磷酸盐混合物对鸡胸肉盐溶蛋白凝胶特性的影响  

Study on the Effect of Polyphosphates Mixtures on Gel Properties of Chicken Breast Salt Soluble Proteins

作　　者：彭增起[1] 李继红[2] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095 [2]中国农业大学生物学院,北京100094

出　　处：《食品科学》2006年第7期58-61,共4页Food Science

摘　　要：本试验以艾维茵肉鸡鸡胸肉为试材,采用混料回归试验设计,在特定的条件下加入不同配比的磷酸盐TSPP、STPP、HMP,提取盐溶蛋白,制备热诱导凝胶。通过蛋白含量及其组分、凝胶保水性、流变性的测定,筛选最适磷酸盐混合物。结果表明,不同磷酸盐混合物改善凝胶特性的程度不同。在0.01mol/LMgCl2、0.6mol/LNaCl和pH7.0条件下,改善鸡胸肉盐溶蛋白凝胶特性的最佳磷酸盐配比为TSPP:STPP:HMP=1/3:5/12:1/4。当这种磷酸盐混合物的添加量为3g/kg时,可使鸡胸肉盐溶蛋白凝胶保水性和流变特性保持较高水平。The gel functional properties of salt soluble proteins of chicken breast was studied here by Mixed regression design in this experiment. Different polyphosphates mixture（STPP, DSPP, HMP） were applied to improve the meat quality in a certain cases. The protein content, protein composition, water-holding-capacity（WHC）, rheological properties of heat-induced gel of chick breast were measured and analysed, so that the better polyphosphates mixture was choosed. The main research contents were as followed： the effect of different polyphosphates mixture was different. In oertain cascs（0.01mol/L MgCl2, 0.6mol/L NaCl, pH7.0）, the WHC and rheological properties of the chicken breast gel was better when the polyphosphates mixture was DSPP： STPP：HMP = 1/3：5/12：1/4 and total amount was 3g/kg.

关 键 词：磷酸盐 鸡胸肉 凝胶 特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]