摘要
通过改变贮藏环境的水分活度和添加外源抗氧化剂白藜芦醇到高蛋白食品模型体系中,评价不同白藜芦醇用量、水分活度和贮藏时间对食品美拉德反应程度、质构、颜色、可溶和不可溶性蛋白聚集等指标的影响。结果表明,高蛋白食品在水分活度0.560的环境中贮藏时,美拉德反应、硬度和不可溶性蛋白聚集呈现不断增加趋势,晚期糖基化终末产物(AGEs)含量较水分活度0.751时明显增加;白藜芦醇的添加可降低食品贮藏过程中的美拉德反应程度,增加食品颜色的L*值,降低b*值和a*值;综合各组测定指标,水分活度0.751、白藜芦醇用量500μg/g时,30℃条件下贮藏的高蛋白中间水分食品模型的品质及安全性最优;水分迁移是导致高蛋白食品贮藏过程中蛋白聚集和质地硬化的主要原因。
This study aimed to evaluate the effect of antioxidant and storage conditions with different water activities（aw） on intermediate moisture foods（IMFs） containing high protein. A model system consisting of resveratrol was established. The degree of Maillard reaction, texture, color, insoluble protein aggregates, soluble protein aggregation and other indexes of the samples under different conditions of resveratrol concentration, water activity and storage time were investigated. The results indicated that the degree of Maillard reaction, insoluble protein aggregates, advanced glycation end products（AGEs） concentration and hardness of high-protein IMFs stored at a water activity of 0.560 were higher than those at water activity 0.751. The Maillard reaction of the model system with added resveratrol was inhibited, the color value L＊ was increased, and the color values b＊ and a＊ were decreased. Overall, at 30 ℃, the safety and quality of IMFs food model turned out to be the best when the concentration of resveratrol was added at 500 μg/g and water activity was 0.751. Moisture migration induced microstructure changes and decreased molecular mobility, which was the key factor that causes the aggregation of protein and hardening of high-protein IMFs during storage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第10期232-239,共8页
Food Science
基金
国家自然科学基金青年科学基金项目(31201303)
海南省应用技术研究与开发项目(ZDXM2014104)
关键词
高蛋白中间水分食品
晚期糖基化终末产物
白藜芦醇
质地变硬
水分迁移
intermediate moisture foods containing high protein
advanced glycation end products
resveratrol
hardening of foods
moisture migration
