食品科学2017，Vol.38Issue(3)：1-6,6.DOI:10.7506/spkx1002-6630-201703001
超高压对肌球蛋白-抗性玉米淀粉混合凝胶特性的影响
Effect of Ultra High Pressure Processing on Gel Properties of Chicken Breast Myosin Containing Resistant Corn Starch
摘要
Abstract
The effect and mechanism of ultra high pressure (UHP) processing (100-400 MPa for 10 min) on the waterholding capacity (WHC) and hardness of chicken breast myosin gel containing 0.6％ (m/m) resistant corn starch (RCS) (M-RCS) were investigated.The results showed that UHP at 100-400 MPa could significantly increase the WHC of M-RCS gels and decrease the gel hardness in a pressure-dependent manner (P ＜ 0.05).UHP could significantly increase the hydrophobic groups and reactive sulfhydryl contents of M-RCS system (P ＜ 0.05),thereby reducing storage modulus (G'),changing viscoelasticity tanδ and shortening the transverse relaxation time T22 and T23 (P ＜ 0.05) to result in a higher WHC value and a lower hardness of the gel.UHP treatment is beneficial to the development of low-fat and high-fiber meat products.关键词
超高压/抗性玉米淀粉/肌球蛋白/凝胶品质特性Key words
ultra high pressure/resistant corn starch/myosin/gel properties分类
轻工纺织引用本文复制引用
李月双,姚静,谢婷婷,潘杰,李沛军,陈从贵..超高压对肌球蛋白-抗性玉米淀粉混合凝胶特性的影响[J].食品科学,2017,38(3):1-6,6.基金项目
国家自然科学基金面上项目(31271893) （31271893）
