不同质量比鸡胸肉、鸡腿肉混合肌原纤维蛋白的热诱导凝胶特性

摘要

The gel properties of mixed chicken breast and leg myofibrillar proteins at various ratios were studied by measuring thermal denaturation temperature,texture characteristics,rheological properties and water-holding capacity（WHC）.The results showed that the gel properties of breast myofibrillar protein were significantly better than those of leg myofibrillar protein.The hardness and WHC of leg myofibrillar protein could be improved by mixing breast myofibrillar protein.The mixed myofibrillar proteins at the mass ratio of 9：1 had the highest hardness and WHC,which were 167.64 g and 83.6%,respectively,and the gel properties were generally similar with those of breast myofibrillar protein.However,the mixed myofibrillar proteins at the mass ratio of 1：9 had the lowest hardness,WHC and terminal value of storage modulus,which were 110.82 g,48.75% and 297 Pa,respectively,and the gel properties were better than those of leg myofibrillar protein.%以鸡胸肉和鸡腿肉为材料,研究鸡胸、鸡腿肉混合肌原纤维蛋白不同质量比（9：1、3：1、1：1、1：3、1：9）热变性温度、质构特性、流变特性和保水性的差异。结果表明：鸡胸肉肌原纤维蛋白的凝胶特性显著优于鸡腿肉,鸡胸肉与鸡腿肉的混合可以显著提升鸡腿肉蛋白的硬度、保水性;混合蛋白中,m鸡胸肉蛋白：m鸡腿肉蛋白为9：1的蛋白硬度、保水性最大,分别达到167.64g和83.6%,其凝胶特性和纯鸡胸肉差异不大;m鸡胸肉蛋白：m鸡腿肉蛋白为1：9的混合蛋白硬度、保水性和贮能模量终值均为最小,分别为110.82g、48.75%和297Pa,其凝胶特性优于纯鸡腿肉肌原纤维蛋白。