影响鸡骨髓蛋白质变性的因素研究  

Study on factors that influence the denaturation of chicken marrow protein

作　　者：李静[1] 李兴民[1] 刘毅[1] 戴瑞彤[1] 常铮[2] 李娜[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京大发正大有限公司,北京101309

出　　处：《食品工业科技》2008年第1期72-73,76,共3页Science and Technology of Food Industry

基　　金：国家“十一五”科技攻关计划项目(2006BAD05A15)

摘　　要：主要研究了不同的加热温度、加热时间、盐含量、pH以及脂肪含量对鸡骨髓中蛋白质变性率的影响。结果发现,随着加热温度、加热时间的延长和盐含量的增加,鸡骨髓中蛋白质变性率不断增加,然后趋于平缓。当pH为7时,蛋白质的变性率最高达77.10%;pH为7.86时,蛋白质的变性率最低为26.91%。脂肪的存在对蛋白质的变性具有保护作用。The effects of temperature, time, salt content, pH and fat content on the protein denaturation rate of chicken marrow was studied. The result revealed that time, temperature and salt content unceasingly increased the protein denaturation rate of chicken marrow and then flatten out. When pH was 7,the protein denaturation rate most raised to 77.10%; when pH was 7.86,the protein denaturation rate decreased to 26.91 %.The fat existence had the protective function to the protein denaturation.

关 键 词：鸡骨髓 热处理 蛋白质变性 变性率 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]