雙醛澱粉對豬肉蛋白質膠體性質之影響

Effects of Dialdehyde Starch on the Gelation Properties of Pork Protein Gels

陳美齡(Mei-Lin Chen) ； 李正雲(Jeng-Yune Li) ； 江伯源(Po-Yuan Chiang)

《臺灣農業化學與食品科學》 45卷1期 (2007/02) Pp. 27-36

https://doi.org/10.6578/TJACFS.2007.004

摘要

將雙醛澱粉添加於豬肉肉泥中，利用熱分析及物性分析探討雙醛澱粉對豬肉蛋白質膠體㈵性之影響，結果顯示：藉由修飾時間的控制，可以製備氧化程度不同之雙醛澱粉，修飾時間大於40分鐘後，氧化反應趨緩，雙醛澱粉之糊化溫度隨修飾時間增加而上升，糊化熱焓隨著修飾時間增加而減少，雙醛澱粉在修飾過程中產生澱粉部分糊化及降解的反應；當雙醛澱粉添加於豬肉肉泥中，經加熱後發生梅納反應並產生共價鍵結，導致此複合物之褐色度增加；肉泥的添加會限制澱粉的糊化，提高複合物之反應溫度，增加複合物之反應熱焓，共價鍵結的產生使得複合物之凝膠強度增加，最高儲存模數及損耗正切降低，複合物的最大儲存模數大於肉泥與澱粉最大儲存模數的線性關係，雙醛澱粉的流變性質是影響複合物流變性質的主要因素。雙醛澱粉可以改變含蛋白質食品之性質，其應用性值得進一步探討。

關鍵字

雙醛澱粉 ； 蛋白質 ； 梅納反應 ； 熱分析 ； 流變性質

並列摘要

Dialdehyde starch was included in pork minced products, the effects of dialdehyde starch on the pork protein gel during heating were investigated by using thermal and rheological analyses. In this study, the oxidation degree of dialdehyde starch was controlled by reaction time. Oxidation reaction was slow down when reaction time reached to 40 minutes. The DSC thermogram showed that increasing oxidation degree resulted in higher gelatinization temperature and lower enthalpy (ΔH) of dialdehyde starch. Partial gelatinization and degradation reaction during modification were occurred. In dialdehyde starch/meat composites, the browning index was increased by Maillard reaction during heating, pork protein reduced the water availability to starch and raised the gelatinization temperature and ΔH of the composites. The formation of covalent bonding resulted in the increase of gel strength and the decreases of G'(subscript max) and tan δG'(subscript max), G'(subscript max) of composites was greater than linear combination of its components. Rheological property of dialdehyde starch was a major factor affecting the properties of dialdehyde starch/meat composites. Dialdehyde starch can modified the characteristics of protein gel. The application of dialdehyde starch on protein gel was worth of further studies.

並列關鍵字

Dialdehyde starch ； Protein ； Maillard reaction ； DSC ； Rheological properties