纤维素替代淀粉对肌原纤维蛋白凝胶特性的影响

doi:10.3864/j.issn.0578-1752.2022.11.012

摘要/Abstract

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。

关键词: 肌原纤维蛋白, 淀粉, 纤维素, 凝胶特性

Abstract:

【Objective】 The effects of replacing starch with cellulose on the gel properties of myofibrillar protein were investigated to provide a theoretical basis for the application of replacing starch with cellulose in sausage.【Method】 Different proportions starch/cellulose-myofibrillar protein were set as the simulation system to study the water holding capacity, color, texture properties, and stress and strain during fracture deformation, to analyze the dynamic rheological properties and creep recovery properties, and to observe the spatial distribution and three-dimensional network structure of starch/cellulose-myofibrillar protein.【Result】 By increasing the proportion of starch and cellulose, the water holding capacity and storage modulus of the composite gel were improved. When the addition proportion of starch and cellulose increased from 0 to 2.0%, the hardness and chewiness of composite gel gradually increased to the maximum; compared with the control group, the hardness was increased by 29.47% and 43.69% respectively, and the chewiness was increased by 34.82% and 41.58%, respectively; however, L* and whiteness had a tendency to decrease. The maximum stress (9 681.86 Pa) and the minimum strain (1.14) were obtained when 2.0% cellulose was added. The value of the creep modulus of the composite gel decreased gradually with the increase of the proportion of starch and cellulose, while the value of the composite gel in the cellulose group decreased more obviously under the same proportion. Paraffin sections showed that starch and cellulose were simply embedded in the gel network structure, but did not cross-link with the protein, and the cellulose formed larger irregular regions in the myofibrillar protein gel system. Based on microstructure analysis, the surface of the control group was rough and there were more cavities. When starch and cellulose were added, the composite gel became uniform and compact, and the cavities were reduced. The protein network structure of cellulose group had better uniformity and compactness under the same addition ratio.【Conclusion】 The addition of starch and cellulose to myofibrillar protein could improve the water holding capacity, color, texture properties, stress and strain during fracture deformation, rheological properties and microstructure of the composite gel, but cellulose had a more significant improvement effect on the composite gel. Therefore, the application of cellulose as starch substitutes in gelatinous sausage was feasible.

Key words: myofibrillar protein, starch, cellulose, gelation property

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.

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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

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

处理组 Treatment	J₀ (×10^-3) Pa^-1	J₁ (×10^-4) Pa^-1	J_max (×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