张沫 曹苏文 杨玉玲 游远

摘 要：利用流变仪研究了β-环糊精、单甘酯和黄原胶这3种淀粉抗老化剂在鸡肉糜中的抗老化特性。单因素试验结果表明：添加质量分数为0.2% β-环糊精抑制淀粉在肉糜中的老化作用效果较好；随着单甘酯和黄原胶质量分数增加，鸡肉糜抗淀粉老化的能力均逐渐提高。正交试验结果表明：当β-环糊精质量分数0.15%、单甘酯质量分数0.15%和黄原胶质量分数1.5%时，鸡肉糜抗老化效果最好。影响淀粉老化的因素顺序为黄原胶、

单甘酯和β-环糊精。

关键词：淀粉；抗老化；β-环糊精；单甘酯；黄原胶

Effect of β-Cyclodextrin, Monoglycerides and Xanthan Gum on the Anti-Staling Property in Chicken Surimi

ZHANG Mo, CAO Su-wen, YANG Yu-ling*, YOU Yuan

(Jiangsu Provincial Key Laboratory of Quality Controls and Further Processing of Grain and Oils, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210046, China)

Abstract: The impact of β-cyclodextrin, monoglyceride and xanthan gum on the anti-staling property of chicken surimi was studied using a rheometer. Single factor experiments showed that the addition of 0.2% (m/m) β-cyclodextrin had a better effect on the anti-staling property of chicken surimi. When the concentration of monoglyceride and xanthan gum increased gradually, the anti-staling ability of chicken surimi increased. The results of orthogonal array experiments showed that the highest anti-staling property was obtained for chicken surimi with the addition of 0.15% (m/m) β-cyclodextrin, 0.15% (m/m) monoglyceride and 1.5% (m/m) xanthan gum. The anti-staling property of chicken surimi was affected in decreasing order of important by xanthan gum, monoglycerides and β-cyclodextrin.

Key words: starch; anti-staling property; β-cyclodextrin; monoglycerides; xanthan gum

中图分类号：TS201.7文献标志码：A 文章编号：1001-8123（2014）02-0001-04

淀粉作为增稠剂、赋形剂、胶凝剂广泛应用于我国的糜类肉制品中。在午餐肉罐头、火腿肠、哈尔滨红肠、热狗、烤肠等糜类肉制品中，淀粉添加量为2%～20%[1]。添加了淀粉的肉制品在贮藏期间会发生淀粉的老化现象，导致产品的硬度持续增加、弹性逐渐下降、脱水收缩等不良后果，造成肉制品质量下降，这一直是困扰肉品企业并难以解决的问题。

目前关于单纯淀粉体系老化和抗老化特性的研究报道较多，已经发现低聚糖、多糖类、乳化剂和酚类物质具有一定的抗老化效果，这些具有抗老化特性的试剂也可以称为抗老化剂。其中低聚糖如环糊精等具有抗老化效果；多糖类包括黄原胶、卡拉胶、明胶、亚麻籽胶和瓜尔胶等；乳化剂类包括分子蒸馏单甘酯、硬脂酰乳酸钠、硬脂酰乳酸钙等；茶多酚等酚类具有一定的抗老化特性[2]。……