低场NMR研究pH对肌原纤维蛋白热诱导凝胶的影响

被引：71

作者：

韩敏义 ^{[1
,2
]}

费英 ^{[1
]}

徐幸莲 ^{[1
]}

周光宏 ^{[1
]}

机构：

[1] 不详

[2] 南京农业大学国家肉品质量安全控制工程技术研究中心

[3] 不详

[4] 河北科技大学生物科学与工程学院

[5] 不详

来源：

中国农业科学 | 2009年 / 06期

关键词：

猪肉肌原纤维蛋白凝胶; 保水性; 弛豫; pH;

D O I：

暂无

中图分类号：

TS251 [屠宰及肉类加工工业];

学科分类号：

083203 ;

摘要：

【目的】探讨pH对猪肉肌原纤维蛋白热诱导凝胶保水性及水的移动性影响。【方法】从猪肉中提取肌原纤维蛋白,用低场NMR(nuclear magnetic resonance)研究pH对肌原纤维蛋白热诱导凝胶中水的T2弛豫性质的影响。同时用离心法测量pH对肌原纤维蛋白凝胶保水性(water holding capacity,WHC)影响。【结果】NMR结果拟合后得到水有4个组分,合并为对应水的3种状态即不可移动水、可移动水和自由水。随着pH升高,pH偏离肌原纤维蛋白的等电点(pI),代表可移动水的T2弛豫时间显著增加,其所占峰的面积和凝胶的WHC也随之增加。主成分分析结果发现,处于等电点附近的样品在样品评分图上与其它pH样品显著不同。【结论】凝胶保水性的增加主要是可移动水的增加,凝胶WHC增加的原因可能是肌原纤维凝胶后孔径增加,从而可以容纳更多的水。

引用

页码：2098 / 2104

页数：7

共 52 条

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