云南本地黄牛肉盐溶蛋白热诱导凝胶功能特性的研究  

Study on Heat-induced Gel Properties of Salt Soluble Muscle Protein of Yellow Cattle in Yunnan

作　　者：常青[1] 黄启超[1] 胡永金[1] 葛长荣[2] 

机构地区：[1]云南农业大学食品科学与技术学院,云南昆明650201 [2]云南省动物营养与饲料重点实验室,云南昆明650201

出　　处：《食品科学》2009年第5期104-108,共5页Food Science

基　　金：云南省科技攻关项目(2004NG04)

摘　　要：以云南本地黄牛的背最长肌和股二头肌为材料,采用L9(34)正交设计研究了不同提取条件对背最长肌和股二头肌的盐溶蛋白热诱导凝胶保水性、蛋白组分及凝胶超微结构的影响。结果表明,云南本地黄牛背最长肌和股二头肌的盐溶蛋白最佳提取条件均为NaCl浓度0.6mol/L、温度70℃、pH7.0,凝胶的保水性分别是96.21%、96.35%。SDS-PAGE电泳和扫描电镜显示,背最长肌和股二头肌在保水性最佳的条件下,其肌球蛋白含量较高,同时凝胶的网络比较均匀、细致。而保水性较差,其肌球蛋白含量比较低,凝胶网络结构粗糙、疏松、不均匀。In the process of preparing heat-induced gel of salt soluble protein from longissimous dorsi (LD) or biceps femoris (BF) of yellow cattle in Yunnan Province, NaCl concentration, temperature and pH affecting the water holding capacity (WHC) of heat-induced gel were optimized through orthogonal test coupled with variance analysis, respectively. The results showed that for both LD and BF, the optimal preparation conditions of heat-induced gel are NaCl concentration 0.6 mol/L, 70 ℃ and pH 7.0, and the correspon...

关 键 词：云南本地黄牛 背最长肌 股二头肌 凝胶特性 盐酸蛋白 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]