NaCl对猪肉糜加工特性和蛋白质二级结构的影响

NaCl是猪肉糜制品加工过程中必不可少的辅料,为进一步探明NaCl在猪肉糜加工过程中的作用,通过低场核磁共振和拉曼光谱等方法,研究了NaCl对猪肉糜的蒸煮得率、硬度、水分迁移和蛋白质二级结构的影响。结果表明:蒸煮得率和硬度随着Na Cl添加量的增加而显著提高(P0.05),特征峰T_(2b)和T_(22)的自旋-自旋弛豫时间逐渐缩短,T_(21)(不易流动水)的峰面积比例逐渐增加;NaCl添加量从1%增加到2%,对蛋白质二级结构含量影响显著,β-折叠含量提高,从2%增加到3%,二级结构相对含量差异不显著(P0.05);随着Na Cl添加量的增加,—OH基团伸缩振动波峰向高波数方向移动(3226 cm~(-1)和3227 cm~(-1)),水分子内氢键增多。因此,在猪肉糜加工中适量添加Na Cl能够改变猪肉糜蛋白质二级结构,增强蛋白质的水合作用,有助于提高猪肉糜的加工特性。

Effect of NaCl on Processing Characteristics and Protein Secondary Structures in Pork Meat Batters

NaCl is an essential auxiliary material for processing of minced pork products. In this paper, in order to further confirm the role of NaCl in this regard, low field nuclear magnetic resonance and Raman spectroscopy were used to explore the effect of NaCl on cooking yield, hardness, water migration and protein secondary structures in pork batters. The results showed that cooking yield and hardness were signi?cantly (P < 0.05) improved, T2b and T22 relaxation times became shorter, and the peak ratio of T21 (bound water) was increased with the increase in NaCl concentration. Raman spectroscopy indicated that β-sheet content was increased with increasing NaCl concentration from 1% to 2%, while the secondary structure composition was not signi?cantly changed (P > 0.05) with further increase in NaCl concentration up to 3%. With the increase in NaCl concentration, the —OH stretching vibration was shifted to high wavenumbers (3 226 and 3 227 cm-1), and the number of hydrogen bonds in a water molecule was increased. Overall, the addition of a proper amount of NaCl could change the secondary structure of pork proteins and enhance protein hydration, thereby helping improve processing properties of pork batter.