Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase
Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase
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纳米纤维纤维素对微生物转谷氨酰胺酶增强热诱导鸡肉盐溶肉蛋白凝胶功能特性的影响
DOI：
10.1016/j.foodhyd.2018.05.046
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发表时间：
2018
影响因子：
10.7
通讯作者：
Liu Anjun
中科院分区：
文献类型：
--
作者：
Zhang Xiaowei;Wang Wenhang;Wang Yanan;Wang Yabin;Wang Xiao;Gao Guixian;Chen Guiyun;Liu Anjun
研究了羧化纳米纤维(CNFC)在转谷氨酰胺酶(TG)存在或不存在的情况下对模型体系中鸡胸肌盐溶蛋白(SSP)的影响。将浓度分别为0%、2.5%、5%、7.5%和10%的CNFC引入盐溶蛋白中。结果表明，CNFC有助于提高凝胶的持水性能，而TG的加入对凝胶的保水性能影响不大。这归因于预先形成的TG交联网络的空间位阻。CNFC的存在提高了Tg模型体系的凝胶强度。扫描电子显微镜(SEM)和激光共聚焦扫描显微镜(CLSM)表明，CNFC与过磷酸钙形成了半互穿聚合物网络(IPN)水凝胶。在Tg的存在下，这种结构更加致密。红外光谱分析表明，纳米纤维素与SSP之间没有较强的分子间相互作用，表明CNFC在复合凝胶中发生了物理缠结。综上所述，CNFC的存在可以改善盐溶蛋白的凝胶性质，这取决于其浓度和凝胶结构，从而在重组肉制品中提供了潜在的应用。
The effects of carboxylated nanofiber cellulose (cNFC) on chicken breast muscle salt-soluble protein (SSP) in model systems in the presence or absence of transglutaminase (TG) were investigated. cNFC at concentrations of 0%, 2.5%, 5%, 7.5%, and 10% was introduced into salt-soluble protein. The results indicated that cNFC contributed to the improvement of water-holding capacity of gels, but this effect was insignificant when TG was added into the composite gel. This was attributed to steric hindrances of the pre-formed TG cross-linked network. The presence of cNFC enhanced gel strength in the model system with TG. Based on scanning electron micrographs (SEM) and confocal laser scanning micrographs (CLSM), the addition of cNFC to SSP produced a hydrogel in the form of a semi-IPN (Interpenetrating Polymer Network). In the presence of TG, this structure was more compact. No strong intermolecular interaction between SSP and nanocellulose was evident from FTIR spectra, suggesting the occurrence of physical entanglement of cNFC in the composite gel. In summary, the presence of cNFC can improve gel properties of salt-soluble protein, depending on its concentration and the gel structure, thereby providing potential applications in restructured meat products.