食品科学2016，Vol.37Issue(19)：15-23,9.DOI:10.7506/spkx1002-6630-201619003
小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响
Effect of Wheat Dietary Fibers on Functional Properties of Pork Myofibrillar Protein Gels
摘要
Abstract
In order to develop healthy meat products with low fat and high fiber and to clearly define the effect of dietary fiber on the quality of meat products, we investigate properties of heat-induced gels of pork myofibrillar protein (MP) as well as examined the influence of adding wheat bran dietary fibers to heat-induced MP gels on their properties using the one-factor-at-a-time method. The results showed that the denaturation temperature of MP ranged from 40 to 70℃. With the increase in protein concentration, the water-holding capacity (WHC) and gel hardness increased to reach a plateau at 70 mg/mL. At pH 5.5, the heat-induced gel showed the maximum hardness, and WHC tended to be stable at pH 7.0. Both gel hardness and WHC showed a stable trend at the ionic strength of 0.6 mol/L. Meanwhile, the emulsifying capacity of MP was increased but not significantly with increasing addition of wheat bran dietary fibers, showing an increase of 7.4% at an added concentration of 5%, whereas emulsion stability decreased. Moreover, the elastic modulus, hardness and WHC of heat-induced MP gels were enhanced. The gel hardness and WHC reached a plateau with the addition of 4% of wheat bran dietary fibers. Gel microstructure became more loose with enlarged pore size as observed under scanning electron microscope (SEM). By adding dietary fibers with smaller particle size, the WHC and hardness of gels became stronger, microscopic structure became more compact, a the value of elastic modulus became smaller. In conclusion, dietary fiber can obviously change the functional properties of myofibrillar proteins. The addition of the right amount of dietary fiber in meat products can significantly improve meat flavor as a substitute for fat to reduce energy intake.关键词
肌原纤维蛋白/小麦麸膳食纤维/功能特性/凝胶性质Key words
myofibrillar protein/wheat bran dietary fiber/functional properties/gel property分类
轻工纺织引用本文复制引用
刘英丽,谢良需,丁立,张慧娟,龚凌霄,王静,姜国庆..小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响[J].食品科学,2016,37(19):15-23,9.基金项目
国家自然科学基金青年科学基金项目（31601564）；国家自然科学基金面上项目（31271976；31571940）；北京市教委一般项目（SQKM201610011004）；北京市教委科研类专项项目 （）
