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谷氨酸螯合钙替代部分食盐对兔肉肌原纤维蛋白物理化学特性的影响

DOI: 10.7685/j.issn.1000-2030.2014.03.024, PP. 159-166

Keywords: 谷氨酸螯合钙,低钠,肌原纤维蛋白,理化特性,

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Abstract:

研究谷氨酸螯合钙可以实现食盐部分替代的内在原因。以兔腰大肌肌原纤维蛋白为研究对象,对比钙盐组(1.25%谷氨酸螯合钙+1.20%食盐,质量分数)和对照组(常规食盐添加量组,添加3%食盐,质量分数)的盐溶性蛋白溶解度、溶解和未溶解组分中的蛋白组成(十二烷基硫酸钠-聚丙烯酰胺凝胶电泳SDS-PAGE)、热凝胶形成前后的蛋白分子高级结构(拉曼光谱)和水分子存在状态(低场核磁共振NMR)变化以及凝胶微结构差异。结果表明钙盐组的蛋白溶解度为24.24%,显著低于对照组(P<0.05),但是加热前后体系中α-螺旋含量和β-折叠含量均与对照组差异不显著;热凝胶T22b弛豫时间由对照组的305.39ms下降至钙盐组的285.50ms,说明不易流动水的结合程度增强;虽然该组凝胶微结构与对照组差异显著,凝胶网络线也稍粗于对照组,但其微结构细腻规则且凝胶孔径均匀一致。结论以谷氨酸螯合钙替代部分食盐,肌原纤维蛋白体系中蛋白分子-水分子、蛋白分子-蛋白分子间有较好的交联平衡,加热后可以形成规则均匀并具有高保水性的三维一体凝胶网络结构。

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