Influence of lard-based diacylglycerol on the rheological and physicochemical properties of thermally induced pork myofibrillar protein gels at different pH levels

被引：38

作者：

Zhao, Xinxin ^{[1
]}

Han, Ge ^{[1
]}

Sun, Qinxiu ^{[1
]}

Liu, Haotian ^{[1
]}

Liu, Qian ^{[1
]}

Kong, Baohua ^{[1
]}

机构：

[1] Northeast Agr Univ, Harbin 150030, Heilongjiang, Peoples R China

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2020年 / 117卷

基金：

中国国家自然科学基金;

关键词：

Lard diacylglycerol; Myofibrillar protein; pH; Rheological property; Physicochemical property; CARP CYPRINUS-CARPIO; EMULSIFYING PROPERTIES; SECONDARY STRUCTURES; STRUCTURAL-CHANGES; WATER; OIL; GELATION; MUSCLE; MEAT; MICROSTRUCTURE;

D O I：

10.1016/j.lwt.2019.108708

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the effect of lard-based diacylglycerol (DG) on the rheological and physicochemical properties of pork myofibrillar protein (MP) gels at different pH levels. Addition of unpurified diacylglycerol (UDG) or purified diacylglycerol (PDG) significantly enhanced the gel penetration force and water-holding capacity (P < 0.05) and facilitated the formation of a more compact and homogeneous threedimensional gel network. An increase in the pH and the addition of UDG or PDG enhanced the storage modulus (G') and loss modulus (G ''), and also increased the total alpha-helix and beta-sheet structural content and decreased the number of beta-turn and random coil structures. Moreover, increasing the pH and adding DG significantly increased the immobilized water content and decreased the free water content (P < 0.05). Generally, an increase in the pH and addition of DGs shows a positive effect on the thermally induced pork MP gels.

引用

页数：9

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