卡拉胶和肌原纤维蛋白混合凝胶质构特性的研究  

Study on Textural Properties of Carrageenan-Myofibrillar Protein Mixed Gel

作　　者：马云[1] 董秋颖[1] 郎正[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210003

出　　处：《食品研究与开发》2010年第1期42-46,共5页Food Research and Development

摘　　要：研究卡拉胶和肌原纤维蛋白(MP)浓度比、pH、离子强度和[K+]对混合凝胶质构特性的影响。结果表明:影响混合凝胶硬度和黏着性的主次因素依次为:[K+]、离子强度、浓度比、pH;影响混合凝胶弹性的因素依次为:[K+]、浓度比、pH、离子强度;影响混合凝胶黏聚性的因素依次为:离子强度、[K+]、浓度比、pH。The effects of different factors including concentration ratio of carrageenan and myofibrillar protein,pH,ionic strength and [K＋] on the textural properties of the carrageenan-myofibrillar protein mixed gel were studied.The results showed that the factors which affected the hardness and adhesiveness of mixed gel were in the order of [K＋],ionic strength,pH and concentration ratio from major to minor;the factors which affected the springiness of mixed gel were in the order of [K＋],concentration ratio,pH and ionic strength;the factors which affected the cohesiveness of mixed gel were in the order of ionic strength,[K＋],concentration ratio and pH.

关 键 词：卡拉胶 肌原纤维蛋白 混合凝胶 质构特性 

分 类 号：TS201[轻工技术与工程—食品科学]