摘要
采用超声波技术对猪肉肌原纤维蛋白(MP)进行改性处理,研究超声功率(0, 80, 140, 180和200 W)对肌原纤维蛋白凝胶特性及结构的影响。结果表明,与未经超声处理的肌原纤维蛋白比较,随着超声功率增加,凝胶强度、持水性、持油性及白度均显著升高。超声功率180 W时,经超声处理后的肌原纤维蛋白凝胶表现出较高的凝胶特性,同时扫描电镜观察结果发现,经过180 W超声波处理后肌原纤维蛋白凝胶结构致密、均匀、孔洞小。红外光谱分析表明,超声波处理会改变肌原纤维蛋白的结构。
The gel properties and structure of pork myofibrillar protein(MP) treated by ultrasound power of 0, 80, 140, 180 and 200 W were examined. Compared with MP without ultrasonic treatment, with the increase of ultrasonic power, gel strength, water holding capacity, oil holding capacity and whiteness of gel increased significantly. Meanwhile 180 W was the optimum ultrasound power to obtain the highest gel properties. The results of scanning electron microscopy showed that the structure of myofibrillar gel was compact, uniform and with small pores. The infrared spectroscopy analysis showed that ultrasonic treatment could change the structure of myofibrillar protein.
作者
刁小琴
关海宁
乔秀丽
刘东琦
刘旺
DIAO Xiaoqin;GUAN Haining;QIAO Xiuli;LIU Dongqi;LIU Wang(College of Food and Pharmaceutical Engineering,Suihua College,Suihua 152061)
出处
《食品工业》
CAS
北大核心
2020年第2期197-200,共4页
The Food Industry
基金
绥化学院2017年基本科研业务费科研项目(编号:2017-XKYYWF-015)
绥化学院博士科研启动基金项目(编号:SD2017001)
绥化学院第四批科研创新团队基金资助项目(编号:SIT04B016)
黑龙江省自然科学基金项目(编号:LH2019C069).
关键词
肌原纤维蛋白
超声处理
凝胶特性
结构
myofibrillar protein
ultrasonic power
gel properties
structural
