改性甘蔗膳食纤维对猪肉肌原纤维蛋白凝胶特性的影响

庄昕波,陈银基,周光宏

The Mechanism of Myofibrillar Protein Gel Functionality Influenced by Modified Sugarcane Dietary Fiber

ZHUANG XinBo,CHEN YinJi,ZHOU GuangHong

表2 不同添加比例和粒径的甘蔗膳食纤维对复合凝胶离心损失、动态流变特性、分维维度以及缺项值的影响

Table 2 The centrifugal loss, dynamic rheology property, fractal dimension and lacunary of composite MP gelation influenced by sugarcane dietary fiber with various concentration and particle size

样品名称 Treatments 离心损失 Centrifugal loss (%) T1 (℃) T2 (℃) G'终值 Final G' 增幅 Amplitude 分维维度 Fracture dimensions 缺项值 Lacunary 对照 CK 9.39±0.25a 47.9 59.9 3128±65g 2028±65g 1.8117±0.0042e 0.336±0.017a T150 5.78±0.07c 47.9 59.9 4423±83e 3056±45e 1.8335±0.0073d 0.26±0.008b T100 6.24±0.21b 48.16±0.37 59.9 3809±119f 2543±78f 1.8278±0.0040d 0.273±0.005bc T250 4.16±0.13e 47.9 59.9 6011±95c 3911±95c 1.8490±0.0041bc 0.23±0.008d T200 4.69±0.10d 47.9 59.9 4856±62d 3423±48d 1.8385±0.0052cd 0.247±0.012cd T350 3.78±0.14f 47.9 59.9 8445±112a 5345±112a 1.8670±0.0056a 0.19±0.008e T300 3.45±0.31f 48.16±0.37 59.9 6841±58b 4174±122b 1.8555±0.0042ab 0.227±0.012d