College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China.
College of Food and Bioengineering, Henan University of Science and Technology, 471023 Luoyang, Henan, PR China.
Meat Sci. 2023 Oct;204:109280. doi: 10.1016/j.meatsci.2023.109280. Epub 2023 Jul 10.
Konjac glucomannan (KGM), xanthan gum (XG), guar gum (GG), and κ-carrageenan (KC), as substituent, are commonly used in ground pork products. Here, the content of these (0.5, 1.0, 1.5, and 2.0%, w/w) on the gel properties, thermal properties, and interaction forces of salt-soluble protein (SSP) isolated from water-boiled pork meatballs were investigated. We found 1.0% KGM, 0.5% XG, 0.5-2.0% GG, and 0.5-2.0% KC to water-boiled pork meatballs exerted a positive effect on the denaturation temperature, hydrogen bonds, hydrophobic interactions, disulfide bonds, α-helix, and β-sheet content of SSP, as well as the strength and storage modulus of the modified protein gel. The addition of these hydrocolloids with the addition of 1.0% aggregated myosin and actin, led to the enhancement of the bands corresponding to myosin heavy chain and actin. The prediction model of gel strength showed that the gel strength was negatively correlated with T, T, and ionic bond. This study provides theoretical guidance for improving the application of hydrocolloids in pork-based foods.
魔芋葡甘聚糖（KGM）、黄原胶（XG）、瓜尔胶（GG）和κ-卡拉胶（KC）作为替代物，常用于猪肉制品中。本研究考察了这四种（0.5、1.0、1.5 和 2.0%，w/w）胶体在水煮猪肉丸中盐溶蛋白（SSP）的凝胶特性、热特性和相互作用力中的作用。结果表明，添加 1.0% KGM、0.5% XG、0.5-2.0% GG 和 0.5-2.0% KC 能提高 SSP 的变性温度、氢键、疏水相互作用、二硫键、α-螺旋和β-折叠含量，以及改性蛋白凝胶的强度和储能模量。添加这些胶体后，肌球蛋白和肌动蛋白的聚集量增加，导致肌球蛋白重链和肌动蛋白的相应条带增强。凝胶强度的预测模型表明，凝胶强度与 T、T 和离子键呈负相关。本研究为提高胶体在猪肉基食品中的应用提供了理论指导。
