抗冻蛋白对冷冻储存的速冻猪肉饼中蛋白质凝胶特性降低的抑制作用。
Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage.
作者信息
Li Fangfei, Du Xin, Wang Bo, Pan Nan, Xia Xiufang, Bao Yihong
机构信息
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; College of Forestry, Northeast Forestry University, Harbin, Heilongjiang 150040, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
出版信息
Food Chem. 2021 Aug 15;353:129104. doi: 10.1016/j.foodchem.2021.129104. Epub 2021 Jan 19.
The effect of ice structuring protein (ISP) on the gelling properties of myofibrillar protein from quick-frozen pork patty during frozen storage was investigated by determining and comparing protein solubility, turbidity and gel properties. Protein solubility was increased by 10.23% and turbidity was decreased after ISP treated. The gel whiteness and strength of myofibrillar protein from patty with ISP were 8.38% and 13.70% higher than that of the control after frozen for 180 days. And the addition of ISP could weaken the influence of frozen storage on water mobility and reduce the water loss. Furthermore, ISP retrained the decrease in the maximum elastic (G') value and loss factor (tan δ) value of samples. Through observing by scanning electron microscope (SEM), ISP retarded the destruction of gel microstructure and maintained the relatively complete tissue of gel. These findings confirmed the importance of ISP in myofibrillar protein gel quality assurance of pork patty during frozen storage.
通过测定和比较蛋白质溶解度、浊度和凝胶特性，研究了冰结构蛋白（ISP）对速冻猪肉饼肌原纤维蛋白在冻藏期间凝胶特性的影响。经ISP处理后，蛋白质溶解度提高了10.23%，浊度降低。添加ISP的肉饼肌原纤维蛋白在冻藏180天后，凝胶白度和强度分别比对照组高8.38%和13.70%。此外，添加ISP可减弱冻藏对水分流动性的影响，减少水分损失。此外，ISP抑制了样品最大弹性（G'）值和损耗因子（tan δ）值的下降。通过扫描电子显微镜（SEM）观察，ISP延缓了凝胶微观结构的破坏，维持了凝胶相对完整的组织。这些发现证实了ISP在冻藏期间猪肉饼肌原纤维蛋白凝胶质量保证中的重要性。
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