| 引用本文: | 常海军,胡 渝,石源伟,周文斌,熊 杰.鼠曲草提取物-焦磷酸钠对热诱导的猪肌原纤维蛋白凝胶特性的影响(J/M/D/N,J:杂志，M：书，D：论文，N：报纸).期刊名称,2026，43（2）：10-17 |
| CHEN X. Adap tive slidingmode contr ol for discrete2ti me multi2inputmulti2 out put systems[ J ]. Aut omatica, 2006, 42(6): 4272-435 |
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| 摘要: |
| :目的 研究鼠曲草提取物(Gnaphalium affine extract,GAE)协同焦磷酸钠(Sodium pyrophosphate,PP)对猪肌原
纤维蛋白(Myofibrillar Proteins,MPs)凝胶特性的影响。 方法 在模拟 Fenton 氧化体系中,以猪肉肌原纤维蛋白为研
究对象,添加不同浓度水平的鼠曲草提取物和焦磷酸钠制备热诱导猪肌原纤维蛋白凝胶,通过分析凝胶蒸煮得率、
保水性、白度、强度、质构、流变学特性和凝胶微观结构等特性变化,研究不同浓度鼠曲草提取物与焦磷酸钠协同抗
氧化诱导的交联模式变化对猪肌原纤维蛋白凝胶特性的影响。 结果 当添加 0. 2 mg / g 蛋白的 GAE 与 1 mM 的 PP
时,MPs 凝胶蒸煮得率升高了 8. 66%、保水性提高了 5. 48%,凝胶白度提高了 5. 01%,均显著高于 GAE 单独添加的
情况(P<0. 05);添加 GAE 后导致部分凝胶网络结构破坏,而适量 PP 的存在可有效修饰 GAE 对肌原纤维蛋白结
构的破坏,显著提高凝胶强度、硬度和粘弹性(P<0. 05),改善蛋白氧化对凝胶性能的破坏,强化蛋白凝胶体系;
GAE 与 PP 同时存在时,凝胶储能模量(G′)和损耗模量(G″)都高于 PP 单独存在时。 通过凝胶微观结构观察,过
量 PP 的存在导致蛋白凝胶网络结构严重塌陷,获得较粗糙且较多孔隙的凝胶结构。 结论 适量浓度的 GAE 与 PP
复配对于 MPs 凝胶特性产生协同调控作用。 |
| 关键词: 肌原纤维蛋白 鼠曲草提取物 焦磷酸钠 凝胶特性 |
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| Effects of Gnaphalium affine Extract and Sodium Pyrophosphate on the Gel Properties of Heat-induced PorkMyofibrillar Proteins |
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CHANG Haijun HU Yu SHI Yuanwei ZHOU Wenbin XIONG Jie
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a. School of Food Science and Engineering b. Chongqing Engineering Research Center for Processing Storage and
Transportation of Characterized Agro-Products Chongqing Technology and Business University Chongqing 400072
China
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| Abstract: |
| Objective This study investigates the effects of Gnaphalium affine extract GAE and sodium pyrophosphate
PP on the gel properties of pork myofibrillar proteins MPs . Methods In a simulated Fenton oxidation system pork
myofibrillar proteins were used as the research subject. Heat-induced pork MP gels were prepared by adding different
concentrations of GAE and PP. By analyzing the changes in characteristics such as the cooking yield water-holding
capacity whiteness gel strength texture rheological properties and microstructure of the gels the effects of the
changes in cross-linking patterns induced by the synergistic antioxidant action of different concentrations of GAE and PP on the gel properties of pork myofibrillar proteins were investigated. Results Compared with adding GAE alone the
addition of 0. 2 mg / g protein GAE combined with 1 mM PP significantly improved MPs gel properties cooking yield
increased by 8. 66% water-holding capacity by 5. 48% and whiteness by 5. 01% P < 0. 05 . While GAE addition
partially disrupted the gel network structure an appropriate level of PP effectively mitigated this structural damage. The
GAE-PP combination significantly enhanced gel strength hardness and viscoelasticity P < 0. 05 counteracting the
negative effects of protein oxidation and reinforcing the protein gel system. Gels containing both GAE and PP exhibited
higher storage modulus G′ and loss modulus G″ than those with PP alone. Microstructural analysis further revealed
that excessive PP caused severe network collapse resulting in a coarser more porous gel structure. Conclusion The
combination of GAE and PP at appropriate concentrations exerts a synergistic regulatory effect on the gel properties of pork
myofibrillar proteins. |
| Key words: myofibrillar protein Gnaphalium affine extract sodium pyrophosphate gel property |
