肌球蛋白与κ-卡拉胶混合胶凝机理的研究  

Studies on the Mechanism of Combined Gelation Formation of Myosin and κ-Carrageenan

作　　者：杨玉玲[1] 周光宏[1] 徐幸莲[1] 王苑[1] 

机构地区：[1]南京农业大学肉品研究实验室

出　　处：《食品与发酵工业》2006年第1期6-10,共5页Food and Fermentation Industries

基　　金：科技部"十五"攻关项目(No.2001BA501A29);中国博士后基金资助项目(序号:2005037738);江苏省博士后基金资助项目

摘　　要：通过研究pH、离子强度和钾离子对肌球蛋白与卡拉胶混合溶液粘弹性的影响,揭示了肌球蛋白与κ-卡拉胶混合胶凝的机理。肌球蛋白与卡拉胶混合胶凝的过程是肌球蛋白在加热过程中首先胶凝,然后卡拉胶在降温过程中胶凝并使体系胶凝能力增强,卡拉胶的作用一般处于次要地位。较高pH可导致肌球蛋白与卡拉胶混合凝胶能力下降;低离子强度使肌球蛋白与卡拉胶混合胶凝能力明显增强;钾离子促进了卡拉胶的凝胶作用,在肌球蛋白与卡拉胶混合胶凝过程中占主要地位。The mechanism of combined gelation of myosin and k-carrageenan was investigated by determining the effects of k-carrageenan on the myosin viscoelasticity and the effects of pH value, ionic strength and K^＋ concentration on the viscoelasticity of myosin and k-carrageenan. Results indicated that myosin gelled firstly during heating, and then k-carrageenan gelled during cooling among the process of gelation. The k-carrageenan enhanced the gelation capacity of the system. The gelation role of k-carrageenan was usually minor. Higher pH value led to gelation capacity of myosin and k-carrageenan. Lower ionic strength dramatically enhanced the gelation capacity of myosin and k-carrageenan. K^＋ strengthened k-carrageenan galetion,and k-carrageenan had major effect in the gelation of myosin and k-carrageenan in the presence of K^＋ .

关 键 词：肌球蛋白 卡拉胶 粘弹性 凝胶 

分 类 号：TS201[轻工技术与工程—食品科学]