3种不同香辛料提取物对猪肉肌原纤维蛋白功能特性的影响

摘要

This paper reports the effect of rosemary,clove and cinnamon extracts (0.005,0.010 and 0.020 g/g protein) added to pork myofibrillar protein,respectively on total thiols content,surface hydrophobicity,solubility,gel strength and rheological properties.The results showed that all spice extracts reduced the total thiols content and solubility of pork myofibrillar protein.The surface hydrophobicity increased first and then decreased with increasing addition of the spice extracts.At the final stage of heating,the elasticity modulus (G') of all of the three additions was higher when compared with the control.Low and medium concentrations of the spice extracts were beneficial for gel strength enhancement and gel formation.However,the addition of high concentration of the spice extracts was detrimental for the gelation of myofibrillar protein.Therefore,the interactions between spice extracts and myofibrillar protein have an impact on protein structure and gel properties.%将迷迭香、丁香、肉桂3种香辛料提取物添加到猪肉肌原纤维蛋白中(0.005、0.010、0.020 g/g pro),研究其对蛋白质巯基、表面疏水性、溶解度及凝胶特性的影响.结果表明,3种香辛料提取物均降低了蛋白质的总巯基含量和溶解性,表面疏水性随添加量的增加先升高后降低.3个添加量在加热最终阶段弹性模量(G')均高于对照组,低、中添加量提取物使凝胶强度增加,有利于蛋白凝胶的形成,而高添加量提取物对凝胶形成有破坏作用.因此,香辛料提取物与肌原纤维蛋白发生相互作用,从而对蛋白质的结构和凝胶特性产生影响.