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中国精品科技期刊2020
李嘉琦,潘德胤,马金明,等. 不同浓度丁香酚对肌原纤维蛋白结构和乳液凝胶特性的影响[J]. 华体会体育,2025,46(1):1−9. doi: 10.13386/j.issn1002-0306.2024010299.
引用本文: 李嘉琦,潘德胤,马金明,等. 不同浓度丁香酚对肌原纤维蛋白结构和乳液凝胶特性的影响[J]. 华体会体育,2025,46(1):1−9. doi: 10.13386/j.issn1002-0306.2024010299.
LI Jiaqi, PAN Deyin, MA Jinming, et al. Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein[J]. Science and Technology of Food Industry, 2025, 46(1): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010299.
Citation: LI Jiaqi, PAN Deyin, MA Jinming, et al. Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein[J]. Science and Technology of Food Industry, 2025, 46(1): 1−9. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010299.

不同浓度丁香酚对肌原纤维蛋白结构和乳液凝胶特性的影响

Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein

  • 摘要: 为了探究丁香酚添加量对肌原纤维蛋白乳液凝胶特性的影响,本文以猪肌原纤维蛋白为研究对象,模拟乳化香肠的加工过程,通过测定不同浓度的丁香酚(0、5、10、20、50、100 mg/g蛋白质)添加对蛋白的二级结构、凝胶强度、保水率、水分分布、流变和微观结构等指标的影响,探讨丁香酚添加量对蛋白凝胶形成的作用规律。结果表明,添加低浓度的丁香酚(20 mg/g)显著提升了蛋白的凝胶强度、保水率(P<0.05),凝胶中不易流动水的含量和储能模量明显增加,蒸煮损失和冻融损失显著降低(P<0.05),凝胶中自由水含量减少。然而,当添加高浓度的丁香酚(100 mg/g)时,凝胶强度和保水率明显降低,蒸煮损失、冻融损失明显升高,且在扫描电镜下可清晰地看到凝胶网络结构粗糙、孔隙明显增大。综上,添加低浓度丁香酚(20 mg/g)可以有效地提高蛋白的凝胶特性,其有潜力成为一种新型的肉制品品质改良剂。

     

    Abstract: To explore the effect of eugenol addition on the gel properties of myofibrillar protein emulsions, this study used porcine myofibrillar protein as the research object and simulated the processing of emulsified sausages. The effects of eugenol concentration (0, 5, 10, 20, 50, and 100 mg/g protein) on the protein secondary structure, gel strength, water retention, water distribution, rheology, and microstructure were determined to investigate the effect of eugenol on protein gel formation. The results showed that the addition of low-concentration eugenol (20 mg/g) significantly improved the gel strength and water retention rate of the protein (P<0.05), significantly increased the non-mobile water content and storage modulus of the gel, significantly decreased the cooking loss and freeze-thaw loss (P<0.05), and decreased the free water content of the gel. In contrast, upon the addition of high-concentration eugenol (100 mg/g), the gel strength and water retention were significantly decreased, the cooking loss and freeze-thaw loss were significantly increased, and the gel network structure became rough, and the pore size increased, as revealed by the scanning electron microscopy images. The results confirm that the addition of low-concentration eugenol (20 mg/g) can effectively improve the gel properties of proteins, and it has the potential to be a new type of meat product quality improver.

     

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