牛肉盐溶蛋白质热诱导凝胶特性研究  

Heat-induced Gelation Properties of Salt-soluble Proteins from Beef Muscle

作　　者：靳红果[1] 彭增起[1] 周光宏[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2008年第8期95-99,共5页Food Science

摘　　要：实验以牛背最长肌为材料,采用L9(34)正交设计研究了MgCl2、NaCl和pH值对盐溶蛋白质热诱导凝胶特性的影响。研究表明,在0.01mol/L MgCl2-0.6mol/L NaCl-pH值7.0条件下牛背最长肌盐溶蛋白质热诱导凝胶保水性最好,为92.25%,破断应力最高,为14.00kPa。NaCl浓度和pH值对凝胶保水性和凝胶强度均有显著影响(p<0.01)。MgCl2仅对凝胶破断应力影响较大。凝胶的超微结构分析表明,保水性高的凝胶的网络结构比较致密,大量的微细孔洞均匀分布。保水性低的凝胶的网络结构中线条多呈束状、结构粗糙、不均匀。The extraction conditions of salt-soluble protein from beef longissimous dorsi （BLD） muscle with the buffer at different pH values containing different concentration levels of MgCh and NaCl were optimized by orthogonal design L9（3^4）.The results showed that the optimal conditions are MgCh 0.01 mol/L, NaCl 0.6 mol/L and pH 7.0. Under the conditions, the water holding capability （WHC） of product is 92.25%, and the breaking stress is 14.00 kPa. The effects ofpH and NaCl concentraction on and strength of gel are significantly different （p 〈 0.01）, MgCh concentration only affects gel breaking stress. The scanning electromicroscopy showed that the gels with different WHCs have quite different ultrastructures.

关 键 词：凝胶 保水性 凝胶强度 超微结构 牛肉 

分 类 号：Q512.6[生物学—生物化学]