高压处理对肌原纤维和大豆分离蛋白混合凝胶特性的影响  

Effects of High Pressure on Mixture Gelatin of Myofibrillar and Soy Protein Isolate

作　　者：王苑[1] 朱学伸[1] 周光宏[1] 郭昌杰[1] 

机构地区：[1]南京农业大学肉品加工与质量控制教育部重点实验室,江苏南京210095

出　　处：《江西农业学报》2007年第5期105-108,共4页Acta Agriculturae Jiangxi

基　　金：江苏省自然科学基金(KB2006175);江苏省博士后资金资助项目;科技部973计划资助项目(2006CB708212)

摘　　要：将鸡肉肌原纤维蛋白和大豆分离蛋白按1∶1比例混合并溶解于0.3mol/L、pH6.0的NaCl溶液后,分别在100、200、400、600MPa的高压下处理凝胶。研究结果表明:100MPa和600MPa压力下均不能获得混合蛋白凝胶,200MPa和400MPa压力下制得的凝胶在48h后获得稳定的凝胶特性,均优于传统热凝胶,但是其保水性不及热凝胶。电镜照片显示高压诱导凝胶的网络结构较热凝胶更加致密。Chicken myofibrillar and soy protein isolate were rrnxed at 1：1 and dispersed in 0.3mol/L NaCI solution. Mixture was treated by high pressure of 100,200,400,600MPa, respectively. Results indicated that mixed protein did not form gelatin under the pressure of 100MPa and 600MPa, the texture of the pressure - induced gelatin （200MPa, 400MPa）, which got stable at 48 h, was better than that of heat - induced gelatin,however,water holding capacity （WHC） was not as good as that of heat - induced gelatin. The electronic mierographs scanning indicated that spacious structure of pressure - induced gelatin was denser than that of heat - induced gelatin.

关 键 词：高压 凝胶 保水性 质构特性 微观结构 

分 类 号：TS201.2[轻工技术与工程—食品科学]