草鱼盐溶蛋白保水性及流变性质的研究  

Studing WHC and Rheological Properties of Salt Soluble Proteins of Carp

作　　者：于巍[1] 周坚[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,武汉430023

出　　处：《食品与发酵工业》2007年第10期72-75,共4页Food and Fermentation Industries

基　　金：湖北省重大科技攻关项目(No.2005AA205A05)

摘　　要：研究了混合磷酸盐对盐溶蛋白的凝胶保水性影响及对其流变性进行测定,分析蛋白动态流变性质以及凝胶强度与保水性的相关性。结果表明:添加磷酸盐可提高盐溶蛋白的保水性;添加不同配比的混合磷酸盐对盐溶蛋白凝胶的保水性和凝胶强度影响显著;盐溶蛋白最终凝胶强度很大程度上受42.1～45.6℃或之前的凝胶强度的影响,盐溶蛋白的凝胶强度与凝胶的保水性不相关。Study the influence of mixed polyhosphates into salt soluble proteins on water holding capability（WHC） and theological. Analyzing properties of theological the correlation of gel strength and WHC. Experimental results showed that adding polyhosphates may improve the WHC of protein gel,adding the different percentage polyhosphates bring about the significant influences of gel WHC and strength, the final gel strength is determined by the gel strength at 42.1-45.6℃ and there is not correlation between strength and WHC of protein gel.

关 键 词：混合磷酸盐 盐溶蛋白 保水性(WHC) 流变 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]