| 复配胶在低脂肉糜制品中的作用机理 |
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| 引用本文： | 许时婴,李博,王璋.复配胶在低脂肉糜制品中的作用机理[J].食品与生物技术学报,1996,15(2). |
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| 作者姓名： | 许时婴 李博 王璋 |
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| 摘 要： | 研究了亲水胶体类脂肪代用品──复配胶在低脂肉糜制品中的作用机理，使用扫描电子显微镜（ＳＥＭ）观察了添加复配胶的低脂肉制品的超微结构，提出了脂肪球分散在由蛋白质、复合多糖形成的三维网状结构中的模型，并对持水持油作用机理进行了探讨。
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| 关 键 词： | 机理 肉脂率 复合稳定剂／脂肪代用品 复配胶 低脂肉制品 复合多糖 |
The Interaction Mechanism of Gum Blend in Low Fat Meat Product |
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| Xu Shiying,Li Bo,Wang Zhang.The Interaction Mechanism of Gum Blend in Low Fat Meat Product[J].Journal of Food Science and Biotechnology,1996,15(2). |
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| Authors: | Xu Shiying Li Bo Wang Zhang |
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| Abstract: | The interaction mechanism of hydrocolloid fat substitute-Gum blend in low fat meat product was studied. The microstructure of low fat meat product with gum blend was observed by using Scanning Electron Microscopy. The results showed that network of gel matrix was formed by the interaction of gum blend and protein. The model of three dimensional network formed from protein and polysaccharide blend,in which fat globule dispersed, was proposed. The mechanism responsible for the holding water and fat by the network was also discussed. |
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| Keywords: | Theories Meat-fat ratio Compound stabilizers/Fat substitute Gum blend Low fat meat product Polysaccharide blend |
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