Liu Yanxia, Bai Xueyuan, Zhao Gaiming, Li Miaoyun, Zhu Chaozhi, Deng Wei, Zhang Liping
College of Food Science and Technology, Henan Agricultural University, Zhengzhou, China.
Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, China.
J Food Sci. 2025 Jul;90(7):e70307. doi: 10.1111/1750-3841.70307.
In order to reduce sodium chloride intake and related health risks, the effect of NaCl and KCl solutions on the myosin processing properties was investigated at different concentration (0.4, 0.8, 1.2, 1.6, and 2.0 m) to explore salt substitution strategy. Myosin solubility increased while turbidity reduced with increasing NaCl and KCl solution concentrations (P < 0.05). Compared with KCl, myosin exhibited greater solubility and lower turbidity in NaCl solutions of the same concentration. The gel hardness and water-holding capacity peaked at 1.2 m of NaCl or KCl (P < 0.05). As the concentration of NaCl and KCl increases, the microstructure of myosin gels changes from loose to compact and then to rough with the denser structure appears at 1.2 m for NaCl and 1.6 m for KCl. The α-helix and β-turn changed differently with the concentration and ionic species while β-sheet and random-coil did not alter with the concentration or ionic species (P > 0.05). The α-helix presented an overall downward trend as concentration of NaCl solutions increased while showed an opposite trend for KCl solutions. Myosin in 1.6 m NaCl or KCl solution could form a gel with fine porous structures and greater hardness and water-holding capacity, presenting an overall better gel characteristic than the other studied concentrations with no significant difference between the two ions. This study provides a basis for salt reduction in meat gel products.
为了降低氯化钠摄入量及相关健康风险，研究了不同浓度（0.4、0.8、1.2、1.6和2.0 m）的氯化钠和氯化钾溶液对肌球蛋白加工特性的影响，以探索盐替代策略。随着氯化钠和氯化钾溶液浓度的增加，肌球蛋白溶解度增加而浊度降低（P < 0.05）。在相同浓度的氯化钠溶液中，肌球蛋白比氯化钾表现出更高的溶解度和更低的浊度。氯化钠或氯化钾浓度为1.2 m时，凝胶硬度和持水能力达到峰值（P < 0.05）。随着氯化钠和氯化钾浓度的增加，肌球蛋白凝胶的微观结构从松散变为致密，然后变为粗糙，氯化钠浓度为1.2 m、氯化钾浓度为1.6 m时出现更致密的结构。α-螺旋和β-转角随浓度和离子种类的变化不同，而β-折叠和无规卷曲不随浓度或离子种类改变（P > 0.05）。随着氯化钠溶液浓度的增加，α-螺旋总体呈下降趋势，而氯化钾溶液则呈相反趋势。1.6 m氯化钠或氯化钾溶液中的肌球蛋白可以形成具有精细多孔结构、更高硬度和持水能力的凝胶，总体凝胶特性优于其他研究浓度，两种离子之间无显著差异。本研究为肉类凝胶产品的减盐提供了依据。
