豌豆蛋白对牛肉盐溶蛋白共混凝胶特性的影响
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摘要
为改善牛肉盐溶蛋白凝胶特性,提高豌豆蛋白附加值,研究了豌豆蛋白对牛肉盐溶蛋白共混凝胶色泽、保水性、蒸煮得率、质构、动态流变、微观结构、水分迁移等特性的影响。结果表明:随豌豆蛋白添加量增加,凝胶L*值先升高后下降,a*值下降,b*值上升;豌豆蛋白的添加显著提高了不易流动水T_(21)的相对百分含量,降低了自由水T_(22)的相对百分含量,使T_(21)、T_(22)向快弛豫时间方向移动,保水性与蒸煮得率进一步提升,在添加质量浓度为0. 12 g/mL时,分别为88. 85%、89. 49%;硬度、咀嚼性持续上升;弹性与恢复性先升高后下降,添加质量浓度为0. 12 g/mL时最大,分别为0. 969、0. 432;豌豆蛋白能提高肌球蛋白头部变性温度,由53℃增加到58℃,G'初始值和终值均随豌豆蛋白添加量增加而升高;添加量为0. 12 g/mL时,凝胶网络结构最好,细致均匀、高度有序。
In order to improve the gel properties of beef salt-soluble proteins and increase the extra value of pea protein( PP),effects of PP on color,water holding capacity,cooking yield,texture,dynamic rheology,microstructure,and water migration of beef salt-soluble protein gel were investigated. The results indicated that with increasing PP,the L*of the gel increased first and then decreased,a*decreased while b*increased. PP significantly enhanced the relative content of T_(21) while the relative content of T_(22) decreased,which made T_(21) and T_(22) move to the direction of fast relaxation time. Additionally,0. 12 g/mL PP improved both water holding capacity and cooking yield to 88. 85%and 89. 49%,respectively. Moreover,the hardness and chewiness of the gel increased,while its springiness and resilience increased first and then decreased,and 0. 12 g/mL PP increased its springiness and resilience values to the highest( 0. 969 and 0. 432,respectively). Furthermore,PP enhanced the denaturation temperature of myosin head from 53 to 58 ℃. Besides,the initial and final values of G' increased with increasing content of PP. With 0. 12 g/mL PP,the gel had the best uniform and highly ordered network structure.
In order to improve the gel properties of beef salt-soluble proteins and increase the extra value of pea protein( PP),effects of PP on color,water holding capacity,cooking yield,texture,dynamic rheology,microstructure,and water migration of beef salt-soluble protein gel were investigated. The results indicated that with increasing PP,the L*of the gel increased first and then decreased,a*decreased while b*increased. PP significantly enhanced the relative content of T_(21) while the relative content of T_(22) decreased,which made T_(21) and T_(22) move to the direction of fast relaxation time. Additionally,0. 12 g/mL PP improved both water holding capacity and cooking yield to 88. 85%and 89. 49%,respectively. Moreover,the hardness and chewiness of the gel increased,while its springiness and resilience increased first and then decreased,and 0. 12 g/mL PP increased its springiness and resilience values to the highest( 0. 969 and 0. 432,respectively). Furthermore,PP enhanced the denaturation temperature of myosin head from 53 to 58 ℃. Besides,the initial and final values of G' increased with increasing content of PP. With 0. 12 g/mL PP,the gel had the best uniform and highly ordered network structure.
引文
[1]刘萌,余小领,王紫燕.宰后放置时间对牛肉匀浆物热诱导凝胶特性的影响[J].食品工业科技,2015,36(3):86-90.
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[3]陈驰,唐善虎,李思宁,等.微波加热及Na Cl添加量对牦牛肉糜凝胶特性和保水性的影响[J].食品科学,2016,37(21):67-72.
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[9]周佺,蒋爱民,栗俊广,等.仙草提取物对牛肉盐溶蛋白凝胶过程化学作用力的影响[J].食品与机械,2013,29(4):50-53; 169.
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[14] BOYE J I,AKSAY S,ROUFIK S,et al. Comparison of the functional properties of pea,chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques[J]. Food Research International,2010,43(2):537-546.
[15] TOMOSKOZI S,LASZTITY R,HARASZI R,et al. Isolation and study of the functional properties of pea proteins[J]. Nahrung/Food,2001,45(6):399-401.
[16]李慧,王琪,付鑫,等.豌豆蛋白挤出物制备抗氧化肽工艺优化及其分离[J].食品工业科技,2018,39(6):165-169.
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[18]周向军,朱敏涛,袁毅君.赤藓糖醇对豌豆分离蛋白结构和功能特性的影响[J].食品工业科技,2018,39(8):73-77; 84.
[19] SUN X D,ARNTFIELD S D. Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase cross linking[J]. Food Hydrocolloids,2012,27(2):394-400.
[20]王琪,李慧,陆文伟,等.木瓜蛋白酶酶解豌豆蛋白挤出物产物自由基清除活性评价[J].山东理工大学学报(自然科学版),2018,32(4):30-34.
[21]王正德,金玉红,杜金华.豌豆分离蛋白对小麦粉面团特性及挂面品质的影响[J].中国粮油学报,2018,33(3):21-26,63.
[22]马宁,魏姜勉.豌豆蛋白的改性及其开发利用研究进展[J].中国市场,2015,32:231-233.
[23]白一凡,王辉,杨震,等.豌豆蛋白加工特性及在乳化香肠中的应用[J].肉类研究,2014,28(12):14-16.
[24]杨震,曲超,贡慧,等.豌豆蛋白组织化挤压工艺参数优化及其在肉制品中的应用[J].延边大学农学学报,2016,38(4):317-324.
[25] SU Y K,BOWERS J A,ZAYAS J F. Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins[J]. Journal of Food Science,2010,65(1):123-128.
[26] SUN J,WU Z,XU X,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.
[27]栗俊广,蒋爱民,白艳红,等.木薯淀粉对猪肉盐溶蛋白凝胶特性的影响[J].现代食品科技,2016,32(11):123-127,55.
[28]李娜,康庄丽,祝超智,等. Na Cl对鸭胸肉糜凝胶特性的影响[J].食品工业科技,2017,38(14):51-54.
[29] QIN H,XU P,ZHOU C L,et al. Effects of L-arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle[J]. LWTFood Science and Technology,2015,63(2):912-918.
[30]王春彦,王锐,康壮丽,等.冷藏时间对冷却猪肉糜凝胶特性的影响[J].食品工业科技,2018,39(19):76-79.
[31] ZHOU Y Z,CHEN C G,CHEN X,et al. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin[J]. Journal of Agricultural and Food Chemistry,2014,62(12):2 655-2 662.
[32] WESTPHALEN A D,BRIGGS J L,LONERGAN S M.Influence of p H on rheological properties of porcine myofibrillar protein during heat induced gelation[J]. Meat Science,2006,70(4):697-703.
[33] WATTANACHANT S,BENJAKUL S,LEDWARD D A.Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle[J].Food Chemistry,2005,93(2):337-348.
[34] HAN M,WANG P,XU X,et al. Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with micro-structural characteristics[J].Food Research International,2014,62:1 175-1 182.
[35] SAOWAKON W,SOOTTAWAT B,DAVID A,et al.Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle[J].Food Chemistry,2005,93(2):337-348.
[36]冯云,张伟清,彭增起,等.牛血浆蛋白对猪肉盐溶蛋白质凝胶特性的影响[J].食品科学,2011,32(13):28-31.
[37]刁新平,孔保华,郑冬梅.食盐和大豆蛋白对牛肉凝胶特性的影响[J].食品科技,2003,11:29-31; 40.
[38]翟小波,李洪军,贺稚非.薯类淀粉对兔肉肉糜流变性质和凝胶特性的影响[J].食品与发酵工业,2016,42(12):49-56.
[39] SHAND P J,YA H,PIETRASIK Z,et al. Physicochemical and textural properties of heat-induced pea protein isolate gels[J]. Food Chemistry,2007,102(4):1 119-1 130.
[40] MESSION J,CHIHI M L,SOK N,et al. Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation[J]. Food Hydrocolloids,2015,46:233-243.
[41] SUN X D,ARNTFIELD S D. Gelation properties of salt extracted pea protein induced by heat treatment[J].Food Chemistry,2010,124(3):1 011-1 016.
[42]程述震,王晓拓,张洁,等.电子束剂量率对牛肉蛋白结构和理化性质的影响[J].食品科学,2018,39(3):150-156.
[43]魏朝贵,吴菊清,邵俊花,等. KCl和MgCl2部分替代Na Cl对猪肉肌原纤维蛋白乳化凝胶特性的影响[J].食品科学,2014,35(5):89-95.
[44] CHANG T,WANG C,WANG S,et al. Effect of okara on textural,color and rheological properties of pork meat gels[J]. Journal of Food Quality,2014,37(5):339-348.
[45] LI C B,LIU D Y,ZHOU G H,et al. Meat quality and cooking attributes of thawed pork with different low field NMR T21[J]. Meat Science,2012,92:79-83.
[46]韩敏义,费英,徐幸莲,等.低场NMR研究p H对肌原纤维蛋白热诱导凝胶的影响[J].中国农业科学,2009,42(6):2 098-2 104.
[47] KANG Z L,LI B,MA H J,et al. Effect of different processing methods and salt content on the physicochemical and rheological properties of meat batters[J]. International Journal of Food Properties,2016,19(7):1 604-1 615.
[48]康壮丽,李斌,马汉军,等.大豆分离蛋白添加方式对猪肉凝胶特性的影响[J].现代食品科技,2016,32(6):220-224.
[49]靳红果,彭增起,周光宏.牛肉盐溶蛋白质热诱导凝胶特性研究[J].食品科学,2008,29(8):95-99.
[2]刘晶晶,张松山,谢鹏,等.不同中心温度对牛肉胶原蛋白特性及嫩度的影响[J].现代食品科技,2018,34(3):68-76.
[3]陈驰,唐善虎,李思宁,等.微波加热及Na Cl添加量对牦牛肉糜凝胶特性和保水性的影响[J].食品科学,2016,37(21):67-72.
[4] MA H J,LEDWARD D A. High pressure/thermal treatment effects on the texture of beef muscle[J]. Meat Science,2004,68(3):347-355.
[5]刘晶晶,雷元华,李海鹏,等.加热温度及时间对牛肉胶原蛋白特性及嫩度的影响[J].中国农业科学,2018,51(5):977-990.
[6]孙高军,马飞,聂兴龙,等.结冷胶和谷氨酰胺转氨酶对牛肉凝胶持水性与硬度的影响[J].肉类研究,2011,25(8):6-11.
[7]孔保华,郑冬梅,刁新平.斩拌时间和p H值对牛肉凝胶特性的影响[J].食品与发酵工业,2003,29(9):13-16.
[8]靳红果,彭增起,周光宏.牛肉盐溶蛋白质热诱导凝胶特性研究[J].食品科学,2008,29(8):95-99.
[9]周佺,蒋爱民,栗俊广,等.仙草提取物对牛肉盐溶蛋白凝胶过程化学作用力的影响[J].食品与机械,2013,29(4):50-53; 169.
[10] DONGJ G,PAN R S,WANG Z R,et al. Effects of high hydrostatic pressure and microbial transglutaminase treatment on the qualities of minced beef gels[J]. Food Industry,2013(8):171-175.
[11]王英.添加豌豆蛋白对Mozzarella干酪品质特性的影响[D].大庆:黑龙江八一农垦大学,2014.
[12] KOWALCZYK D,GUSTAW W,'SWIECA M,et al. A study on the mechanical properties of pea protein isolate films[J]. Journal of Food Processing and Preservation,2014,38(4):1 726-1 736.
[13] SWIATECKA D,NARBAD A,RIDGWAY K P,et al.The study on the impact of glycated pea proteins on human intestinal bacteria[J]. International Journal of Food Microbiology,2011,145(1):267-272.
[14] BOYE J I,AKSAY S,ROUFIK S,et al. Comparison of the functional properties of pea,chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques[J]. Food Research International,2010,43(2):537-546.
[15] TOMOSKOZI S,LASZTITY R,HARASZI R,et al. Isolation and study of the functional properties of pea proteins[J]. Nahrung/Food,2001,45(6):399-401.
[16]李慧,王琪,付鑫,等.豌豆蛋白挤出物制备抗氧化肽工艺优化及其分离[J].食品工业科技,2018,39(6):165-169.
[17] COSTA G E D A,QUEIROZ-MONICI K D S,REIS S M P M,et al. Chemical composition,dietary fibre and resistant starch contents of raw and cooked pea,common bean,chickpea and lentil legumes[J]. Food Chemistry,2006,94(3):327-330.
[18]周向军,朱敏涛,袁毅君.赤藓糖醇对豌豆分离蛋白结构和功能特性的影响[J].食品工业科技,2018,39(8):73-77; 84.
[19] SUN X D,ARNTFIELD S D. Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase cross linking[J]. Food Hydrocolloids,2012,27(2):394-400.
[20]王琪,李慧,陆文伟,等.木瓜蛋白酶酶解豌豆蛋白挤出物产物自由基清除活性评价[J].山东理工大学学报(自然科学版),2018,32(4):30-34.
[21]王正德,金玉红,杜金华.豌豆分离蛋白对小麦粉面团特性及挂面品质的影响[J].中国粮油学报,2018,33(3):21-26,63.
[22]马宁,魏姜勉.豌豆蛋白的改性及其开发利用研究进展[J].中国市场,2015,32:231-233.
[23]白一凡,王辉,杨震,等.豌豆蛋白加工特性及在乳化香肠中的应用[J].肉类研究,2014,28(12):14-16.
[24]杨震,曲超,贡慧,等.豌豆蛋白组织化挤压工艺参数优化及其在肉制品中的应用[J].延边大学农学学报,2016,38(4):317-324.
[25] SU Y K,BOWERS J A,ZAYAS J F. Physical characteristics and microstructure of reduced-fat frankfurters as affected by salt and emulsified fats stabilized with nonmeat proteins[J]. Journal of Food Science,2010,65(1):123-128.
[26] SUN J,WU Z,XU X,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.
[27]栗俊广,蒋爱民,白艳红,等.木薯淀粉对猪肉盐溶蛋白凝胶特性的影响[J].现代食品科技,2016,32(11):123-127,55.
[28]李娜,康庄丽,祝超智,等. Na Cl对鸭胸肉糜凝胶特性的影响[J].食品工业科技,2017,38(14):51-54.
[29] QIN H,XU P,ZHOU C L,et al. Effects of L-arginine on water holding capacity and texture of heat-induced gel of salt-soluble proteins from breast muscle[J]. LWTFood Science and Technology,2015,63(2):912-918.
[30]王春彦,王锐,康壮丽,等.冷藏时间对冷却猪肉糜凝胶特性的影响[J].食品工业科技,2018,39(19):76-79.
[31] ZHOU Y Z,CHEN C G,CHEN X,et al. Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin[J]. Journal of Agricultural and Food Chemistry,2014,62(12):2 655-2 662.
[32] WESTPHALEN A D,BRIGGS J L,LONERGAN S M.Influence of p H on rheological properties of porcine myofibrillar protein during heat induced gelation[J]. Meat Science,2006,70(4):697-703.
[33] WATTANACHANT S,BENJAKUL S,LEDWARD D A.Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle[J].Food Chemistry,2005,93(2):337-348.
[34] HAN M,WANG P,XU X,et al. Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with micro-structural characteristics[J].Food Research International,2014,62:1 175-1 182.
[35] SAOWAKON W,SOOTTAWAT B,DAVID A,et al.Effect of heat treatment on changes in texture,structure and properties of Thai indigenous chicken muscle[J].Food Chemistry,2005,93(2):337-348.
[36]冯云,张伟清,彭增起,等.牛血浆蛋白对猪肉盐溶蛋白质凝胶特性的影响[J].食品科学,2011,32(13):28-31.
[37]刁新平,孔保华,郑冬梅.食盐和大豆蛋白对牛肉凝胶特性的影响[J].食品科技,2003,11:29-31; 40.
[38]翟小波,李洪军,贺稚非.薯类淀粉对兔肉肉糜流变性质和凝胶特性的影响[J].食品与发酵工业,2016,42(12):49-56.
[39] SHAND P J,YA H,PIETRASIK Z,et al. Physicochemical and textural properties of heat-induced pea protein isolate gels[J]. Food Chemistry,2007,102(4):1 119-1 130.
[40] MESSION J,CHIHI M L,SOK N,et al. Effect of globular pea proteins fractionation on their heat-induced aggregation and acid cold-set gelation[J]. Food Hydrocolloids,2015,46:233-243.
[41] SUN X D,ARNTFIELD S D. Gelation properties of salt extracted pea protein induced by heat treatment[J].Food Chemistry,2010,124(3):1 011-1 016.
[42]程述震,王晓拓,张洁,等.电子束剂量率对牛肉蛋白结构和理化性质的影响[J].食品科学,2018,39(3):150-156.
[43]魏朝贵,吴菊清,邵俊花,等. KCl和MgCl2部分替代Na Cl对猪肉肌原纤维蛋白乳化凝胶特性的影响[J].食品科学,2014,35(5):89-95.
[44] CHANG T,WANG C,WANG S,et al. Effect of okara on textural,color and rheological properties of pork meat gels[J]. Journal of Food Quality,2014,37(5):339-348.
[45] LI C B,LIU D Y,ZHOU G H,et al. Meat quality and cooking attributes of thawed pork with different low field NMR T21[J]. Meat Science,2012,92:79-83.
[46]韩敏义,费英,徐幸莲,等.低场NMR研究p H对肌原纤维蛋白热诱导凝胶的影响[J].中国农业科学,2009,42(6):2 098-2 104.
[47] KANG Z L,LI B,MA H J,et al. Effect of different processing methods and salt content on the physicochemical and rheological properties of meat batters[J]. International Journal of Food Properties,2016,19(7):1 604-1 615.
[48]康壮丽,李斌,马汉军,等.大豆分离蛋白添加方式对猪肉凝胶特性的影响[J].现代食品科技,2016,32(6):220-224.
[49]靳红果,彭增起,周光宏.牛肉盐溶蛋白质热诱导凝胶特性研究[J].食品科学,2008,29(8):95-99.
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