食品与发酵工业2023，Vol.49Issue(24)：206-212,7.DOI:10.13995/j.cnki.11-1802/ts.033431
添加非肉蛋白对肌原纤维蛋白性质及乳化特性的影响
Effect of addition of non-meat proteins on properties and emulsification of myofibrillar proteins
摘要
Abstract
Spray-dried blood cells,soybean protein isolate,egg white protein,and porcine plasma protein were added to the myofi-brillar protein(MP)solution,and the MP solution without non-meat protein added was used as a blank control to explore the different non-meat protein and MP action mechanism.Compared with the control group,all complexes of non-meat proteins contributed to the ap-parent viscosity of MP,in which the area of the thixotropic ring increased for egg white proteins and porcine plasma proteins.The results of fluorescence spectroscopy showed that the fluorescence intensity could be increased by egg white protein and porcine plasma protein,and the unfolding of MP structure was promoted by the group of hemoglobin to decrease the fluorescence intensity.Analysis of the spray-dried blood cells and porcine plasma protein samples in terms of the complex protein fraction showed a clear enhancement of the band in-tensity of the myosin heavy chain.Myosin heavy chain content did not change significantly in the soybean protein isolate,and egg white protein addition groups.The combined emulsification and hydrophobicity results showed that the two indexes were significantly correlated,and the total sulfhydryl group content increased by 5.17％after the addition of porcine plasma protein in addition.The particle sizes of the non-meat protein treated groups were all significantly larger than those of the control group,prompting the proteins to cross-link and aggre-gate,resulting in an increase in the size of their molecules.Thermal stability analysis of the complex proteins,it is known that the soy-bean protein isolate molecules are more sensitive to temperature.Porcine plasma protein had the most obvious effect on improving the ther-mal stability of MP,and comprehensive analysis of other indicators in this paper concluded that porcine plasma proteins were the best to cross-link with MP,thereby alleviating the high-temperature damage to the protein structure to some extent.关键词
非肉蛋白/肌原纤维蛋白/理化指标/相互作用/乳化特性Key words
non-meat proteins/myofibrillar proteins/physicochemical indexes/interactions/emulsifying characteristics引用本文复制引用
黄春阳,马晶晶,杨静,李超,徐为民,王道营,邹烨,罗章..添加非肉蛋白对肌原纤维蛋白性质及乳化特性的影响[J].食品与发酵工业,2023,49(24):206-212,7.基金项目
西藏自治区科学技术厅2022年度中央引导地方科技发展资金项目(XZ202202YD0004C) （XZ202202YD0004C）
