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Water distribution and textual properties of heat-induced pork myofibrillar protein gel as affected by sarcoplasmic protein

文献类型： 外文期刊

作者： Xia, Minquan 1 ; Chen, Yinxia 2 ; Guo, Juanjuan 1 ; Huang, Han 1 ; Wang, Lan 3 ; Wu, Wenjin 3 ; Xiong, Guangquan 3 ; Sun, 1 ;

作者机构： 1.Yangtze Univ, Coll Life Sci, Jingzhou 434023, Hubei, Peoples R China

2.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China

3.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Hubei, Peoples R China

关键词： Sarcoplasmic protein; Myofibrillar protein; Water holding capacity; Textural property; T-2 relaxation time

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2019 年 103 卷

页码：

收录情况： SCI

摘要： This study investigated the effects of sarcoplasmic protein (SP) on myofibrillar protein (MP) gel properties by adding different concentrations of SP (0, 10, 20 and 30 g/100 g) into MP, with both of them isolated from pork. The interaction between MP and SP and the potential mechanism were also explored. When compared with the untreated MP, adding 20 g/100 g SP showed the maximum water-holding capacity, with an increase of 31.74%, as well as the most compact and densest MP gel network as indicated by the scanning electron microscopy. SP addition could also increase the binding water capacity of the gel due to shorter T-22, and less free water. Furthermore, adding 20 g/100 g SP increased the values of springiness, hardness and chewiness from 0.35 to 0.70, 142.86 to 581.63, and 11.88 to 92.55, while adding 10 g/100 g SP increased the cohesiveness value from 0.17 to 0.25. These results indicated that moderate SP addition can improve the gel properties of MP.

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