不同蜡制玉米淀粉对肌原纤维蛋白凝胶特性的影响

将蜡制玉米淀粉、酯化蜡制玉米淀粉和交联酯化蜡制玉米淀粉以添加量分别为0%、2%、4%、6%、8%、10%添加到肌原纤维蛋白中,形成蛋白淀粉复合物,研究3种淀粉对肌原纤维蛋白凝胶保水性、质构特性、白度值、表面疏水性、流变特性和微观结构的影响。结果表明,相比纯肌原纤维蛋白,淀粉均能显著提高复合凝胶的保水性、硬度和弹性(P0.05),且随添加量的增加而显著增加(P0.05),但在添加量为10%时,各指标上升不显著(P0.05),其中交联酯化蜡制玉米淀粉效果最好;3种淀粉均能增加复合凝胶的白度值,但交联酯化蜡制玉米淀粉的添加会使复合凝胶的白度值过大(P0.05),对色泽不利;同时,淀粉能显著提高复合蛋白的表面疏水性和凝胶的弹性模量(P0.05),且随着添加量的增加而显著增加(P0.05),与肌原纤维蛋白凝胶相比,复合凝胶结构趋于致密均匀。在实验的3种淀粉中,除色泽因素外,交联酯化蜡制玉米淀粉提高凝胶性能的效果要优于其他两种淀粉。

Effect of Different Waxy Corn Starch on Gel Properties of Myofibrillar Protein

Waxy corn starch, esterified waxy corn starch and cross-linked esterified waxy corn starch were added separately to myofibrillar proteins at levels of 0%, 2%, 4%, 6%, 8% and 10% to form protein-starch composites for the purpose of investigating the effects of three starches on the water retention, texture properties, whiteness, surface hydrophobicity, rheology and microstructure of myofibrillar protein (MP) gels. The experimental results showed that addition of starch could significantly improve the water holding capacity, hardness and elasticity of MP gels in a concentration-dependent manner (P < 0.05). These indexes were increased but not significantly at an addition level of 10% (P > 0.05). Cross-linked esterified corn starch was the most effective among the starches. All three starches could increase the whiteness of composite gels, but cross-linked esterified corn starch resulted in an excessively high whiteness value (P < 0.05), which is unfavorable to the color. Meanwhile, all the starches could significantly increase protein surface hydrophobicity and gel elastic modulus (P < 0.05). Compared with MP gels, the composite gel structure tended to be more compact and uniform. The effect of cross-linking esterified waxy corn starch on improving MP gel properties except for color was better than that of the other two starches.