制肉的柔软度,水分和蛋白质的动态变化:不同蒸气温度的影响
Jiawei Zhang1,2, Dandan Du3, Yujuan Xu1,2
1Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China.
Journal of the science of food and agriculture
|May 20, 2024
概括
在不同温度下蒸的肉通过改变蛋白质结构而改变了它的柔软度和水分保留. 了解这些蛋白质构成变化是提高蒸质量的关键.
科学领域:
- 食品科学 食品科学 食品科学
- 蛋白质化学 蛋白质化学
- 肉类科学 肉科学
背景情况:
- 蒸是准备肉菜的流行的方法,因为它的简单和多功能性.
- 了解蒸如何影响质量对于产品开发至关重要.
研究的目的:
- 为了研究在各种缓慢蒸汽终点温度下制的柔软度和水分保留的变化.
- 为了探索不断变化的蛋白质构成对蒸的水状况的影响.
主要方法:
- 在不同蒸汽温度下分析剪切力,水含量和离心损失.
- 使用电泳分析评估蛋白质变性,降解和聚合.
- 评估蛋白质形状的变化及其与水保持的关系.
主要成果:
- 的剪切力在80°C达到峰值,在90°C显著下降.
- 湿度含量和水损失随着温度的增加 (50-90°C) 降低,而肌纤维细胞的水容量则呈现定期变化.
- 观察到蛋白质变性和聚合,在70°C时增强的分子间网络影响了水留.
结论:
- 蒸的水状态与加热过程中的蛋白质构成演变密切相关.
- 这些发现为优化工业规模蒸生产提供了理论基础.
- 蛋白质结构的变化显著决定了蒸肉制品的最终质量和保持水分的能力.
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