食品科学2024，Vol.45Issue(24)：61-68,8.DOI:10.7506/spkx1002-6630-20240520-161
淀粉样蛋白纤维对冷冻猪肉糜品质的影响
Effect of Amyloid Protein Fibrils on the Quality of Frozen Minced Meat
摘要
Abstract
In this study,amyloid protein fibrils(APFs)were prepared from whey protein isolate(WPI).The microstructure of APFs was characterized by transmission electron microscopy(TEM),which confirmed the formation of non-branching nanofibers.The differences in secondary structures between WPI and APFs were investigated by circular dichroism(CD)and Fourier transform infrared spectroscopy(FTIR).Compared with WPI,APFs had less α-helices and more β-sheets.The free radical scavenging activity of APFs was higher than that of WPI.The ice recrystallization inhibition(IRI)activity of APFs,as evaluated by the splat assay,was significantly stronger than that of WPI,and the higher the incubation temperature,the greater the difference in IRI activity.The color,water-holding capacity(WHC),disulfide bond content,thermal gelation characteristics,and water distribution of minced pork added with APFs at 0%,1.0%,3.0%,or 5.0%were measured after freeze-thaw treatment.The results showed that APFs could significantly increase the WHC,improve the thermal gelation characteristics,and reduce protein oxidation without significantly changing the color of frozen minced meat.Therefore,APFs are a potential excellent cryoprotectant for minced meat.关键词
淀粉样蛋白纤维/冰晶重结晶抑制活性/滴溅法/冷冻猪肉糜Key words
amyloid protein fibrils/ice recrystallization inhibition activity/splat assay/frozen minced pork分类
轻工纺织引用本文复制引用
武肖,刘张涵瑜,刘硕,王梦婷,孙晓帅,李腾..淀粉样蛋白纤维对冷冻猪肉糜品质的影响[J].食品科学,2024,45(24):61-68,8.基金项目
湖州市公益性应用研究项目(2022GZ23) （2022GZ23）
国家自然科学基金青年科学基金项目(32201957) （32201957）
