Yao Jing, Zhou Ying, Chen Xing, Ma Fei, Li Peijun, Chen Conggui
School of Food Science & Engineering, Hefei University of Technology, Hefei 230009, Anhui Province, People's Republic of China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu Province, People's Republic of China.
Food Chem. 2018 Jan 15;239:1134-1142. doi: 10.1016/j.foodchem.2017.07.027. Epub 2017 Jul 10.
The effect of 0.1-0.5% (w/w) sodium-alginate (SA) with three molecular-weights (2660, 3890 and 4640kDa) on the water-holding capacity (WHC) of chicken-breast myosin gels was investigated. The results showed that 0.1-0.5% SA of three molecular-weights increased the WHC of myosin-SA gels, and the heavier SA induced a higher WHC. Electrostatic-interactions and hydrogen-bonding contributed to the intermolecular aggregation in the myosin-SA system and enhanced its intermolecular interactions by overcoming the steric hindrance effect of SA with heavier molecules. This aggregation induced the increased turbidity, transition temperature and the decreased surface hydrophobicity of myosin-SA solutions and the formation of an inhomogeneous network with large cavities for entrapping water. The combined effects of stronger intermolecular interactions and the network induced a higher WHC of the gel with heavier SA. It is interesting to understand the gelling mechanism for the protein-polysaccharide system and to efficiently select SA for developing low-fat meat products in industry.
研究了三种分子量（2660、3890和4640kDa）的0.1-0.5%（w/w）海藻酸钠（SA）对鸡胸肌球蛋白凝胶保水能力（WHC）的影响。结果表明，三种分子量的0.1-0.5%SA均提高了肌球蛋白-SA凝胶的WHC，且分子量较大的SA诱导出更高的WHC。静电相互作用和氢键有助于肌球蛋白-SA系统中的分子间聚集，并通过克服分子量较大的SA的空间位阻效应增强其分子间相互作用。这种聚集导致肌球蛋白-SA溶液的浊度增加、转变温度升高、表面疏水性降低，并形成具有大孔的不均匀网络以截留水分。分子间相互作用增强和网络结构的综合作用导致分子量较大的SA形成的凝胶具有更高的WHC。了解蛋白质-多糖系统的凝胶化机制并在工业中有效地选择SA来开发低脂肉类产品具有重要意义。
