Physicochemical properties of wooden breast‐extracted myosin and rheological properties of its heat‐induced gel
Physicochemical properties of wooden breast‐extracted myosin and rheological properties of its heat‐induced gel
复制标题
木乳提取肌球蛋白的理化性质及其热诱导凝胶的流变性质
DOI：
10.1002/jsfa.12636
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发表时间：
2023
影响因子：
4.1
通讯作者：
Iwasaki Tomohito
中科院分区：
文献类型：
--
作者：
Hasegawa Yasuhiro;Kawasaki Takeshi;Yamada Michi;Hosotani Marina;Maeda Naoyuki;Watanabe Takafumi;Iwasaki Tomohito
据报道，“木胸”肉鸡的加工性能较差，如结合力和持水力低。然而，功能特性差的原因尚未澄清。在这项研究中，肌球蛋白是从木制乳房中提取的。通过对其理化性质的研究，阐明了木胸肉肌球蛋白加热凝胶的结构与理化性质之间的关系。结果表明，木胸肉肌球蛋白溶液的浊度随热处理时间的增加而增加，其浊度值高于正常胸肉肌球蛋白。加热后从木制乳房收集的肌球蛋白的溶解度像正常乳房肌肉肌球蛋白一样下降。与正常乳房肌球蛋白表面疏水性的变化不同，从木质乳房中去除的肌球蛋白的表面疏水性在60 °C以上持续增加。加热前后，木胸肌球蛋白的游离巯基均高于正常胸肌球蛋白。热致凝胶和鸡肉肠的表观弹性在带木胸的香肠和凝胶中显著低于正常香肠（P< 0.05）。正常肌球蛋白加热凝胶的显微结构呈细小的网状结构。与此相反，热诱导凝胶的木乳房提取肌球蛋白显示出松散连接的聚集体和许多gaps.CONCLUSIONThe粗糙的内部凝胶结构的肌球蛋白提取木乳房显示出影响的凝胶和香肠从鸡肉制成的表观弹性的结构。© 2023化学工业学会。
BACKGROUNDIt is reported that broilers with ‘wooden breast’ have poor processing properties, such as low binding and water‐holding capacities. However, the reason for the poor functional characteristics has not been clarified. In this study, myosin was extracted from a wooden breast. Its physicochemical properties were investigated to clarify the relationship between the structure and physicochemical properties of the heating gel of myosin obtained from the wooden breast.RESULTSThe turbidity of myosin solution extracted from wooden breast increased with increase in the heat treatment to a higher value than that from the normal breast meat myosin. The solubility of myosin collected from a wooden breast after heating decreased like normal breast muscle myosin. The surface hydrophobicity of myosin removed from wooden breast increased continually above 60 °C, unlike the change in surface hydrophobicity of normal breast myosin. The free thiol group of myosin extracted from the wooden breast was higher than normal breast myosin before and after heating. The apparent elasticity of heat‐induced gels and chicken meat sausages was significantly lower in sausages and gel with wooden breast than normal ones (P< 0.05). The microstructure of the heated gel of normal myosin showed a fine network structure. In contrast, the heat‐induced gel of wooden breast‐extracted myosin showed a structure with loosely connected aggregates and many gaps.CONCLUSIONThe coarseness of the internal gel structure of myosin extracted from wooden breast was shown to affect the apparent elasticity of the gel and sausages made from the chicken meat. © 2023 Society of Chemical Industry.