低盐条件下魔芋低聚糖对肌原纤维蛋白复合凝胶特性的影响OA
Effect of Konjac Oligosaccharides on Myofibrillar Protein Gel Properties under Low-Salt Conditions
以低盐(0.3 mol/L NaCl)条件下鸡肉肌原纤维蛋白(myofibrillar protein,MP)为研究对象,研究不同添加量(0、0.5、1、1.5、2 g/100 mL)魔芋低聚糖(konjac oligosaccharides,KOS)对其凝胶特性的影响.通过测定MP凝胶的蒸煮损失、凝胶强度、流变学特性、水分分布、二级结构及分子间作用力变化,结合微观结构观察分析不同KOS添加量下低盐MP凝胶特性变化.结果表明:与对照组(0 g/100 mL KOS)相比,KOS的添加能够改善低盐MP凝胶性质,维系凝胶体系稳定.随着KOS添加量从0 g/100 mL增加到2 g/100 mL,凝胶的保水性和凝胶强度均呈先升后降趋势,与对照组相比,KOS添加量为1.5 g/100 mL时,蒸煮损失率显著降低至22.73%(P＜0.05),凝胶强度显著提高58.80%(P＜0.05);储能模量(G')呈先升后降趋势,1.5 g/100 mL KOS组G'最大,表明KOS明显提高了MP凝胶体系的黏弹性;水分分布结果表明,添加1.5 g/100 mL KOS,MP凝胶不易流动水相对含量显著提高,自由水相对含量显著降低(P＜0.05).由二级结构分析可知,KOS的添加能够促进α-螺旋向β-折叠转变,有利于蛋白分子展开;分子间作用力结果表明,当KOS添加量为1.5 g/100 mL时,疏水相互作用和二硫键含量最高,显著高于对照组(P＜0.05).另外,根据扫描电子显微镜微观图像,观察到添加1.5 g/100 mL KOS的MP凝胶网络结构更致密,孔隙更小.综上所述,KOS能够改善低盐鸡肉MP凝胶性质,当添加量为1.5 g/100 mL时改善效果最好,为维系低盐条件下MP凝胶体系的稳定提供了依据.
This study aimed to investigate the effect of addition of different levels(0,0.5,1,1.5,and 2 g/100 mL)of konjac oligosaccharides(KOS)on the gel properties of myofibrillar protein(MP)from chicken breast meat under low-salt conditions(0.3 mol/L NaCl).Changes in the gel properties of MP incorporated with different levels of KOS were evaluated by measurement of cooking loss,gel strength,rheological properties,water distribution,protein secondary structure,and intermolecular forces as well as microstructural observation.The results indicated that under low-salt conditions,compared with the control group(without added KOS),the addition of KOS improved the gel properties of MP and maintained the stability of the gel system.As the level of KOS addition increased from 0 to 2 g/100 mL,both the water-holding capacity and strength of gels initially increased and then decreased.Compared with the control group,the cooking loss of gels with added KOS at 1.5 g/100 mL significantly decreased to 22.73%(P<0.05),while the gel strength significantly increased by 58.80%(P<0.05).The storage modulus(G')also showed a trend of first increasing and then decreasing,reaching its maximum at a KOS concentration of 1.5 g/100 mL.This indicates that KOS significantly enhanced the viscoelasticity of the MP gel system.Water distribution analysis demonstrated that at this KOS concentration,the proportion of immobilized water significantly increased,while that of free water significantly decreased(P<0.05).Secondary structure analysis revealed that KOS addition promoted the transition from α-helix to β-sheet,facilitating the unfolding of protein molecules.Intermolecular force results indicated that the addition of 1.5 g/100 mL KOS resulted in the highest hydrophobic interaction and disulfide bond contents,significantly exceeding those of the control group(P<0.05).Furthermore,scanning electron microscopy images showed that the gel network structure of the 1.5 g/100 mL KOS group was more compact with smaller pores.In conclusion,KOS can improve the properties of low-salt chicken MP gels,with the most pronounced effect observed at an addition level of 1.5 g/100 mL.This finding provides a basis for maintaining the stability of MP gel systems under low-salt conditions.
郑瑞涵;崔冰冰;李可;陈博;马武超;吴海涛;阎佳楠;白艳红
郑州轻工业大学食品与生物工程学院,冷链食品加工质量安全控制重点实验室,河南 郑州 450001郑州轻工业大学食品与生物工程学院,冷链食品加工质量安全控制重点实验室,河南 郑州 450001郑州轻工业大学食品与生物工程学院,冷链食品加工质量安全控制重点实验室,河南 郑州 450001郑州轻工业大学食品与生物工程学院,冷链食品加工质量安全控制重点实验室,河南 郑州 450001郑州轻工业大学食品与生物工程学院,冷链食品加工质量安全控制重点实验室,河南 郑州 450001大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁 大连 116034大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁 大连 116034郑州轻工业大学食品与生物工程学院,冷链食品加工质量安全控制重点实验室,河南 郑州 450001||河南工业大学粮油食品学院,河南 郑州 450001
轻工纺织
肌原纤维蛋白魔芋低聚糖低盐凝胶特性
myofibrillar proteinkonjac oligosaccharideslow-saltgel properties
《肉类研究》 2026 (11)
12-19,8
中原科技创新领军人才计划项目(244200510011)河南省高校科技创新人才支持计划项目(25HASTIT039)国家自然科学基金面上项目(32072243)
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