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

Abstract

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

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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References 34

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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

Effects of Cellulose Replacing Starch on the Gel Properties of Myofibrillar Protein

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