魔芋胶对猪肉肌原纤维蛋白凝胶特性和保水特性的调控机制：基于相分离行为和水相稳定

doi:10.3864/j.issn.0578-1752.2023.09.013

中国农业科学 ›› 2023, Vol. 56 ›› Issue (9): 1775-1786.doi: 10.3864/j.issn.0578-1752.2023.09.013

魔芋胶对猪肉肌原纤维蛋白凝胶特性和保水特性的调控机制：基于相分离行为和水相稳定

罗程¹^,²(), 王缓¹^,², 陈银基¹, 李超², 庄昕波¹()

¹ 南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心，南京 210023
² 雨润集团肉品加工与质量控制国家重点实验室，南京 210041

收稿日期:2022-08-11 接受日期:2022-09-29 出版日期:2023-05-01 发布日期:2023-05-10
通信作者: 庄昕波，E-mail：zhuangxb@nufe.edu.cn
联系方式: 罗程，E-mail：412182384qq@gmail.com。
基金资助:
国家自然科学基金面上项目(31871822); 江苏省自然科学青年基金项目(BK20210671); 江苏省自然科学青年基金项目(BK20210674); 江苏高校自然科学项目(21KJA550002); 江苏高校自然科学项目(20KJB550012); 江苏高校优势学科建设工程资助项目(PAPD)

The Mechanism of Effects of Konjac Gum on the Gel Property and Water Holding Property of Pork Myofibrillar Protein Based on Phase Separation Behavior and Moisture Stabilization

LUO Cheng¹^,²(), WANG Huan¹^,², CHEN YinJi¹, LI Chao², ZHUANG XinBo¹()

¹ College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023
² State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 210041

Received:2022-08-11 Accepted:2022-09-29 Published:2023-05-01 Online:2023-05-10

摘要/Abstract

摘要：

【目的】研究魔芋胶对猪肉肌原纤维蛋白微观结构和相分离结构的影响，进而阐释魔芋胶对肌原纤维蛋白凝胶特性和保水特性的调控机制，为魔芋胶在低脂香肠中的应用提供理论支撑。【方法】试验以添加不同比例魔芋胶-肌原纤维蛋白为模拟体系，测定模拟体系的质构和发生断裂形变时的应力应变、复合凝胶的水分分布和持水力，观察魔芋胶和肌原纤维蛋白的相分离行为以及肌原纤维蛋白凝胶网络的微观结构。【结果】当魔芋胶的添加比例<0.8%时，随着添加比例的提高，复合蛋白凝胶的凝胶强度、储能模量终值和发生断裂形变时的应力分别显著提高到179.21 g、1 192 Pa和9 139.37 Pa（P<0.05）。当魔芋胶添加比例≥0.8%时，随着添加比例的提高，复合蛋白凝胶的凝胶强度、储能模量、断裂形变时的应力和应变分别显著降至83.03 g、566 Pa、4 964.07 Pa和0.64（P<0.05）。低场核磁结果显示在魔芋胶添加比例<0.8%时，复合凝胶体系不易流动水的弛豫时间和自由水所占百分比随添加比例的提高显著降低（P<0.05），而不易流动水所占百分比显著提高（P<0.05），同时复合凝胶的持水力由对照组的67.18%显著提高到80.47%（P<0.05）。魔芋胶高比例添加（≥0.8%）显著提高了不易流动水的弛豫时间和自由水所占百分比（P<0.05），而不易流动水所占百分比显著降低（P<0.05），同时持水力显著降低到55.24%（P<0.05）。石蜡切片显示魔芋胶以物理填充的形式镶嵌在复合蛋白凝胶骨架中，并形成大量的大小和形状各异的空洞。扫描电镜显示对照组蛋白凝胶网络结构中的空洞与沟壑填充了大量水相。魔芋胶在添加比例<0.8%时，能够减少蛋白网络结构中相互交错的水沟壑，使蛋白凝胶网络结构更加致密均一。魔芋胶高比例添加（≥0.8%）会增加体系中水沟壑的数量与体积，致使复合凝胶微观结构更加松散。同时，图像处理分析结果显示，添加0.4%魔芋胶的复合蛋白凝胶网络结构的分形维度2.809为最高（P<0.05），而缺项值0.264为最低（P<0.05）。【结论】低浓度魔芋胶对肌原纤维蛋白凝胶特性和保水特性有显著改善效果，魔芋胶的添加比例上限为0.4%，高比例的添加（≥0.8%）会使复合蛋白凝胶质构劣变。

关键词: 魔芋胶, 凝胶特性, 质构, 肌原纤维蛋白

Abstract:

【Objective】 The purpose of this experiment was to study the effects of konjac gum on the microstructure and phase-separated structure of pork myofibrillar proteins, and then to explain the regulation mechanism of konjac gum on the gel property and water holding property of myofibrillar proteins. 【Method】 The simulated system with different ratios of konjac gum and myofibrillar protein was used to measure the texture property, stress and strain during fracture deformation, the water distribution and water holding capacity of the composite gel, and to observe the phase separation behavior of konjac gum and myofibrillar protein and the microstructure of myofibrillar protein gel network. 【Result】 When the addition ratio of konjac gum was less than 0.8%, the gel strength, final value of storage modulus and stress at fracture deformation of the composite protein gels significantly increased to 179.21 g, 1 192 Pa and 9 139.37 Pa respectively with the increase of the addition ratio (P<0.05). When the addition ratio of konjac gum was greater than or equal to 0.8%, the gel strength, storage modulus, stress and strain at fracture deformation of the composite protein gels significantly decreased to 83.03 g, 566 Pa, 4 964.07 Pa and 0.64 (P<0.05) respectively with the increase of the addition ratio. Low-field NMR results showed that the relaxation time and the percentage of free water in the composite gel system of immobilized water decreased significantly (P<0.05) with the increase of the addition ratio of konjac gum less than 0.8%, while the percentage of immobilized water increased significantly (P<0.05), and the water holding capacity of the composite gel increased significantly from 67.18% to 80.47% in the control group (P<0.05). In contrast, the high percentage addition of konjac gum (greater than or equal to 0.8%) significantly increased the relaxation time and the percentage of free water in the immobilized water (P<0.05), while the percentage of immobilized water significantly decreased (P<0.05), and the water holding capacity significantly decreased to 55.24% (P<0.05). Paraffin sections showed konjac gum was embedded in the composite protein gel backbone in a physically filled form with many cavities of various sizes and shapes. Scanning electron microscopy showed that the cavities and gullies in the protein gel network structure of the control group were filled with many moisture phases. The addition ratio of konjac gum less than 0.8% could reduce the interlocking water gullies in the protein network structure and make the protein gel network structure denser and more homogeneous. The high addition of konjac gum (greater than or equal to 0.8%) increased the number and volume of water gullies in the system, resulting in a looser microstructure of the composite gel. The results of image processing analysis showed that the fractal dimension of the composite protein gel network structure with 0.4% konjac gum was the highest (P<0.05), and the lowest (P<0.05) with the lacunary value of 0.264.【Conclusion】The low concentration of konjac gum on myofibrillar protein gel property and water-holding property had a significant improvement effect, but the upper limit of the addition of konjac gum ratio was 0.8%, because a high percentage of the addition (greater than or equal to 0.8%) would make the composite protein gel texture deteriorated.

Key words: konjac gum, gelation property, textural property, myofibrillar protein

罗程, 王缓, 陈银基, 李超, 庄昕波. 魔芋胶对猪肉肌原纤维蛋白凝胶特性和保水特性的调控机制：基于相分离行为和水相稳定[J]. 中国农业科学, 2023, 56(9): 1775-1786.

LUO Cheng, WANG Huan, CHEN YinJi, LI Chao, ZHUANG XinBo. The Mechanism of Effects of Konjac Gum on the Gel Property and Water Holding Property of Pork Myofibrillar Protein Based on Phase Separation Behavior and Moisture Stabilization[J]. Scientia Agricultura Sinica, 2023, 56(9): 1775-1786.

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组别 Group	凝胶强度 Gel strength (g)	储能模量终值 Final G' (Pa)	分形维度 Fracture dimension	缺项值 Lacunary value
0%	113.24±6.82c	889±9c	2.773±0.001c	0.326±0.017e
0.05%	121.74±7.73d	926±13d	2.778±0.005d	0.315±0.009d
0.1%	136.81±11.62e	1049±25e	2.780±0.003e	0.279±0.003c
0.2%	151.22±8.71f	1114±29f	2.794±0.002f	0.271±0.015b
0.4%	179.21±17.51g	1192±24g	2.809±0.004g	0.264±0.010a
0.8%	96.87±8.03b	629±11b	2.760±0.008b	0.332±0.007f
1.2%	83.03±12.02a	566±6a	2.756±0.003a	0.344±0.028g

组别 Group	T_2b (ms)	PT_2b (%)	T₂₁ (ms)	PT₂₁ (%)	T₂₂ (ms)	PT₂₂ (%)
0	4.91±0.55c	4.47±0.29e	349.94±4.08e	78.51±1.92c	2190.46±19.62a	17.02±1.63e
0.05%	2.75±0.61a	3.34±0.22c	313.54±9.45d	81.12±1.36d	3355.72±26.81g	15.54±1.14d
0.1%	6.58±1.67f	2.89±0.53b	293.24±13.62c	84.27±0.49e	3105.65±43.49f	12.84±1.02c
0.2%	3.75±0.85b	3.82±0.39d	270.12±16.68b	86.53±0.73f	2350.72±33.45b	9.65±1.12b
0.4%	5.75±1.61e	2.49±0.81a	251.61±4.32a	89.87±0.47g	2795.48±23.85d	7.64±1.28a
0.8%	4.88±0.87c	5.98±0.20f	389.48±5.02f	74.64±0.63b	2930.96±18.75e	19.38±0.43f
1.2%	5.14±0.29d	6.39±0.15g	403.70±17.26g	71.76±1.46a	2440.78±43.75c	21.85±1.31g

魔芋胶对猪肉肌原纤维蛋白凝胶特性和保水特性的调控机制：基于相分离行为和水相稳定

The Mechanism of Effects of Konjac Gum on the Gel Property and Water Holding Property of Pork Myofibrillar Protein Based on Phase Separation Behavior and Moisture Stabilization

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