Ge Qingfeng, Wu Yuehao, Yuan Na, Jia Zhaoyang, Liu Rui, Lu Fei, Ma Hanjun, Kang Zhuangli
School of Food Science and Technology, Yangzhou University, Yangzhou 225127, China.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Foods. 2023 Feb 14;12(4):810. doi: 10.3390/foods12040810.
The changes in texture and rheological characteristics, water holding capacity, and microstructure of pork myofibrillar protein with high-pressure homogenization-modified (0-150 MPa) soy 11S globulin were studied. The cooking yield, whiteness values, texture properties, shear stress, initial apparent viscosity, storage modulus (G'), and loss modulus (G″) of pork myofibrillar protein with high-pressure homogenization-modified soy 11S globulin were significantly increased ( < 0.05) compared with the sample of 0 MPa, and centrifugal yield was significantly decreased, except for the sample of 150 MPa. Therein, the sample of 100 MPa had the largest values. Meanwhile, the water and proteins bonded more tightly because the initial relaxation times of T, T and T from pork myofibrillar protein with high-pressure homogenization-modified soy 11S globulin were shorter ( < 0.05). Overall, the water-holding capacity, gel texture and structure, and rheological properties of pork myofibrillar protein could improve when adding soy 11S globulin treated with 100 MPa.
研究了高压均质改性（0 - 150MPa）大豆11S球蛋白对猪肉肌原纤维蛋白质地、流变学特性、保水性和微观结构的影响。与0MPa样品相比，添加高压均质改性大豆11S球蛋白的猪肉肌原纤维蛋白的蒸煮得率、白度值、质地特性、剪切应力、初始表观粘度、储能模量（G'）和损耗模量（G''）均显著增加（P<0.05），离心得率显著降低，但150MPa样品除外。其中，100MPa样品的值最大。同时，由于添加高压均质改性大豆11S球蛋白的猪肉肌原纤维蛋白的T21、T22和T23的初始弛豫时间较短（P<0.05），水和蛋白质结合更紧密。总体而言，添加100MPa处理的大豆11S球蛋白可改善猪肉肌原纤维蛋白的保水性、凝胶质地和结构以及流变学特性。
