食品工业科技2024，Vol.45Issue(10)：25-31,7.DOI:10.13386/j.issn1002-0306.2023050136
煮制压力和保压时间对鸡肉肌原纤维蛋白结构的影响
Effect of Cooking Pressure and Holding Time on the Structure of Chicken Myofibrillar Protein
何珊 1王昱苏 1张硕 1金嫘 1查恩辉1
作者信息
- 1. 锦州医科大学食品与健康学院,辽宁锦州 121000
- 折叠
摘要
Abstract
In order to explore the effects of cooking pressure and holding time on the structure of chicken myofibrillar protein eggs,in this study,chicken breast meat was used as the main raw material,and atmospheric pressure,micro-pressure(4 kPa)and high-pressure(70 kPa)were selected to cook for 15～35 min.The changes of carbonyl content,sulfhydryl content,microstructure and protein secondary structure of myofibrillar protein during cooking were studied.The results showed that with the extension of holding time,the carbonyl content showed an upward trend,and the carbonyl content increased by 1.22 times,1.38 times and 1.19 times respectively with normal pressure,micro pressure and high pressure cooking.The content of sulfhydryl group showed a downward trend,and the content of sulfhydryl group decreased by 29.6%,29.8%and 31.4%respectively after normal pressure,micro pressure and high pressure cooking.With the extension of holding time,the content of β-sheet and random coil in the secondary structure of myofibrillar protein increased,and the content of α-helix decreased.The degree of damage to the structure of chicken breast protein was high pressure>micro pressure>normal pressure.The results of this study would provide data reference and technical support for the production of sauced chicken prefabricated products.关键词
鸡肉/煮制压力/肌原纤维蛋白/二级结构Key words
chicken meat/cooking pressure/myofibrillar protein/secondary structure分类
轻工纺织引用本文复制引用
何珊,王昱苏,张硕,金嫘,查恩辉..煮制压力和保压时间对鸡肉肌原纤维蛋白结构的影响[J].食品工业科技,2024,45(10):25-31,7.
