Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters,Journal of Texture Studies

当前位置： X-MOL 学术 › J. Texture Stud. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters
Journal of Texture Studies ( IF 2.8 ) Pub Date : 2023-02-15 , DOI: 10.1111/jtxs.12746
Yu Liu _{1,

2} , Liu Yang _{1,

2} , Shengming Zhao _{1,

2} , Yanyan Zhao ₁ , Zhuangli Kang _{1,

2} , Mingming Zhu _{1,

2} , Hongju He _{1,

2} , Hanjun Ma _{1,

2}

Affiliation

The influence of the incorporation of Artemisia sphaerocephala krasch gum (ASK gum; 0–0.18%) on the water holding capability (WHC), texture, color, rheological property, water distribution, protein conformation and microstructure of pork batters was investigated. The results showed that the cooking yield, WHC and L* value of pork batter gels significantly increased (p < .05) with the increasing incorporation of ASK gum, and the highest value were observed at 0.15%; the a* value decreased significantly (p < .05) and no significance was obtained in b* value (p > .05); the hardness, elasticity, cohesiveness and chewiness increased first and then decreased, and reached the highest value at 0.15%. The rheological results showed that the higher G′ value was obtained in pork batters by the incorporation of ASK gum; the low field NMR analysis indicated that ASK gum significantly increased the proportion of P_2b and P₂₁ (p < .05) and decreased the proportion of P₂₂; Fourier transform infrared spectroscopy (FTIR) indicated that the ASK gum significantly reduced the α-helix content and increased the β-sheet content (p < .05). Scanning electron microscopy results suggested that the incorporation of ASK gum could promote the formation of a more homogeneous and stable microstructure of pork batter gels. Therefore, appropriate incorporation (0.15%) of ASK gum may improve the gel properties of pork batters, and while excessive incorporation (0.18%) could weaken the gel properties.

中文翻译：

沙蒿胶对猪肉糊功能特性的影响

研究了白蒿胶（ASK 胶；0-0.18%）的加入对猪肉面糊的保水能力（WHC）、质地、颜色、流变特性、水分分布、蛋白质构象和微观结构的影响。结果表明，随着ASK胶掺入量的增加，猪肉面糊凝胶的蒸煮出品率、WHC和L *值显着增加（p < .05），最高值出现在0.15%；a * 值显着下降 ( p < .05)， b * 值无显着性( p > .05)；硬度、弹性、粘结性和咀嚼性先增加后降低，在0.15%时达到最高值。流变学结果表明，掺入ASK胶的猪肉面糊获得了较高的G ′值；_{低场NMR分析表明，ASK胶显着提高了P 2b}和P ₂₁的比例( p < .05)，降低了P ₂₂ 的比例。傅里叶变换红外光谱 (FTIR) 表明 ASK 胶显着降低了 α-螺旋含量并增加了 β-折叠含量 ( p < .05)。扫描电镜结果表明，ASK胶的加入可以促进猪肉面糊凝胶形成更均匀、更稳定的微观结构。因此，适当掺入ASK胶（0.15%）可以改善猪肉面糊的凝胶性能，而过量掺入（0.18%）则会削弱猪肉面糊的凝胶性能。

更新日期：2023-02-15

点击分享查看原文

点击收藏

阅读更多本刊新发论文本刊介绍/投稿指南