摘要
研究米糠膳食纤维、燕麦膳食纤维、大豆膳食纤维的性质以及将其添加到肌原纤维蛋白中,对混合凝胶持水性、硬度和流变学性质的影响;并探讨大豆膳食纤维和肌原纤维蛋白的添加量对混合凝胶性能的影响以及添加大豆膳食纤维的混合凝胶在储藏过程中的性质变化。结果表明:混合凝胶性质的改善与膳食纤维本身性质相关,膳食纤维的持水性和溶胀性越高,混合凝胶的持水性和硬度提高越显著;大豆膳食纤维的添加量在3.0g/100g以内,肌原纤维蛋白含量为3.0g/100g对混合凝胶的持水性、硬度和流变学特性的改善显著且较适宜;大豆膳食纤维添加量为3.0g/100g,肌原纤维蛋白含量为3.0g/100g的凝胶在4℃储藏3周的过程中持水性几乎不变,而添加了相同量马铃薯淀粉的对照组的持水性则显著下降,硬度显著提高。上述结果预示膳食纤维在肉制品中有较广阔的应用前景。
The properties of dietary fibers from different sources and the effect of dietary fiber source on the water-holding capacity,hardness and rheological properties of myofibrillar protein were studied.Furthermore,the effect of soybean dietary fiber amount on the water-holding capacity,hardness and G＇of myofibrillar protein-soybean dietary fiber gels during storage were investigated.The results indicated that the improvement of gel properties were correlated with the characteristics of dietary fiber,and dietary fibers with higher water-holding capacity and swelling capability could significantly improve the water-holding capacity and hardness of composite myofibrillar protein gels.The properties of myofibrillar protein gels could be properly improved by adding less than 3.0 g/100 g of soybean dietary fiber and 3.0 g/100 g of myofibrillar protein.The water-holding capacity of composite myofibrillar protein gels made up of 3.0 g/100 g of soybean dietary fiber and 3.0 g/100 g of myofibrillar protein was almost kept unchanged after storage for 3 weeks at 4 ℃,while the decreased water-holding capacity and increased hardness of composite myofibrillar protein gels with the same amount of potato starch as a substitute for soybean dietary fiber were observed.These investigations suggest that dietary fibers can be widely used in meat products in future.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第17期55-59,共5页
Food Science
基金
国家现代农业产业技术体系建设专项(nycytx-49-22)
食品科学与技术国家重点实验室目标导向课题(SKLF-MB-200803)
益海-嘉里集团食品技术研究所项目
关键词
膳食纤维
肌原纤维蛋白凝胶
流变学特性
持水性
凝胶硬度
dietary fiber
myofibrillar protein gel
rheological property
water-holding capacity
gel hardness
