucchi L,Bosco M.Hyaluronic acid lipoate:Synthesis and physicochemical properties[J]. Carbohydrate Polymers,2013,93(1):273-278
[22]赵颖颖.超声波预乳化处理对鸡肉肌原纤维蛋白功能特性和肉糜品质的影响研究[D].南京:南京农业大学,2015
[23]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
[24]李庆云.氯化钾、海藻粉和柠檬酸钠部分替代氯化钠对鸡胸肉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,2013
[25] Howell N K,Lawrie R. Functional aspects of blood plasma proteins[J]. International Journal of Food Science and Technology,1984,19(3):297-313
[26]李成倍,袁妍,向琪瑞,郑鹏飞,陈青.酪蛋白酸钠水溶液流变特性研究[J].食品科技,2013,38(6):54-57
[27]金婷,毕海丹,冯晓慧,于滨. Maillard反应对卵白蛋白流变及结构特点的影响[J].食品与发酵工业,2014,40(8):46-50
[28]王鹏.血液蛋白的凝胶性质及其对肌原纤维蛋白凝胶的影响[D].南京:南京农业大学,2010
[29]陈昌,王鹏,徐幸莲.不同质量比鸡胸肉、鸡腿肉混合肌原纤维蛋白的热诱导凝胶特性[J].食品科学,2012,33(9):58-63
[30]孔保华,马芙俊,刁亚琨.粘结剂使用条件对重组牛肉品质的影响[J].食品科学,2012,33(1):92-97
[31] Goetz J,Koehler P. Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR[J]. LWT-Food science and technology,2005,38(5):501-512
[32] Egelandsdal B, Fretheim K, Samejima K. Dynamic rheological measurements on heat‐induced myosin gels:Effect of ionic strength, protein concentration and addition of adenosine triphosphate or pyrophosphate[J]. Journal of the Science of Food and Agriculture,1986,37(9):915-926
[33] Wang P,Xu X L,Huang M Y,Huang M M,Zhou G H. Effect of pH on heat-induced gelation of duck blood plasma protein[J]. Food Hydrocolloids,2014,35(1):324-331
[34] Nieuwland M,Bouwman W G,Pouvreau L,Martin A H,De Jongh H H J. Relating water holding of ovalbumin gels to aggregate structure[J]. Food Hydrocolloids,2016,52:87-94
[35]张铁涛,徐云升.椰肉蛋白对文昌鸡肌原纤维蛋白凝胶保水性影响[J].食品工业,2015,36(2):151-153