| 大豆蛋白对鲢鱼肌原纤维蛋白凝胶特性的影响 |
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| 引用本文： | 王玲娣,张坤生,任云霞.大豆蛋白对鲢鱼肌原纤维蛋白凝胶特性的影响[J].食品研究与开发,2011,32(10):30-33. |
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| 作者姓名： | 王玲娣 张坤生 任云霞 |
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| 作者单位： | 天津市食品生物技术重点实验室,天津商业大学食品工程系,天津300134 |
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| 摘 要： | 将大豆分离蛋白经不同的变性温度及变性时间处理后,与鲢鱼肌原纤维蛋白以不同的比例混合制备热诱导凝胶。通过测定混合蛋白体系的凝胶强度及保水性,分析热变性大豆分离蛋白对混合凝胶特性的影响。结果表明,热变性后的大豆分离蛋白可以改善混合蛋白凝胶体系的凝胶强度及保水性,其中,大豆分离蛋白经过100℃变性180 min后,二者以1∶4的比例混合,得到的混合凝胶强度及保水性最佳。
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| 关 键 词： | 肌原纤维蛋白 大豆分离蛋白 热变性 凝胶特性 |
Effect of Preheated Soybean Protein Isolate on the Gel Properties of Myofibrillar Protein from Silver Carp |
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| WANG Ling-di,ZHANG Kun-sheng,REN Yun-xia.Effect of Preheated Soybean Protein Isolate on the Gel Properties of Myofibrillar Protein from Silver Carp[J].Food Research and Developent,2011,32(10):30-33. |
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| Authors: | WANG Ling-di ZHANG Kun-sheng REN Yun-xia |
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| Affiliation: | WANG Ling-di,ZHANG Kun-sheng,REN Yun-xia (Tianjin Key Laboratory of Food Biotechnology,Department of Food Engineering,Tianjin University of Commerce,Tianjin 300134,China) |
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| Abstract: | Soybean protein isolate(SPI)was preheated with different denaturation temperature and time,then mixed with myofibrillar protein isolate(MPI)from silver carp at different ratios to obtain heat-induced gels separately.The gel strength and water holding capacity of the gels were determined to analyse the effects of preheated SPI on mixed protein gels.The results showed that the gel strength and water holding capacity of mixed protein gels were improved by addition of preheated SPI.The gel with MPI and SPI whic... |
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| Keywords: | myofibrillar protein isolate soy protein isolate heat denaturation gel properties |
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