Zhu Xueshen, Tan Beibei, Li Ke, Liu Shaohua, Gu Ying, Xia Tianlan, Bai Yun, Wang Peng, Wang Renlei
Key Laboratory of of Biological Functional Molecules of Jiangsu Province, College of Life Science and Chemistry, Jiangsu Second Normal University, Nanjing 211200, China.
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Foods. 2022 May 30;11(11):1620. doi: 10.3390/foods11111620.
This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, w/w) to prepare DMB. The color, cooking yield, water-holding capacity, water distribution and migration, rheological properties and texture profile of the DMB were evaluated. The results showed that the L* value of the gel decreased and the b* value increased with the increasing pea protein addition. The cooking yield and water-holding capacity showed a gradual increase, but the difference was not significant (p > 0.05). Compared with the control, the storage modulus (G′) and loss modulus (G″) were higher at the beginning and at the end and increased with the addition of pea protein, which was in accordance with the Fourier series relationship. The hardness, chewiness and gumminess of the gels gradually increased; on the contrary, the springiness and cohesiveness first increased and then decreased, respectively, reaching a maximum value of 0.96 and 0.81 when the addition amount reached 6%. Adding pea protein to the gels not only increased the area of immobilized water but also decreased the area of free water, thus improving the water-holding capacity of the batters. Therefore, pea protein can promote the formation of a stable and elastic network structure of duck meat batters.
本研究旨在调查豌豆分离蛋白（PPI）对鸭肉面糊（DMB）功能、仪器测定和质地品质参数的影响。将鸭胸肉绞碎后与不同浓度的PPI（0%、3%、6%或9%，w/w）混合以制备DMB。对DMB的颜色、蒸煮产率、持水能力、水分分布与迁移、流变学特性和质地剖面进行了评估。结果表明，随着豌豆蛋白添加量的增加，凝胶的L值降低，b值升高。蒸煮产率和持水能力呈逐渐增加趋势，但差异不显著（p>0.05）。与对照组相比，储存模量（G′）和损耗模量（G″）在开始和结束时较高，并随着豌豆蛋白的添加而增加，这与傅里叶级数关系一致。凝胶的硬度、咀嚼性和胶黏性逐渐增加；相反，弹性和内聚性分别先增加后降低，添加量达到6%时分别达到最大值0.96和0.81。向凝胶中添加豌豆蛋白不仅增加了固定水的面积，还减少了自由水的面积，从而提高了面糊的持水能力。因此，豌豆蛋白可促进鸭肉面糊形成稳定且有弹性的网络结构。
