鸡肉肌原纤维蛋白与卡拉胶混合凝胶质构特性的研究  

Studies on the Textural Properties of Chicken Myofibrillar Protein and Carrageenan Mixed Gel

作　　者：杨玉玲[1] 姜攀[1] 贾继荣[1] 马云[1] 

机构地区：[1]南京财经大学食品学院,江苏省粮油品质控制重点实验室,江苏南京210003

出　　处：《食品与发酵工业》2008年第6期16-19,共4页Food and Fermentation Industries

基　　金：江苏省自然科学基金(KB2006175);科技部农业科技成果转化项目(2006GB2C100093)

摘　　要：研究了肌原纤维蛋白(MP)及其与卡拉胶混合凝胶质构特性和保水性。结果表明:MP凝胶的硬度、弹性和保水性均随浓度增加而呈近线性增加的趋势;在MP中加入卡拉胶,能明显增加凝胶的硬度和保水性,并改善样品的弹性。MP与卡拉胶的混合凝胶的弹性和保水性交化很小,影响MP与卡拉胶混合凝胶硬度的主次因素依次为二者浓度配比、离子强度和pH值。Textural properties and water holding capacity （WHC） of myofibrillar protein （MP） gel, and MP and carrageenan mixed gel were studied. The results showed that the hardness, springiness and WHC of MP gel almost increased proportionately. Addition of carrageenan to MP could increase the hardness, WHC and springiness. Springiness and WHC of the MP and carrageenan mixed gel changed little. The factors which affected the hardness of the mixed gel were the order of MP.carrageenan ratios, ionic strength and pH.

关 键 词：肌原纤维蛋白 卡拉胶 凝胶 质构特性 保水性(WHC) 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]