| 牛血浆蛋白对猪肉盐溶蛋白质凝胶特性的影响 |
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| 引用本文： | 冯云,张伟清,彭增起,孟晓霞,崔国梅.牛血浆蛋白对猪肉盐溶蛋白质凝胶特性的影响[J].食品科学,2011,32(13):28-31. |
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| 作者姓名： | 冯云 张伟清 彭增起 孟晓霞 崔国梅 |
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| 作者单位： | 南京农业大学 农业部农畜产品加工与质量控制重点开放实验室 |
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| 基金项目： | 国家现代农业(肉牛)产业技术体系建设专项(nycytx-38) |
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| 摘 要： | 以牛血浆和猪后腿肉为原料，研究牛血浆蛋白对猪肉盐溶蛋白质加工特性的影响。结果表明：牛血浆具有改善猪肉盐溶蛋白质凝胶特性的作用，当pH6.5时，添加牛血浆蛋白0.9g/100mL时效果最佳；添加0.9g/100mL牛血浆蛋白的猪肉盐溶蛋白凝胶煮制损失、凝胶保水性、凝胶强度与添加0.125g/100mL微生物转谷氨酰胺酶(MTG)的凝胶相当。
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| 关 键 词： | 猪肉 牛血浆蛋白 转谷氨酰胺酶 凝胶特性 |
Effects of Bovine Plasma Proteins on Gel Properties of Salt-Soluble Proteins from Pork |
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| FENG Yun,ZHANG Wei-qing,PENG Zeng-qi,MENG Xiao-xia,CUI Guo-mei.Effects of Bovine Plasma Proteins on Gel Properties of Salt-Soluble Proteins from Pork[J].Food Science,2011,32(13):28-31. |
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| Authors: | FENG Yun ZHANG Wei-qing PENG Zeng-qi MENG Xiao-xia CUI Guo-mei |
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| Affiliation: | Key Laboratory of Agricultural and Animal Products Processing and Quality Control, Ministry of Agriculture,
Nanjing Agricultural University, Nanjing 210095, China |
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| Abstract: | Effects of bovine plasma proteins(BBP) on heat-induced gel properties of salt-soluble proteins(SSP) from pork hind leg muscles were investigated.The results showed that BBP improved functional properties of SSP gels,and when the pH value was 6.5,the optimum addition amount of BBP addition was 0.9 g/100 mL.It was also discovered that salt-soluble protein gels with added BBP and microbial transglutaminase(MTG) at respective levels of 0.9 g/100 mL and 0.125 g/100 mL had similar cooking loss,water holding capac... |
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| Keywords: | pork bovine plasma proteins transglutaminase(TGase) gel properties |
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