| 猪肉盐溶性蛋白热诱导凝胶特性的研究 |
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| 引用本文： | 袁杨,杨晓泉,蒋爱民.猪肉盐溶性蛋白热诱导凝胶特性的研究[J].现代食品科技,2009,25(8):889-891,895. |
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| 作者姓名： | 袁杨 杨晓泉 蒋爱民 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东,广州,510640
2. 华南农业大学食品学院,广东,广州,510642 |
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| 摘 要： | 盐溶性蛋白是影响猪肉制品的保水性及凝胶特性的一类最主要蛋白质,其中对蛋白质热凝胶起决定作用的是肌球蛋白.本试验以猪肉为原料,首先通过单因素试验研究贮藏时间、离子强度、磷酸盐等因素的影响,再通过正交试验得出猪背最长肌(P1d)盐溶蛋白最合适的提取条件:MgCl2浓度0.01 mol/L、NaCl浓度0.5 mol/L、焦磷酸钠及多聚磷酸钠的比例均为0.4%.
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| 关 键 词： | 保水性 凝胶 猪肉 盐溶性蛋白 |
Extraction and Heat-induced Gel Properties of Salt-soluble Pork Protein |
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| YUAN Yang,YANG Xiao-quan,JIANG Ai-min.Extraction and Heat-induced Gel Properties of Salt-soluble Pork Protein[J].Modern Food Science & Technology,2009,25(8):889-891,895. |
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| Authors: | YUAN Yang YANG Xiao-quan JIANG Ai-min |
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| Affiliation: | 1.College of Light Industry and Food Science;South China University of Technology;Guangzhou 510640;China;2.College of Food Science;South China Agricultural of University;Guangzhou 510642;China |
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| Abstract: | The salt-soluble protein is the most important protein affecting water-holding capacity and gel properties of pork, among which myoglobulin is the most effective protein. In this paper, the effects of three factors, including storage time, ionic intensity and phosphates, on the heat-induced gel properties of pork protein were studied by single factor and orthogonal experiments. The most suitable extraction conditions were determined as follows: MgCl20.01 mol/L, NaCl0.5 mol/L, Sodium Pyrophosphate 0.4%, and ... |
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| Keywords: | water-holding capacity gel pork salt-soluble proteins |
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