KCl 部分替代 NaCl 结合其他成分对猪肌原纤维蛋白结构和凝胶特性的影响。
Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein.
机构信息
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
出版信息
Meat Sci. 2022 Aug;190:108832. doi: 10.1016/j.meatsci.2022.108832. Epub 2022 Apr 30.
The effects of partial replacement of NaCl by KCl combined with other components on the structure and gel properties of porcine myofibrillar protein (MP) were investigated. Three salt substitute formulas were used: 100% NaCl (control, SF), 70% NaCl +30% KCl (SF), and 70% NaCl +20% KCl + 10% other components (SF). The solubility, surface hydrophobicity, reactive sulfhydryl content, zeta potential, EAI and ESI of SF sample were significantly higher than those of SF sample (P < 0.05). SF reduced the α-helix content and increased the β-sheet content (P < 0.05). Low field nuclear magnetic resonance showed that T and T of SF sample were shorter than SF and SF samples (P < 0.05), implying that SF reduced the mobility of mobile water and free water. Additionally, SF had a better gel water holding capacity, gel strength, and gel microstructure. Overall, partial replacement of NaCl by KCl combined with other components improves the physicochemical and gel properties of MP.
研究了部分替代 NaCl 的 KCl 与其他成分对猪肌原纤维蛋白（MP）结构和凝胶特性的影响。使用了三种盐替代配方：100%NaCl（对照，SF）、70%NaCl+30%KCl（SF）和 70%NaCl+20%KCl+10%其他成分（SF）。SF 样品的溶解度、表面疏水性、反应性巯基含量、zeta 电位、EAI 和 ESI 均显著高于 SF 样品（P<0.05）。SF 降低了α-螺旋含量，增加了β-折叠含量（P<0.05）。低场核磁共振表明，SF 样品的 T1 和 T2 短于 SF 和 SF 样品（P<0.05），表明 SF 降低了可动水和游离水的流动性。此外，SF 具有更好的凝胶持水能力、凝胶强度和凝胶微观结构。总的来说，部分替代 NaCl 的 KCl 与其他成分提高了 MP 的理化和凝胶特性。
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