Effects of Soy Protein Isolate Hydrolysate Obtained by High Pressure Processing on Gelation Properties and Oxidation Stability of Mutton Batters During Storage(高压处理大豆分离蛋白水解物对羊肉糜凝胶特性及贮藏期氧化稳定性的影响)

In order to study the effects of the addition of soybean protein isolate hydrolysates (SPIH) obtained at different high pressures (0.1,100, 200,300MPa) on the gel properties and oxidative stability of mutton batters during storage, the textural properties, rheological properties, and microstructure of mutton batters were measured, compared with the control group of mutton batters with out hydrolysates addition. In addition, the effects of SPIH on color, acid value, thiobarbituric acid reactive substance (TBARS) value, carbonyl and sulfhydryl content of mutton batters were detected during refrigerated storage (4℃) for 8d. The results showed that compared with the control group, addition of SPIH obtained at different pressures significantly improved the hardness, elasticity and resilience of mutton batters (P<0.05). During heating process, the elasticity modulus G′ of mutton batters with SPIH obtained at different pressure decreased first and then increased, and during the whole heating process, G′ of mutton batters with the SPIH obtained at 200MPa was always the highest. Dynamic frequency scanning showed that G′ of mutton batters with the SPIH obtained at 200MPa was also the highest at the same oscillation frequency. The results of scanning electron microscopy showed that compared with the control group, the microstructure of mutton batters with SPIH obtained at different pressure were more compact and uniform. With prolonged storage time, 2% SPIH obtained at different pressure could effectively inhibit the increase of b^* value (yellowness), acid value, TBARS value, and carbonyl content, and inhibited the decrease of L^* value (brightness), a^* value (redness), and total sulfhydryl content. The SPIH obtained at 200MPa had the best effect on inhibiting the oxidation of fat and protein (P<0.05). Therefore, the SPIH obtained at 200MPa could improve gel properties and oxidation stability of mutton batters during storage.(为研究添加不同高压处理(0.1、100、200、300MPa)的大豆分离蛋白水解物(soy protein isolate hydrolysate,SPIH)对羊肉糜凝胶特性及贮藏期间氧化稳定性的影响,以未添加水解物的羊肉糜为对照组,测定了羊肉糜的质构、流变特性和微观结构,同时检测了在4℃贮藏8d的过程中,羊肉糜的色差、酸价、硫代巴比妥酸值、羰基及总巯基含量。结果表明:与对照组相比,添加不同高压处理的SPIH的羊肉糜硬度、弹性及回复性显著提高(P＜0.05)；升温过程中,添加不同高压处理的SPIH的羊肉糜弹性模量G′均先下降后上升,且在整个升温过程中,SPIH处理压力为200MPa时,羊肉糜的G′值始终最高；同一频率振荡下,添加200MPa处理的SPIH的羊肉糜G′值也最高；扫描电镜结果显示,与对照组相比,添加水解物的羊肉糜结构更加致密均匀；随着贮藏时间的延长,添加不同压力下原料肉质量2.0%的SPIH能够抑制羊肉糜的b^*值(黄度)、酸价、硫代巴比妥酸值和羰基含量的上升以及L^*值(亮度)、a^*值(红度)和总巯基含量的下降,且200MPa处理的SPIH抑制脂肪、蛋白质氧化的效果最为显著(P＜0.05)。因此,200MPa处理的SPIH能够改善羊肉糜的凝胶特性及提高贮藏期间氧化稳定性。)