中国农业科学2013，Vol.46Issue(17)：3680-3687,8.DOI:10.3864/j.issn.0578-1752.2013.17.017
pH对羔羊背最长肌肌原纤维蛋白热诱导凝胶的影响
Effect of pH on Heat-Induced Gel of Myofibrillar Protein from Lamb M.longissimus dorsi Muscle
摘要
Abstract
[Objective] The effect of pH on myofibrillar protein heat-induced gel of M.longissimus dorsi sampled from Poll Dorset × Small Tail Han Sheep F1 lamb was studied,and the mechanism ofpH influencing the formation of lamb myofibrillar protein heat-induced gel was also discussed.[Method] By measuring the water-holding capacity and hardness of lamb myofibrillar protein gels of different pH values,three typical pH values (pH 5.0,6.0 and 7.5) were selected.Changes of molecular forces and thermal stability during heat-induced gelation were analyzed under the typical pH values.Difference between gel microstructures of three typical pH values was also compared.[Result] Myofibrillar protein heat-induced gels of lamb M.longissimus dorsi muscle showed different gel properties under three typical pH values.Protein gels had the lowest and a disorder microstructure at pH 5.0,and the lowest hardness was appeared at pH 6.0.The highest water-holding capacity and hardness were both appeared at pH 7.5,with a compact and ordered microstructure.The results of molecular forces analysis showed that hydrophobic interactions was the main forces during the gel formation,but pH influenced the ionic bonds and hydrogen bonds of the system.There might be some differences between the gel formation mechanisms under different pH values.[Conclusion] The overall results of this study demonstrated that molecular forces of heat induced gels were changed according to pH values,which resulted in different interactions of proteins or proteins and water,and then gels with different water-holding capacity,texture and microstructure were formed at different pH values.关键词
羔羊肉/肌原纤维蛋白/热诱导凝胶/pH/化学作用力Key words
lamb meat/ myofibrillar protein/ heat-induced gel/ pH/ molecular forces引用本文复制引用
倪娜,王振宇,韩志慧,何凡,潘晗,穆国锋,张德权..pH对羔羊背最长肌肌原纤维蛋白热诱导凝胶的影响[J].中国农业科学,2013,46(17):3680-3687,8.基金项目
国家现代肉羊产业技术体系项目(CARS-39)、公益性行业(农业)科研专项(201303083) （CARS-39）
