鸡腿肉盐溶蛋白质热诱导凝胶保水性及其影响因素的研究  

Study on gelatin WHC of salt-soluble protein of chicken thigh and the affecting factors

作　　者：赵春青[1] 亢春雨[2] 

机构地区：[1]保定广播电视大学,河北保定071001 [2]河北农业大学食品科技学院,河北保定071001

出　　处：《食品工业科技》2008年第9期148-151,共4页Science and Technology of Food Industry

摘　　要：以鸡腿肉为材料,采用L9(34)正交设计,研究了pH、CaCl2、三聚磷酸盐、六偏磷酸盐和焦磷酸盐对鸡肉盐溶蛋白质热诱导凝胶保水性的影响。结果表明,当pH6.5±0.1时,主要的影响因素是三聚磷酸盐和六偏磷酸盐;当pH6.9±0.1时,影响凝胶保水性的主要因素为氯化钙和焦磷酸盐。观察电泳图谱可知,主要的蛋白质带是肌球蛋白、肌动蛋白和肌原纤维碎片。肌球蛋白质带宽、颜色深,凝胶保水性高,由此可知,影响凝胶保水性的主要蛋白质是肌球蛋白。The salt soluble protein of chicken thigh（CT） was extracted with buffer that contained different levels of DSPP,HMP,STP by orthogonal design L9 （3^4） ,the heat induced gels of the salt soluble proteins were prepared. The water-holding capacity（WHC）of the gels were investigated. The results showed that when pH was 6.5 ± 0.1, the main factors affecting WHC of heat induced gels of CT were STP and HMP; when pH was 6.9 ± 0.1, the main factors affecting WHC of heat induced gels of CT were CaCl2 and DSPP. The major protein bands were myosin, actin,myfibrilar fragment on electrophoresis. The wider myosin band was the more dark color,the higher WHC of heat-induced gelatin was. The main protein affecting WHC of heat induced gels of CT was myosin.

关 键 词：磷酸盐 保水性 鸡腿肉 凝胶 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]