食品科学2018，Vol.39Issue(3)：28-33,6.DOI:10.7506/spkx1002-6630-201803005
迷迭香提取物与NaCl协同改善肌原纤维蛋白凝胶特性
Synergistic Improvement of Myofibrillar Protein Gel Properties by Combination of Rosemary Extract and NaCl
摘要
Abstract
The synergistic effect of combinations of rosemary extract (0.01 g/g pro) and NaCl at different concentrations on the structure and gel properties of myofibrillar proteins from pork Longissimus dorsi muscle was investigated by determining intrinsic fluorescence intensity, sulfhydryl group content, gel strength, water-holding capacity and rheological properties. The results indicated that addition of rosemary extract did not benefit the formation of stable gel network structure and decreased the water-holding capacity of myofibrillar proteins at NaCl concentration below 0.45 mol/L. However, the combination of rosemary extract and NaCl at 0.45 mol/L could significantly improve the gel strength, storage modulus and water-holding capacity and result in a remarkable decrease in the intrinsic fluorescence intensity of myofibrillar proteins as manifested by a 2 nm red shift. The tertiary structure of myofibrillar proteins changed favorably at lower NaCl concentrations so that the water-holding capacity did not decrease markedly. These results may be expected to provide new insights for the development of salt substitutes.关键词
NaCl/迷迭香提取物/肌原纤维蛋白/蛋白结构/凝胶特性Key words
NaCl/rosemary extract/myofibrillar protein/protein structure/gel properties分类
轻工纺织引用本文复制引用
贾娜,谢振峰,李儒仁,邵俊花,刘登勇,刘裕慧..迷迭香提取物与NaCl协同改善肌原纤维蛋白凝胶特性[J].食品科学,2018,39(3):28-33,6.基金项目
国家自然科学基金青年科学基金项目(31301509 （）
31601489) （）
