磷酸盐对肌球蛋白热凝胶硬度、保水性和超微结构的影响  

Effect of Phosphates on Heat-induced Gelation Properties of Myosin from Rabbit Skeletal Muscles

作　　者：徐幸莲[1] 王霞[1] 周光宏[1] 林丽军[1] 黄红兵[1] 

机构地区：[1]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,江苏南京210095

出　　处：《食品科学》2005年第3期42-46,共5页Food Science

摘　　要：本文研究了焦磷酸钠(SPP)、三聚磷酸钠(TPP)和六偏磷酸钠(HMP)对肌球蛋白热诱导凝胶硬度、保水性和超微结构的影响。结果显示:　SPP和TPP使凝胶硬度下降,HMP则相反;SPP和TPP可降低PM和提高SMp凝胶的保水性,而HMP可增大两者保水性;扫描电子显微镜观察凝胶超微结构发现,SPP、TPP使得蛋白凝胶网络中交联轴变长,孔洞直径变大,HMP的影响程度要小于前两者。Effects of phosphates on heat-induced gelation properties (Hardness, Water holding Capacity and ultra microstructure) of myosin from rabbit skeletal muscles were studied. Results showed that Sodium pyrophosphate (SPP) and Trimeric sodium phosphate (TPP) decreased the gel hardness and Pasoas major(PM) gel WHC, but increased Semimembranosus proprius (SMp)gel WHC, while Sodium hexametahposphate (HMP) improved the gel hardness and WHC. Scanning electron micrographs of the ultra microstructure of gels showed that gel structure became less uniformity, and had longer, thicker cross- linkage and larger pore size with more SPP and TPP, but HMP had smaller effect on gel structure.

关 键 词：兔骨骼肌 肌球蛋白 凝胶 硬度 保水性 超微结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]