高压均质处理对肌球蛋白-抗性玉米淀粉混合体系凝胶功能特性的影响

Effect of high-pressure homogenization treatment on the functional properties of myosin-resistant corn starch hybrid system gel

中文关键词:  高压均质  抗性玉米淀粉  肌球蛋白  凝胶品质特性

英文关键词:high-pressure homogenization  resistant corn starch  myosin  gel properties

中文摘要:

      目的 研究高压均质(high-pressure homogenization, HPH)处理对肌球蛋白-抗性玉米淀粉混合体系凝胶功能特性的影响。方法 以添加质量分数1%抗性玉米淀粉(resistant corn starch, RCS)的鸡胸肉肌球蛋白(myosin, M)混合体系(M-RCS)为研究对象, 考察10000、15000、20000 psi的高压均质单次处理对M-RCS凝胶保水性和硬度的影响; 并通过分析M-RCS流变特性及凝胶水分子横向弛豫时间、粒度的变化, 探讨其凝胶特性的变化机制。结果 HPH处理的压力为10000 psi时, M-RCS的凝胶保水性以及硬度与未处理前相比均显著提高(P<0.5)。流变结果显示, HPH处理通过改变M-RCS体系加热过程相转变程度来影响其凝胶形成过程, 具体表现为: 适当的HPH处理减小了M-RCS样品升温过程中的储能模量, 与此同时也提高了整个体系在升温的过程中的粘性; 低场核磁结果表明M-RCS凝胶内部不易流动水弛豫时间较对照组明显缩短, 说明该体系内形成了聚集结构更紧密的凝胶, 使水分的流动性减弱, 表现为其凝胶保水性提高; 粒径结果表明10000 psi的高压均质处理可通过影响体系内分子之间的聚集程度来改善凝胶结构。结论 添加RCS可改善M-RCS凝胶体系的硬度和保水性; M-RCS体系经适当压力(10000 psi)的HPH处理后, 其凝胶的保水性及硬度进一步提高。本研究为低脂、高膳食纤维肉制品的开发提供理论依据。

英文摘要:

      Objective To investigate the effect of high-pressure homogenization (HPH) treatment on the functional properties of myosin-resistant corn starch mixture gel. Methods Taking chicken breast myosin (M) mixed system (M-RCS) added with 1% resistant corn starch (RCS) as the research object, the effects of single treatment of HPH at 10000, 15000 and 20000 psi on the water retention and hardness of M-RCS gel were investigated. The rheological properties of M-RCS and the change of transverse relaxation time and particle size of M-RCS were analyzed to explore the change mechanism of hydrogel properties. Results HPH pressure was increased to10000 psi, the gel water retention and hardness of M-RCS increased significantly(P<0.5). The rheological results showed that properly HPH treatment improved the phase transition changing during heating to affect the gel formation process: Reduce the storage modulus of the M-RCS sample during heating and change the elasticity results during heating. The low-field NMR results showed that the relaxation time of the non-flowing water inside the M-RCS gel was less than that of the control group, indicating that the fluidity of the water in the gel was weakened, and it reflected the improved water retention of the gel, particle size results showed molecular aggregation state was improved during HPH treatment. Conclusion The hardness and water retention of m-RCS gel system can be improved by adding RCS. After the M-RCS system is treated with HPH at an appropriate pressure (10000 psi), the water retention and hardness of the gel are further improved. This paper provides a theoretical basis for the development of low-fat and high-fiber meat products.