不同添加剂对鸡腿肉盐溶蛋白热诱导凝胶保水性的影响  

EFFECT OF VARIOUS ADDITIVES ON WATER HODLING CAPACITY OF HEAT-INDUCED GEL OF CHICKEN SALT-SOLUBLE PROTEIN

作　　者：杨传玉[1] 孙京新[1] 罗欣[2] 张文洁[1] 王井泉[1] 苏婷婷[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,青岛市现代农业质量与安全工程重点实验室,山东青岛266109 [2]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品研究与开发》2009年第10期164-167,共4页Food Research and Development

基　　金：国家科技支撑项目科研专项经费调理肉制品综合保鲜技术研究(2007BAD70B01)

摘　　要：以鸡腿肉为原料,研究不同添加剂对鸡肉盐溶蛋白热诱导凝胶保水性的影响。从鸡腿肉中提取盐溶蛋白,再向盐溶蛋白溶液中分别添加大豆分离蛋白(3%、5%、7%、9%、11%)、卡拉胶(0.1%、0.3%、0.5%、0.7%、0.9%)、花生蛋白(3%、5%、7%、9%、11%),再分别在40℃～90℃加热,形成热诱导凝胶,用离心法测定其凝胶的保水性。结果表明,当大豆分离蛋白、卡拉胶、花生蛋白单独分别添加浓度为7%、0.5%、7%,加热温度分别为80、70、80℃时,凝胶的保水性达到最佳。The effect of various additives on water holding capacity （WHC）eat-induced gel of chicken salt-soluble protein was studied. The salt-soluble protein was extracted from chicken leg meat. Soy protein isolate （3 %,5 %,7 %,9 %, 11%）, carrageenan （0.1%,0.3 %,0.5 %,0.7 %,0.9 %） and peanut protein （3 %,5 %,7 %, 9 %, 11% ） were incorporated isolatly into the solution of salt-soluble protein. Then the different salt-soluble protein was heated from 40℃ to 90 ℃. And the WHC of gel was mensurated by the centrifugal method. The results indicated that when the concentration of soy protein isolate,carrageenan and peanut protein reached to 7 %, 0.5 %, 7 % and the heat temperature was 80,70,80℃ respectively , the gel had the optimum WHC.

关 键 词：鸡肉 盐溶蛋白 热诱导凝胶 保水性 

分 类 号：TS251[轻工技术与工程—农产品加工及贮藏工程]