中国农业科学 ›› 2022, Vol. 55 ›› Issue (11): 2227-2238.doi: 10.3864/j.issn.0578-1752.2022.11.012
收稿日期:
2021-09-02
接受日期:
2021-11-30
出版日期:
2022-06-01
发布日期:
2022-06-16
通讯作者:
陈银基
作者简介:
王立健,E-mail: 基金资助:
WANG LiJian(),LUO Cheng,PAN XueFeng,CHEN Xia,CHEN YinJi(
)
Received:
2021-09-02
Accepted:
2021-11-30
Online:
2022-06-01
Published:
2022-06-16
Contact:
YinJi CHEN
摘要:
【目的】 探究纤维素替代淀粉对肌原纤维蛋白凝胶特性的影响,为纤维素替代淀粉在香肠中的运用提供一定的理论依据。【方法】 以添加不同比例的淀粉/纤维素-肌原纤维蛋白为模拟体系,研究复合凝胶的持水性、色差、质构特性以及断裂形变时的应力应变,分析动态升温流变特性、蠕变回复特性,观察淀粉/纤维素-肌原纤维蛋白的空间分布和三维网络结构。【结果】 增加淀粉和纤维素的添加比例,可以改善复合凝胶的持水性和储能模量。淀粉和纤维素添加比例分别从0增加到2.0%时,硬度、咀嚼度逐渐增加到最大值,与对照组相比,硬度分别提高29.47%和43.69%,咀嚼度分别提高34.82%和41.58%,L*、白度有减小的趋势。复合凝胶断裂形变时应力应变结果表明,添加2.0%纤维素时的应力(9 681.86 Pa)为最大值,应变(1.14)为最小值。复合凝胶的蠕变模量值随着淀粉和纤维素添加比例增加而逐步减小,相同添加比例条件下纤维素组复合凝胶的蠕变模量值减小更明显。石蜡切片显示,淀粉和纤维素只是简单地镶嵌在凝胶网络结构中,并没有与蛋白发生交联,其中纤维素在肌原纤维蛋白凝胶体系中形成的不规则区域更大。微观结构显示,对照组表面粗糙,空洞较多;添加淀粉和纤维素后,复合凝胶变得均匀致密,空洞减少;相同添加比例条件下,纤维素组的蛋白网络结构具有更好的均匀性和致密性。【结论】 淀粉和纤维素添加到肌原纤维蛋白中,两者都可以改善复合凝胶的持水性、色差、质构特性、断裂形变时应力应变、流变特性以及微观结构,但是纤维素对复合凝胶的改善效果更显著。因此,纤维素作为淀粉替代物在凝胶类香肠中的应用具有可行性。
王立健,罗程,潘雪峰,陈霞,陈银基. 纤维素替代淀粉对肌原纤维蛋白凝胶特性的影响[J]. 中国农业科学, 2022, 55(11): 2227-2238.
WANG LiJian,LUO Cheng,PAN XueFeng,CHEN Xia,CHEN YinJi. Effects of Cellulose Replacing Starch on the Gel Properties of Myofibrillar Protein[J]. Scientia Agricultura Sinica, 2022, 55(11): 2227-2238.
表1
淀粉和纤维素对肌原纤维蛋白凝胶色差的影响"
处理组 Treatment | L* | a* | b* | W |
---|---|---|---|---|
0 | 72.01±0.20a | -2.91±0.03c | -0.91±0.10e | 71.85±0.20a |
0.5%淀粉 0.5% starch | 70.59±0.09c | -2.98±0.02d | -1.47±0.14f | 70.41±0.09c |
1.0%淀粉 1.0% starch | 69.73±0.14d | -3.01±0.00d | -1.73±0.06g | 69.54±0.14d |
1.5%淀粉 1.5% starch | 69.17±0.17e | -3.02±0.02d | -1.97±0.08h | 68.96±0.17e |
2.0%淀粉 2.0% starch | 68.35±0.26f | -3.12±0.04e | -2.39±0.04i | 68.11±0.26f |
0.5%纤维素 0.5% cellulose | 71.32±0.19b | -2.88±0.01bc | 0.10±0.16d | 71.18±0.19b |
1.0%纤维素 1.0% cellulose | 71.16±0.17b | -2.88±0.03bc | 0.54±0.01c | 71.01±0.18b |
1.5%纤维素 1.5% cellulose | 71.10±0.22b | -2.86±0.01b | 1.24±0.15b | 70.93±0.21b |
2.0%纤维素 2.0% cellulose | 70.73±0.28c | -2.81±0.05a | 1.64±0.09a | 70.55±0.28c |
表2
淀粉和纤维素对肌原纤维蛋白凝胶质构的影响"
处理组 Treatment | 硬度 Hardness (g) | 弹性 Springiness | 粘聚性 Cohesiveness | 咀嚼度 Chewiness | 回复性 Resilience |
---|---|---|---|---|---|
0 | 106.73±2.89e | 0.87±0.03a | 0.77±0.01ab | 71.36±2.31e | 0.46±0.01a |
0.5%淀粉 0.5% starch | 117.99±5.85d | 0.90±0.02a | 0.77±0.00ab | 81.42±5.71d | 0.46±0.01a |
1.0%淀粉 1.0% starch | 123.38±3.08cd | 0.91±0.02a | 0.77±0.02ab | 86.33±5.85cd | 0.45±0.02a |
1.5%淀粉 1.5% starch | 133.64±3.39b | 0.91±0.03a | 0.77±0.00a | 94.05±4.17abc | 0.46±0.01a |
2.0%淀粉 2.0% starch | 138.18±5.92b | 0.91±0.01a | 0.77±0.02a | 96.21±3.32ab | 0.45±0.01a |
0.5%纤维素 0.5% cellulose | 129.84±11.65bc | 0.89±0.02a | 0.74±0.02b | 86.34±8.55cd | 0.41±0.00b |
1.0%纤维素 1.0% cellulose | 135.19±1.70b | 0.88±0.01a | 0.75±0.00ab | 89.74±0.98bcd | 0.41±0.00b |
1.5%纤维素 1.5% cellulose | 147.19±1.92a | 0.88±0.00a | 0.74±0.01b | 96.18±3.13ab | 0.38±0.01c |
2.0%纤维素 2.0% cellulose | 153.36±2.63a | 0.89±0.01a | 0.74±0.01b | 101.03±2.16a | 0.37±0.01c |
表3
淀粉和纤维素对肌原纤维蛋白凝胶蠕变阶段相关参数的影响"
处理组 Treatment | J0 (×10-3) Pa-1 | J1 (×10-4) Pa-1 | Jmax (×10-3) Pa-1 | λ (s) | R (%) |
---|---|---|---|---|---|
0 | 1.17±0.12a | 2.94±0.46a | 1.82±0.11a | 46.71±2.20a | 88.87±5.05ab |
0.5%淀粉 0.5% starch | 0.98±0.05b | 2.61±0.22ab | 1.32±0.03b | 46.57±9.44a | 90.11±3.19ab |
1.0%淀粉 1.0% starch | 0.79±0.05c | 2.22±0.35bc | 1.13±0.12cd | 45.60±6.96a | 91.55±1.77a |
1.5%淀粉 1.5% starch | 0.70±0.06cde | 2.04±0.17bcd | 0.98±0.01e | 44.47±7.07a | 92.23±3.00a |
2.0%淀粉 2.0% starch | 0.59±0.07ef | 1.68±0.03cde | 0.82±0.09f | 36.76±1.39a | 93.04±1.70a |
0.5%纤维素 0.5% cellulose | 0.77±0.05cd | 2.28±0.07bc | 1.18±0.03c | 43.77±2.52a | 90.19±0.41ab |
1.0%纤维素 1.0% cellulose | 0.67±0.02de | 2.09±0.34bcd | 1.03±0.05de | 44.57±1.66a | 89.39±2.17ab |
1.5%纤维素 1.5% cellulose | 0.52±0.02f | 1.59±0.53de | 0.78±0.03f | 45.30±11.91a | 87.85±5.51ab |
2.0%纤维素 2.0% cellulose | 0.36±0.04g | 1.24±0.33e | 0.63±0.09g | 37.48±3.13a | 84.22±1.84b |
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