中国食品学报2017，Vol.17Issue(11)：44-52,9.DOI:10.16429/j.1009-7848.2017.11.006
钾离子对肌球蛋白-κ-卡拉胶凝胶特性的影响
Effects of Potassium Ion on the Properties of Porcine Myosin-κ-carrageenan Gels
摘要
Abstract
Potassium chloride (KCl) has been applied in low-fat meat products containing κ-carrageenan to improve the functional properties.The aim of this study is to investigate the effects of different concentrations (0,0.1 mol/L,0.2 mol/L and 0.3 mol/L) of potassium ion (K+) on properties of porcine myosin containing κ-carrageenan gels.The addition of K+ improved the water-holding capacity and gel strength,and the effectiveness enhanced with the K+ concentration increasing.The low-field nuclear magnetic resonance results demonstrated that the usage of K+ could decrease the position of T23 and increase the proportion of T22,which indicated that the percentage of immobilized water increased.The scanning electron microscope has been applied to initially explain above results.A compact gel network with less cavities was observed with the addition of K+,which could explain the increase of water-holding capacity with K+ added.Furthermore,the raman analysis revealed that no significant difference of the microenvironments and secondary protein structures were observed with the addition of K+.In conclusion,the addition of K+ induced less protein denaturation and improved the gel properties of myosin-κ-carrageenan gel system mainly by enhancing the κ-carrageenan gelation.关键词
肌球蛋白/κ-卡拉胶/钾离子/凝胶特性/蛋白结构Key words
myosin/κ-carrageenan/potassium ion/gel properties/protein structures引用本文复制引用
潘腾,宋君红,吴建平,任发政..钾离子对肌球蛋白-κ-卡拉胶凝胶特性的影响[J].中国食品学报,2017,17(11):44-52,9.基金项目
北京市创新团队资助项目(BAIC02-2016) （BAIC02-2016）
“十二五”国家科技支撑计划项目(2012BAD28B01) （2012BAD28B01）
