食品科学2017，Vol.38Issue(15)：14-19,6.DOI:10.7506/spkx1002-6630-201715003
3种不同香辛料提取物对猪肉肌原纤维蛋白功能特性的影响
Influence of Three Different Spice Extracts on Functional Characteristics of Pork Myofibrillar Protein
摘要
Abstract
This paper reports the effect of rosemary,clove and cinnamon extracts (0.005,0.010 and 0.020 g/g protein) added to pork myofibrillar protein,respectively on total thiols content,surface hydrophobicity,solubility,gel strength and rheological properties.The results showed that all spice extracts reduced the total thiols content and solubility of pork myofibrillar protein.The surface hydrophobicity increased first and then decreased with increasing addition of the spice extracts.At the final stage of heating,the elasticity modulus (G') of all of the three additions was higher when compared with the control.Low and medium concentrations of the spice extracts were beneficial for gel strength enhancement and gel formation.However,the addition of high concentration of the spice extracts was detrimental for the gelation of myofibrillar protein.Therefore,the interactions between spice extracts and myofibrillar protein have an impact on protein structure and gel properties.关键词
香辛料提取物/猪肉/肌原纤维蛋白/功能特性Key words
spice extracts/pork/myofibrillar proteins/functional characteristics分类
轻工纺织引用本文复制引用
刘丹,贾娜,杨磊,苗壮,刘登勇,李儒仁..3种不同香辛料提取物对猪肉肌原纤维蛋白功能特性的影响[J].食品科学,2017,38(15):14-19,6.基金项目
国家自然科学基金青年科学基金项目(31301509) （31301509）
