Xia Zhiyuan, Yao Xianqi, Liu Wenjing, Li Ling, Kang Dacheng, Yan Chengying
College of Life Sciences, Linyi University, Linyi, Shandong 276000, China.
Linyi Jinluo Win Ray Food, Co. Ltd., Linyi, Shandong, China.
Food Res Int. 2023 Feb;164:112360. doi: 10.1016/j.foodres.2022.112360. Epub 2022 Dec 28.
The present study mainly focused on the effects of the conjugates of PL-dextran produced through the Maillard reaction on the quality and storage stability of chicken gel for 5 days at 4 ℃. According to the results of the texture profile, water retention capacity (WRC), low-field nuclear magnetic resonance (LF NMR), aerobic plate count (APC), and total volatile basic nitrogen (TVBN), ε-polylysine (PL) could improve chicken gel storage stability while decreasing the quality of protein gels (p < 0.05). Additionally, adding dextran with high or low molecular weight could significantly increase the quality of gel during storage (p < 0.05), whereas decreased storage stability could be obtained (p < 0.05). In general, conjugates formed by PL and dextran with high molecular weight were beneficial for quality maintenance. In comparison, the polymers produced from the low molecular weight of dextran could modify the storage stability of gels. Adding conjugates of dextran and PL benefited the structure formation of protein gel, while PL would retain part of antibacterial activity when crosslinked with dextran. Therefore, it could be concluded that the quality improvement effect of PL-dextran addition on gel quality was greater than its antibacterial effect, which would impact the formulation design of novel emulsion-type meat products.
本研究主要关注通过美拉德反应制备的PL-葡聚糖缀合物对鸡肉凝胶在4℃下储存5天的品质和储存稳定性的影响。根据质地剖面分析、保水能力（WRC）、低场核磁共振（LF NMR）、需氧平板计数（APC）和总挥发性碱性氮（TVBN）的结果，ε-聚赖氨酸（PL）可以提高鸡肉凝胶的储存稳定性，但会降低蛋白质凝胶的品质（p<0.05）。此外，添加高分子量或低分子量的葡聚糖可以显著提高凝胶在储存期间的品质（p<0.05），但会降低储存稳定性（p<0.05）。总体而言，PL与高分子量葡聚糖形成的缀合物有利于品质维持。相比之下，低分子量葡聚糖产生的聚合物可以改变凝胶的储存稳定性。添加葡聚糖和PL的缀合物有利于蛋白质凝胶的结构形成，而PL与葡聚糖交联时会保留部分抗菌活性。因此，可以得出结论，添加PL-葡聚糖对凝胶品质的改善作用大于其抗菌作用，这将影响新型乳化型肉制品的配方设计。
