菠萝蜜果皮多糖对低盐猪肌原纤维蛋白凝胶特性的影响

Effect of jackfruit peel polysaccharide on gel properties of low-salt pork myofibrillar protein

摘要

[目的]本文旨在应用菠萝蜜果皮多糖(JPP)来增强低盐环境(0.2mol·L^-1 NaCl)下肌原纤维蛋白(MP)的凝胶特性。[方法]以不同盐离子强度(0.6、0.4 和 0.2mol·L^-1 NaCl) MP 作为对照，研究 JPP 添加量(0.05%、0.10%、0.15%、0.20%、0.25%、0.30%)对低盐肌原纤维蛋白(0.2mol·L^-1 MP)凝胶特性的影响，测定指标包括凝胶强度、水分分布、保水能力、流变特性、微观结构和二级结构。[结果]在 0.2mol·L^-1 NaCl 条件下，降低盐离子强度会明显降低 MP 凝胶的保水能力和凝胶强度，而添加 JPP 可以提高 MP 凝胶的保水能力和凝胶强度。添加 0.25%JPP 后，低盐凝胶强度从 28.54g 增加到 65.59g，保水能力从 31.75%增加到 45.12%，与 0.4mol·L^-1 MP 凝胶相比无显著差异。微观结果显示，JPP 能填充凝胶中的空隙，使低盐凝胶孔径变得均匀致密。与未添加 JPP 的对照组(0.2mol·L^-1 NaCl)相比，添加 0.25%JPP 组的凝胶显著促进了 α-螺旋向 β-折叠结构的转变。[结论]添加 JPP 可以改善低盐 MP 的凝胶特性，且添加量为 0.25%的 JPP 提升效果最好。

Abstract

[Objectives] This paper was designed to apply jackfruit peel polysaccharides (JPP) to enhance the gel properties of myofibrillar proteins (MP) under a low-salt environment (0.2mol·L^-1 NaCl). [Methods] The changes in gel strength, water holding capacity, water distribution, rheological properties, microstructure and secondary structure of low-salt MP gel under different JPP additions (0.05%, 0.10%, 0.15%, 0.20%, 0.25%, 0.30%) were compared with MP gel under 0.6, 0.4 and 0.2mol·L^-1 NaCl. [Results] The reducing salt ionic strength significantly decreased the water holding capacity (WHC) and strength of MP gel, while the JPP addition could improve the water holding capacity and gel strength of MP gel under 0.2mol·L^-1 NaCl. The 0.25% JPP addition increased the low-salt gel strength from 28.54g to 65.59g, water holding capacity from 31.75% to 45.12%, and showed no significant difference compared with 0.4mol·L^-1 MP gel. Microscopic results indicated that JPP could fill the gaps in the gel, making the pore size of the low-salt gel uniform and dense. Compared with the control group without JPP (0.2mol·L^-1 NaCl), the addition of 0.25% JPP significantly promoted the transformation of α-helix to β-sheet structure. [Conclusions] The addition of JPP could improve the gel properties of low-salt MP, with the optimal effect achieved at an addition level of 0.25% JPP.

关键词

菠萝蜜果皮多糖 / 低盐 / 肌原纤维蛋白 / 凝胶特性 / 食品副产品

Key words

jackfruit peel polysaccharide / low-salt / myofibrillar protein / gel properties / food by-products

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基金资助

江苏省农业科技自主创新资金(CX(23)3141)