| 淀粉对鸡胸肉盐溶性蛋白乳化特性的影响 |
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| 引用本文： | 周 纷,谷大海,徐家慧,张骏龙,邓亚敏,李儒仁,刘登勇,邵俊花.淀粉对鸡胸肉盐溶性蛋白乳化特性的影响[J].食品科学,2016,37(15):7-12. |
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| 作者姓名： | 周 纷 谷大海 徐家慧 张骏龙 邓亚敏 李儒仁 刘登勇 邵俊花 |
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| 作者单位： | 1.渤海大学食品科学与工程学院，辽宁省食品安全重点实验室，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁 锦州 121013；2.云南农业大学食品科技学院，云南省畜产品加工工程技术研究中心，云南 昆明 650201 |
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| 摘 要： | 添加不同质量分数淀粉处理鸡胸肉盐溶性蛋白,研究淀粉含量对鸡胸肉蛋白质乳化特性的影响。结果表明:随着淀粉质量分数的增加,处理组淀粉蛋白乳化液的乳化活性和乳化稳定性均先上升后下降,乳化液中D10、D50和D90的粒径值逐渐降低,剪应力和黏度均为先下降后上升。此外,随着剪切速率的升高,不同处理组剪应力逐渐增加,而黏度均先下降随后趋于稳定。相关性分析结果表明:乳化液中淀粉质量分数与微粒D10的粒径(相关系数r=-0.598)成极显著负相关(P0.01),乳化活性与微粒D50的粒径(相关系数r=0.549)、微粒D90的粒径(相关系数r=0.558)均成显著正相关(P0.05)。这些结果说明适宜含量的淀粉添加至鸡胸肉盐溶性蛋白中,使得乳化液体系更稳定,形成的淀粉-蛋白质复合物会影响鸡胸肉蛋白质的加工特性。
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| 关 键 词： | 淀粉 鸡胸肉 盐溶性蛋白 乳化 粒度分布 黏度 |
Effect of Starch Content on Emulsifying Properties of Chicken Breast Salt-Soluble Proteins |
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| ZHOU Fen,GU Dahai,XU Jiahui,ZHANG Junlong,DENG Yamin,LI Ruren,LIU Dengyong,SHAO Junhua.Effect of Starch Content on Emulsifying Properties of Chicken Breast Salt-Soluble Proteins[J].Food Science,2016,37(15):7-12. |
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| Authors: | ZHOU Fen GU Dahai XU Jiahui ZHANG Junlong DENG Yamin LI Ruren LIU Dengyong SHAO Junhua |
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| Affiliation: | 1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural;
and Aquatic Products, Food Safety Key Laboratory of Liaoning Province, College of Food Science and Project Engineering, Bohai;
University, Jinzhou 121013, China; 2. Yunnan Engineering Technology Research Center for Processing of Livestock Products,;
College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China |
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| Abstract: | The effect of addition of different amounts of starch on emulsifying properties of chicken breast salt-soluble
proteins was investigated. The results showed that with the increase of starch content, emulsify activity and emulsifying
stability rose first and then decrease, the D10, D50 and D90 values of emulsions gradually reduced, and shear stress and
viscosity decreased first and then rose. Besides, with the increase of shear rate, the shear stress of emulsions increased
gradually, and viscosity declined first and then remained stable. The correlation analysis showed that there was a significantly
(P < 0.01) negative correlation between D10 value and starch content (r = -0.598), and a significantly (P < 0.05) positive
correlation between the emulsifying activity of salt-soluble proteins and either D50 (r = 0.549) or D90 (r = 0.558). All of
these results indicated that the appropriate amount of starch added to chicken breast salt-soluble protein could make the
emulsion system more stable. Ultimately, the formation of starch-protein complexes would affect processing properties of
chicken breast proteins. |
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| Keywords: | starch chicken breast salt-soluble proteins emulsion size distribution viscosity |
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