肉蛋白-畜产源非肉蛋白互作的物理化学研究

为了研究典型畜产源非肉蛋白与肌原纤维蛋白(MP)的相互作用,建立了模拟肉制品加工条件下二者等比例用量的溶液及热致凝胶模型,将血浆蛋白(PPP)、鸡蛋白分离蛋白(EPI)和酪蛋白酸钠 (SC)分别与MP 按照1∶1比例混合,以各单一蛋白为对照,利用流变仪、质构仪和低场核磁等仪器测定各蛋白粘度、加热过程的动态粘弹性、凝胶强度和水分子状态等指标。结果表明,PPP和EPI在加热过程中自身可形成凝胶,但与MP相比,储能模量(G')较弱,SC在加热过程中未能形成凝胶。将PPP和EPI分别与MP混合时,流变结果显示,PPP+MP、EPI+MP相互作用指数均大于零,与单独的MP相比,其G'无显著差异;加入PPP未能显著改变MP的凝胶强度,但加入EPI显著提高了MP的凝胶强度(P<0.05);PPP、EPI的加入均能使凝胶保水性显著提高,不易流动水比例增大(P<0.05)。SC会对MP产生一定不利影响,二者相互作用指数小于零,其G'、凝胶强度及凝胶保水性显著降低(P<0.05)。总体而言,PPP、EPI与MP之间在加热后均产生正向相互作用,而SC对MP产生不利影响。本研究结果为凝胶乳化类肉制品中非肉蛋白的应用提供了一定的理论借鉴。

Physical and Chemical Research on the Interaction Between Meat Protein and Non-meat Proteins From Animals

The purpose of this study is to explore the interaction between typical non-meat proteins from animals and myofibrillar protein (MP). Solutions and heat-induced gelation models were established at equal proportion of these two kinds of proteins under simulated meat conditions (0.6 mol·L^-1 NaCl, pH 6.25). In this study, porcine plasma proteins (PPP), egg-white protein isolate (EPI) and sodium caseinate (SC) were mixed with MP at the ratio of 1∶1, respectively, and each single protein was used as the control. The viscosity, dynamic viscoelasticity during heating, gel strength and state of water molecule were measured by means of rheometer, texture analyzer and low field nuclear magnetic, respectively. The results showed that, PPP and EPI could form gels independently during the heating process, although the storage modulus (G') was relatively weak, compared with MP. In the meantime, inversely, SC kept as liquid after heating. After the addition of PPP and EPI, the interaction between these two proteins and MP would occur and resulted in a similar structure of gelation network to MP from interaction indexes. The G' of mixed protein did not differ significantly (P>0.05) with MP. Compared with strength of pure MP gel, gel strength of the gel adding PPP did not change significantly (P>0.05), and EPI could enhance the gel strength of MP gel significantly(P<0.05). The addition of PPP or EPI resulted in a significant increase in the water holding capacity of the heat-induced gelations (P<0.05) with, increased immobile wate(P<0.05). The addition of SC would cause negative affections on rheological properties, texture properties and water holding capacities(P<0.05), and the interaction index between SC and MP was negative. In conclusion, addition of PPP and EPI was positively correlated with MP after heating, and at the same time SC played negative roles during the formation process of gel network. This research provide experimental rate on using non-meat proteins in the processing emulsified of meat products.