加热时间和葡萄糖酸内酯对猪肌原纤维蛋白凝胶性的影响

摘要

研究不同加热时间和不同质量分数的葡萄糖酸内酯(GDL)添加量对猪肉肌原纤维蛋白凝胶特性的影响.结果表明:GDL质量分数1.5％～2.0％,加热时间30min时凝胶的保水性、硬度、黏聚性和回弹性最好(P＜0.05)；同时,加热30min后凝胶的白度值降到了最低值；加热时间对凝胶弹性的影响不显著(P＞0.05),但随着GDL质量分数的增加,凝胶弹性逐渐增加,当GDL质量分数为1.5％时凝胶弹性最好并趋于平稳.%The effects of heating time and glucono-δ-lactone (GDL) addition on gel properties of porcine myofibrillar protein (MP) were examined.The best water-holding capacity (WHC),hardness,cohesiveness and resilience of MP gels were obtained by GDL addition at a level between 1.5％ and 2.0％ and heat treatment for 30 min (P＜0.05).Meanwhile,the minimum whiteness was found after heat treatment for 30 min.Heating time did not significantly infulence gel springiness (P＞0.05).However,this texture paprameter gradually rose with increasing amount of added GDL and reached a plateau at 1.5％.