Effect of Emulsified Soybean Oil and Emulsified Lard on Myofibrillary Protein/Gluten Gel [乳化大豆油与乳化猪油对肌原纤维蛋白/面筋蛋白凝胶的影响]

摘要

In order to improve the quality of protein gels, the properties of emulsified soybean oil and emulsified lard on myofibrillar protein/gluten gels in different proportions were studied, including elasticity, hardness, chewability, water holding capacity, freezable water, non-freezable water, intermolecular force and protein secondary structure. The results indicated that compared with the control group (gel without fat), the texture of myofibrillary protein/gluten gel was improved with the addition of emulsified soybean oil and emulsified lard (5%~20%) increasing (P<0.05). The freezable water content increased gradually while the non-freezable water content decreased gradually. The main force maintaining the gel structure was the disulfide bond. The secondary structure of the protein was mainly β - sheet. Compared with the gel with emulsified lard, the myofibrillary protein/gluten protein gel with emulsified soybean oil showed better hardness, springiness, cohesiveness, chewiness and water retention.

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