豌豆蛋白的添加对猪肉盐溶蛋白凝胶特性的影响

将豌豆蛋白加入到猪肉盐溶蛋白溶液中制备凝胶,研究豌豆蛋白对其共混热诱导凝胶色泽、蒸煮得率、保水性、质构、动态流变性、微观结构及水分迁移等特性的影响。结果表明,随豌豆蛋白添加量的增加,凝胶的L^*值、a^*值均呈下降趋势,b^*值上升;保水性和蒸煮得率均持续增加,4%时保水性为86.84%,与10%相比差异不显著(p>0.05),蒸煮得率为88.31%,与6%、8%相比,差异不显著(p>0.05),但与10%相比,差异显著(p<0.05);硬度、咀嚼性持续上升,弹性与回复性先上升后下降,添加量为4%时最大,分别为0.961、0.405;储能模量G'值随豌豆蛋白添加量的增加而升高,且初始值与终值均高于对照(p<0.05);豌豆蛋白可以提高共混凝胶不易流动水的比例,降低自由水的比例;豌豆蛋白添加量为4%时,凝胶网络结构高度有序、均匀致密。因此,豌豆蛋白可以提高猪肉盐溶蛋白形成凝胶的能力;添加量为4%时,形成的共混凝胶品质最好。

Effect of Pea Protein Addition on Gel Properties of Pork Salt-soluble Protein

To prepare gel,pea protein was added to pork salt-soluble protein.Effects of pea protein on the color,cooking yield, water holding capacity,texture,dynamic rheology,microstructure,and water migration of heat induced gel were investigated. Results indicated that,with the increasing of pea protein addition,both L^* value and a^* value of the gels decreased,while b^* value increased.And the water holding capacity and cooking yield rose continuously with the addition of pea protein.When at 4%,the water holding capacity was 86.84%,which was not significantly different from that of 10%( p > 0.05).Cooking yield was 88.31% at 4% pea protein,and the difference was not significant compared with that of 6% and 8%( p > 0.05),but it was significant( p < 0.05) compared with that of 10%.Both the hardness and chewiness increased with the addition of pea protein, while the springiness and resilience increased firstly and then decreased.When at 4%,both the springiness ( 0.961 ) and resilience( 0.405) reached to the highest.Additionally,the storage modulus G' values increased with the addition of pea protein, and both of the initial value were higher than those of the control( p < 0.05).Pea protein could increase the proportion of nonflow water,and reduce the proportion of free water.When the amount of pea protein was 4%,the gel could be obtained with meticulous and uniform,highly ordered network structure.So pea protein could improve the gel forming ability of pork salt protein.When the addition amount of pea protein was 4%,the gel quality of the blends was the best.