| 来自牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性分析 |
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| 引用本文： | 常海军,徐幸莲,周光宏. 来自牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性分析[J]. 食品科学, 2012, 33(7): 118-122. DOI: 10.7506/spkx1002-6630-201207026 |
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| 作者姓名： | 常海军 徐幸莲 周光宏 |
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| 作者单位： | 1.重庆高校催化理论与应用技术市级重点实验室，重庆工商大学环境与生物工程学院2.南京农业大学教育部肉品加工与质量控制重点实验室，农业部农畜产品加工与质量控制重点开放实验室 |
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| 基金项目： | 国家自然科学基金项目(31101313);重庆市教委科学技术研究项目(KJ110714);重庆工商大学博士科研启动基金项目(2010-56-12);重庆高校创新团队建设计划项目(KJTD201020) |
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| 摘 要： | 探讨牛半腱肌肉肌束膜和肌内膜胶原蛋白热力特性的热诱导变化。牛半腱肌肉分别采用水浴和微波加热到内部终点温度分别为20、40、50、60、70、80℃和90℃，用示差扫描量热法研究肌束膜和肌内膜胶原蛋白热力特性(起始、最高和最终热收缩温度)在热处理过程中的变化。结果表明：牛半腱肌肉肌束膜和肌内膜胶原蛋白的热收缩温度在两种热处理方式间都存在显著差异，在两种热处理方式中，内部终点温度60℃是影响肌束膜和肌内膜胶原蛋白热收缩温度的关键加热温度。热诱导的肌束膜和肌内膜胶原蛋白热力特性的变化是水浴和微波加热牛肉胶原蛋白热收缩温度存在差异的主要原因。
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| 关 键 词： | 牛半腱肌肉 肌束膜和肌内膜胶原蛋白 热收缩温度 热诱导变化 差示扫描量热 |
DSC Analysis of Heat-induced Changes of Thermal Characteristics for Perimysium and Endomysium Collagen from Beef semitendinosus Muscle |
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| CHANG Hai-jun,XU Xing-lian,ZHOU Guang-hong. DSC Analysis of Heat-induced Changes of Thermal Characteristics for Perimysium and Endomysium Collagen from Beef semitendinosus Muscle[J]. Food Science, 2012, 33(7): 118-122. DOI: 10.7506/spkx1002-6630-201207026 |
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| Authors: | CHANG Hai-jun XU Xing-lian ZHOU Guang-hong |
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| Affiliation: | (1. Key Laboratory of Catalysis Science and Technology of Chongqing Education Commission, College of Environmental and BiologicalEngineering, Chongqing Technology and Business University, Chongqing 400067, China；2. Key Laboratory of Meat Processingand Quality Control, Ministry of Education, Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture,Nanjing Agricultural University, Nanjing 210095, China) |
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| Abstract: | The main objective of this study was to investigate the heat-induced changes of thermal characteristics for perimysium and endomysium collagen from beef semitendinosus muscle.Muscle samples were heated to an internal core temperature of 20,40,50,60,70,80 ℃ and 90 ℃ in water bath and in microwave oven respectively.The changes of thermal shrinkage temperatures(T o : onset temperature;T p : peak temperature;T e : end temperature) of perimysium and endomysium collagen for beef semitendinosus muscle during heating were analyzed by Differential Scanning Calorimeter(DSC).The results indicated that the thermal shrinkage temperatures(T o,T p and T e) of perimysium and endomysium collagen both showed significant differences at different internal core temperatures during water-bath and microwave heating.And an internal core temperature of 60 ℃ was the critical heating temperature which affects thermal shrinkage temperatures of perimysium and endomysium collagen for both waterbath and microwave heated meat.The significant differences in thermal shrinkage temperatures between water bath and microwave heated beef muscle samples were attributed to the heat-induced changes in thermal characteristics of perimysium and endomysium collagen. |
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| Keywords: | beef semitendinosus muscle perimysium and endomysium collagen thermal shrinkage temperatures heatinduced changes Differential Scanning Calorimetry(DSC) |
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