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研究猪肉肌纤维蛋白与康杰克多糖的相互作用和凝特性

Jingyang Liu¹, Kun Yang^1,2, Di Wu¹

¹College of Life Science, Yangtze University, Jingzhou, China.

Journal of the science of food and agriculture

|November 11, 2023

概括

康杰克多糖类通过增强水结合和质地显著改善肌纤维蛋白 (MP) 凝质量. 这种修改稳定了MP凝网络,从而改善了肉制品的特性.

科学领域:

食品科学食品科学食品科学
生物化学生化学
材料科学是一种材料科学.

背景情况:

自然肌纤维蛋白质 (MP) 质量对pH和离子强度等环境因素敏感.
需要进行修改,以改善肉制品的MP功能特性.

研究的目的:

为了研究康杰克多糖在MP凝上的质量改善效果.
为了确定康杰克多糖的最佳度,MP凝增强.

主要方法:

准备的MP凝含有不同度的康杰克多糖类 (0,1.5,3,4.5和6g/kg蛋白质).
分析了水结合能力,纹理性能和结构性质 (例如二硫化物键,α-螺旋含量).

主要成果:

康杰克多糖度为6g/kg蛋白质显著改善了水结合 (增加7.71%) 和质地 (强度增加8.43N·mm).
康杰克多糖促进了二硫化和非二硫化共价键的形成,增强了MP交联和凝网络的稳定性.
维护α-螺旋结构 (增加8.11%),减少蛋白质聚合,降低水的流动性,有助于一个细,均的凝网络.

结论:

康杰克多糖在加热过程中通过吸收水并填充凝系统来增强凝的形成.
它们抑制不规则的蛋白质聚合,促进小聚合物的形成,形成均且连续的凝基质.
这项研究表明,康杰克多糖是改善MP凝性能的有效修饰剂.

关键词:

凝的特性凝的特性康雅克多糖是多糖的组成部分.低场核磁共振是一种低场核磁共振.肌纤维细胞蛋白质是如何形成的二级结构是二级结构的二次结构.在水分发行,水分发行.

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