Wang Zheming, Li Liang, Jia Fengying, Wu Jiaman, Jin Wen, Zhao Wenfei, Cao Jinling, Cheng Yanfen, Shi Lei, Yun Shaojun, Feng Cuiping
College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi 030801, China.
Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, Shanxi 030031, China.
Food Chem. 2025 Feb 15;465(Pt 2):142187. doi: 10.1016/j.foodchem.2024.142187. Epub 2024 Nov 21.
This study primarily investigated the impact of pH-shifting on the gel properties of Flammulina velutipes polysaccharide (FVP)-porcine myofibrillar protein (MPs) gels, aiming to improve the quality of Flammulina velutipes-pork patties. Our findings revealed that the water holding capacity (81.72 %), oil holding capacity (87.41 %), emulsion activity index (81.05 %), emulsion stability index (52.58 %), and rheological properties of FVP-MPs gels were all enhanced under optimal pH 9 conditions. Alkaline conditions led to a more compact structure, with hydrogen bond interactions and hydrophobic interactions being the primary molecular forces. The physicochemical and sensory properties of pork patties prepared at pH 9 were enhanced, with key odor active substances such as 1-Penten-3-ol, 1-Propanol-M and 2-Ethylbutanal-M contributing to an improved flavor. This study provides comprehensive insights into the gel properties and interaction behavior of FVP-MPs gels under varying pH conditions, highlighting the potential for enhancing meat product quality by incorporating Flammulina velutipes at optimal pH values.
本研究主要探讨了pH值变化对金针菇多糖（FVP）-猪肌原纤维蛋白（MPs）凝胶特性的影响，旨在提高金针菇猪肉饼的品质。我们的研究结果表明，在最佳pH值为9的条件下，FVP-MPs凝胶的持水能力（81.72%）、持油能力（87.41%）、乳化活性指数（81.05%）、乳化稳定性指数（52.58%）及流变学特性均得到增强。碱性条件导致结构更紧密，氢键相互作用和疏水相互作用是主要的分子作用力。在pH值为9时制备的猪肉饼的物理化学和感官特性得到增强，关键气味活性物质如1-戊烯-3-醇、1-丙醇-M和2-乙基丁醛-M有助于改善风味。本研究全面深入地了解了不同pH条件下FVP-MPs凝胶的凝胶特性和相互作用行为，突出了在最佳pH值下加入金针菇来提高肉制品品质的潜力。
