研究了添加木薯淀粉对猪肉盐溶蛋白凝胶功能特性的影响。用质构仪、流变仪和离心法测定了凝胶质构、动态流变和保水性的变化，用低场核磁共振仪和扫描电镜分析了凝胶的水分状态和微观结构变化。结果表明，添加木薯淀粉不仅改善了猪肉盐溶蛋白凝胶的质构和保水性能，还改变了凝胶成型温度，单独盐溶蛋白凝胶储能模量在72 ℃时已达到最大值，添加木薯淀粉凝胶储能模量在80 ℃达到最大值；当木薯淀粉添加量为1.5%时，凝胶的硬度、弹性和保水性均达到最大，分别为379.02 g、0.85和85.16%，低场核磁共振分析表明添加1.5%木薯淀粉提高了凝胶的结合水和不易流动比例，从而提高了凝胶的保水性能，扫描电镜观察发现此时木薯淀粉主要通过填充效应贯穿在盐溶蛋白分子空隙之间，使凝胶更加紧密和有序。

The effect of cassava starch (CS) on the gel functional properties of porcine salt-soluble muscle proteins (SSMP) was investigated. Changes in texture, dynamic rheological properties, and water-holding capacity (WHC) of the gel were determined using a texture analyzer, rheometer, and centrifugation, respectively. Changes in water distribution and microstructure were analyzed by low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM), respectively. The results showed that addition of cassava starch improved the textural properties and WHC of porcine SSMP gel. Gel-forming temperature changed, with maximum storage modulus (G′max) values of SSMP and CS-SSMP at 72 ℃ and 80 ℃, respectively. Additionally, maximum gel hardness, springiness, and WHC were determined as 379.02 g, 0.85, and 85.16%, respectively, with the addition of 1.5% cassava starch. LF-NMR results indicated that the ratio of bound and immobile water in the gel increased with the addition of 1.5% cassava starch, thus enhancing the WHC of the gels. SEM results showed that cassava starch was present in the interstitial spaces of the protein network via a filling effect, which made the network microstructure of the gel more compact and orderly.

郑州轻工业学院博士基金项目（2014BSJJ030）；“十三五”国家重点研发计划(22016YFD0400400)