鸡胸肉盐溶蛋白热诱导凝胶保水性和超微结构的研究  

Study on WHC and Ultrastructure of Heat-induced Gelation of CB Salt-soluble Protein

作　　者：亢春雨[1] 赵春青[2] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]保定广播电视大学,河北保定071000

出　　处：《食品科学》2007年第1期50-53,共4页Food Science

摘　　要：本文以鸡胸肉为材料,采用L9(34)正交设计及混料回归分析研究了鸡胸肉盐溶蛋白热诱导凝胶保水性和凝胶超微结构。结果表明,鸡胸肉最佳提取条件为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96.92%。扫描电镜观察显示,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96.92%,其凝胶的网络结构比较均匀、细致,蛋白束平滑;保水性为52.19%其凝胶的网状结构粗糙、疏松、不均匀。磷酸盐的最佳组合为:DSPP0.04g、STPP0.05g、HMP0.03g。The salt soluble protein of chicken breast was extracted with buffer that contained different levels of DSPP, HMP, STPP by orthogonal design L9（34）. Thus the heat induced gels of the salt soluble proteins were prepared and the waterholding capacity and the ultrastructure of the gels were investigated. The results showed that the optimal conditions are： NaC10.6mol/L, MgCl2 0.1mol/L, pH 7.0 and WHC 96.92%. The analysis of electric scanmicrescopy showed that gels with different WHC ulwastructures showing homogeneity, smoothness and fineness in the gel reach 96.92% WHC better than those in the gel of 52.19% WHC. The optimum levels of polyphosphates are DSPP 0.04g, STPP 0.05g, HMP 0.03g respectively.

关 键 词：保水性 超微结构 凝胶 鸡胸肉 

分 类 号：TS201.2[轻工技术与工程—食品科学]