高压预处理及加热方式对混合蛋白凝胶特性的影响  

The Effects of Pressure Pretreatment on Heat-induced Gel Properties of Mixed Proteins

作　　者：王苑[1] 杨玉玲[1] 周光宏[1] 朱学伸[1] 

机构地区：[1]南京农业大学教育部肉品加工与质量控制重点实验室

出　　处：《食品与发酵工业》2007年第7期18-21,共4页Food and Fermentation Industries

基　　金：科技部973计划(No.2006CB708212);十一五计划(No.2006BAD05A03);江苏省自然科学基金资助项目(No.B2006175)

摘　　要：将鸡肉肌原纤维蛋白(MPI)和大豆分离蛋白(SPI)按体积比1∶1混合,经过100、200、400、600MPa高压预处理20min,在40、55、70、85℃水浴加热20min制成凝胶,研究了凝胶的质构特性、保水性及微观结构。结果表明,55℃加热制备的凝胶明显优于传统线性升温制备的凝胶,硬度、弹性、保水性分别提高了35.50%、27.71%、47.29%。微观观察发现,混合蛋白高压处理后,形成的凝胶结构均匀致密,然而过高的压力预处理对混合蛋白凝胶会产生破坏作用。The effect of high pressure on heat-induced gelation of chicken myofibrillar protein isolate （MPI）mixed with soy protein isolate （SPI） was investigated. At first, the mixed proteins were pretreated under 100 MPa, 200 MPa, 400 MPa, 600 MPa, and then were heated at 40 ℃, 55 ℃, 70℃, 85 ℃ for 20 min. It was found that the structures and characteristics of the gels were better than the traditional heat-induced mixed gels. Hardness, springiness and water holding capacity （WHC） were improved by 35.50%, 27.71% and 47.29%, respectively. The conclusion was that 100 MPa was potentially useful to improve the gel-forming ability of mixed proteins, while too much higher pressure could destroy the gels.

关 键 词：高压 肌原纤维蛋白 大豆分离蛋白 凝胶 质构特性 微观结构 

分 类 号：TS201[轻工技术与工程—食品科学]