改性花生分离蛋白对猪肉肌原纤维蛋白凝胶特性的影响

采用p H偏移法改性花生分离蛋白,研究添加不同比例(0.25%,0.50%和0.75%)改性花生分离蛋白(AH-PPI)和天然花生分离蛋白(N-PPI)对猪肉肌原纤维蛋白(MP)凝胶性能的影响。结果表明,与单独MP凝胶相比,添加N-PPI-MP凝胶体系的凝胶强度和保水性无显著变化,储能模量G’降低,而添加AH-PPI则显著改善MP凝胶体系的凝胶强度和储能模量G’(p<0.05),当添加量为0.75%时,MP凝胶强度和储能模量G’最大;离心法测试表明,添加AHPPI提高MP凝胶保水性;低场核磁分析显示,添加AH-PPI的MP凝胶体系中T23自由水比例下降,不易流动水比例升高,从而提高MP凝胶的保水性。结果表明,AH-PPI能明显改善猪肉肌原纤维蛋白的凝胶性能,为改性花生分离蛋白在肉类产品加工中的应用提供指导。

Effect of Modified Peanut Protein Isolate on Gel Properties of Pork Myofibrillar Protein

The effects of adding different proportions(0.25%,0.50%and 0.75%)of peanut protein isolate with alkali pH shifting treatment(AH-PPI)and natural peanut protein isolate(N-PPI)on the gel properties of pork myofibrillar protein(MP)were studied.The gel strength,water holding capacity(WHC),dynamic rheological properties and water distribution of the gel system formed by PPI-MP were analyzed using a texture analyzer,a dynamic rheometer and a low-field nuclear magnetic resonance(LF-NMR)instrument.The results showed that the gel strength and WHC of MP gel system improved significantly by adding AH-PPI.However,adding N-PPI did not change the gel strength and WHC of MP gel system significantly.The storage modulus G’decreased,while the gel strength,WHC and storage modulus G’(p<0.05)significantly improved by adding AH-PPI.LF-NMR analysis showed that the proportion of T23 free water decreased in the MP gel system adding AH-PPI,but the immobilized water increased,thus improving the WHC of MP gel.The results indicated that the addition of AH-PPI could obviously improve the gel properties of pork MP and provide theoretical guidance for the application of modified peanut protein in meat processing.