超聲條件下紫薯膳食纖維對肌原纖維蛋白凝膠特性的影響

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Abstract：Insdyhftsofraoictreant（Uatentors（080，2406d4W） for different durations （0，3，6，9，12，15，and 18min ）and/or addition of purple sweet potato dietary fiber（PPDF） at different levels 0% 1% 2% 3% 4% ，and 5% ; m/m） on the gel properties of chicken breast myofibrillar protein （MP） were investigated. The results showed that the loss modulus （G′） ，storagemodulus（ （G′′） ，active sulfhydryl group content， surface hydrophobicitywater-holdingcapacity，gelstrength，and textural propertiesincreased firstandthendecreased ith the increase in ultrasonic power，time and PPDF adition.The best gel characteristicsof MP were obtained through UTfor 9min at a power of 360W combined with addition of 4% PPDF. Both UT and addition of PPDF improved the gel properties ofMP，and their combination was more effective than either alone.

Keywords： myofibrillar protein;ultrasonic power;ultrasonic time; purple sweet potato dietary fiber; gel DOI：10.7506/rlyj1001-8123-20241119-301

中圖分類號：TS201.2

文獻標(biāo)志碼：A 文章編號：1001-8123（2025）06-0037-09

引文格式：

任雙，陳順心，楊玲玲，等.超聲條件下紫薯膳食纖維對肌原纖維蛋白凝膠特性的影響[J].肉類研究，2025，39（6）：37-45.DOI：10.7506/rlyj1001-8123-20241119-301. http：//www.rlyj.net.cn

REN Shuang， CHEN Shunxin，YANG Lingling，et al. Effect of purple sweet potato dietary fiber on the gel properties of myofibrilar proteinunderultrasound[J].Meat Research，2025，39（6）：37-45.DOI：10.7506/rlyj1001-8123-20241119-301. http：//www.rlyj.net.cn

肌肉是肉中最能體現(xiàn)其生物學(xué)特征的組成部分，而蛋白質(zhì)是肌肉中最主要的成分。（剩余19497字）