Wang Kai-Qiang, Luo Shui-Zhong, Zhong Xi-Yang, Cai Ke-Zhou, Cai Jing, Jiang Shao-Tong, Zheng Zhi
School of Biotechnology and Food Engineering, Hefei Univ. of Technology, Hefei, 230009, China.
Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei, 230009, China.
J Food Sci. 2016 Feb;81(2):E430-7. doi: 10.1111/1750-3841.13207. Epub 2016 Jan 13.
The effect of the modified wheat gluten (MWG) extender, prepared by alcalase-based hydrolysis and transglutaminase cross-linking, on meatballs was analyzed in this study. Here, we studied the effect of MWG addition on the boiling resistance capacity of pork meatballs (MB-MWG) at high temperature (100 °C) and increasing cooking time; meatballs with added soy protein isolates (MB-SPI) and raw wheat gluten (MB-WG) were used as references. The cooking loss, water-holding capacity (WHC), and textural properties of meatballs were investigated. The results revealed that MB-MWG showed lower cooking loss, which decreased by 49.16% compared to meatballs without added extenders when treated for 30 min. The WHC of MB-MWG significantly increased from 80.68% to 95.42%. The hardness, springiness, and chewiness (textural properties) of MB-MWG were also significantly increased by 97.05%, 6.68%, and 121.96%, respectively. The addition of MWG increased the cross-linking in meatballs during the cooking process, as indicated by the higher G'. SDS-PAGE indicated an obvious decrease in myosin heavy chain in MB-MWG cooked for 30 min at 100 °C, which was attributed to the interaction of myofibrillar proteins in pork meat with MWG. The nuclear magnetic resonance T2 relaxation time patterns indicated that MWG addition caused an increase in the bound water content, and decrease in the free water content, of meatballs. An analysis of the microstructures revealed that the MB-MWG formed the most regular and compact network. Therefore, MWG could be used as an ingredient to facilitate the processing of meat products.
本研究分析了通过基于碱性蛋白酶水解和转谷氨酰胺酶交联制备的改性小麦面筋（MWG）增量剂对肉丸的影响。在此，我们研究了添加MWG对猪肉丸（MB-MWG）在高温（100℃）下及烹饪时间增加时的抗沸煮能力的影响；添加大豆分离蛋白的肉丸（MB-SPI）和生小麦面筋的肉丸（MB-WG）用作对照。研究了肉丸的烹饪损失、保水能力（WHC）和质地特性。结果表明，MB-MWG的烹饪损失较低，在处理30分钟时，与未添加增量剂的肉丸相比，烹饪损失降低了49.16%。MB-MWG的WHC从80.68%显著增加到95.42%。MB-MWG的硬度、弹性和咀嚼性（质地特性）也分别显著增加了97.05%、6.68%和121.96%。MWG的添加增加了烹饪过程中肉丸的交联，如较高的G'所示。SDS-PAGE表明，在100℃下煮30分钟的MB-MWG中肌球蛋白重链明显减少，这归因于猪肉肌原纤维蛋白与MWG的相互作用。核磁共振T2弛豫时间模式表明，添加MWG导致肉丸结合水含量增加，自由水含量减少。微观结构分析表明，MB-MWG形成了最规则和致密的网络。因此，MWG可作为一种成分来促进肉类产品的加工。
