Study on emulsifying properties of myofibrillar proteins from Duolang lamb
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摘要: 为探寻多浪羊肉肌原纤维蛋白乳化性的影响因素和变化规律。本文以新疆多浪羊为供试材料,以乳化活力指数和乳化稳定指数为指标,结合单因素实验方法,研究了不同温度、p H、Na Cl浓度和肌原纤维蛋白浓度对多浪羊肉肌原纤维蛋白乳化性的影响。结果表明:乳化活力指数和乳化稳定指数随着温度的升高先增加后降低,在60℃时达到最大值,分别为0.02m2/g和63.21%。p H5时,乳化活力指数达到最大值0.04m2/g;p H6时,乳化稳定指数达到最大值42.73%。乳化活力指数和乳化稳定指数随着Na Cl浓度的升高先增加后降低,在Na Cl浓度为0.4mol/L时达到最大值,分别为0.04m2/g和50.40%。乳化活力指数随着肌原纤维蛋白质浓度的增大呈显著降低的趋势(p<0.05),乳化稳定指数在肌原纤维蛋白浓度为2.0mg/m L时达到最大值49.55%。研究为拓宽多浪羊肉肌原纤维蛋白在食品加工中的应用提供了理论依据。Abstract: The objective of this study was to explore the influencing factor and variation of emulsifiability of myofibrillar protein from Duolang sheep.The effects of temperature, p H, myofibrillar protein concentration and Na Cl concentration on the emulsification of myofibrillar protein from Duolang sheep were studied with single factor test method, selecting the emulsifying activity index ( EAI) and emulsifying stability index ( ESI) as indicators. Results showed that EAI and ESI increased at first and then decreased with the rise of temperature, reaching the maximum of 60℃, respectively 0.02m2/ g and 63.21%. When p H was 5, EAI reached a maximum value of 0.04m2/ g and the maximum ESI was reached when p H was 6.EAI and ESI first increased and then decreased with the rising of Na Cl concentration, reaching the maximum at 0.4mol / L, respectively 0.04m2/ g and 50.40%. EAI significantly decreased ( p < 0.05) as myofibrillar protein concentration increased ( p < 0.05) , and ESI reached a maximum value of 49.55%when the myofibrillar protein concentration was 2.0mg / m L. This research provided a theoretical basis for the application of Duolang lamb myofibrillar protein in food processing industry.
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Keywords:
- Duolang sheep /
- myofibrillar protein /
- emulsification
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