猪肉盐溶蛋白质热诱导凝胶功能特性的研究  

Studies on gelling properties of pork salt-soluble protein

作　　者：赵春青[1] 李继红[2] 彭增起[3] 

机构地区：[1]保定广播电视大学,河北保定071000 [2]北京农业大学生科院,北京100083 [3]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品工业科技》2005年第8期84-87,共4页Science and Technology of Food Industry

摘　　要：以猪背最长肌为材料,采用L9(34)正交设计及混料回归分析研究了猪背最长肌盐溶蛋白质热诱导凝胶保水性和凝胶超微结构。结果表明,猪背最长肌最佳提取条件为MgCl2浓度0.01mol/L、NaCl浓度0.6mol/L、提取液pH7.0,其凝胶的保水性为69.26%。扫描电镜研究结果显示,保水性不同的凝胶,其超微结构表现出很大的差异, 保水性为69.26%,其凝胶的网络比较均匀、细致,蛋白束平滑;保水性为37.81%,其凝胶的网状结构粗糙、疏松、不均匀。The salt soluble protein of pig Iongissimousdorsi muscle was extracted with buffer that contained different levels of DSPP design L9 （3^4）,the heat HMP, STP by orthogonal nduced gels of the salt soluble proteins were prepared.The water-holding capacity and the ultrastructure of the gels were investigated.The results showed that the optimal condition is NaCl 0.6mol/L, MgCl2 0.lmol/L, pH7.0, WHC69.26%. The scanning electromicroscopy showed that gels with different WHC had quite different ultrastructures.

关 键 词：保水性 超微结构 凝胶 猪肉 

分 类 号：TS201.21[轻工技术与工程—食品科学]