明胶和肌原纤维蛋白混合凝胶特性的研究  

Study on Properties of Gelatin-Myofibrillar Mixed Gelatin

作　　者：董秋颖[1] 杨玉玲[1] 董哲[1] 陆松英[1] 周然[1] 

机构地区：[1]南京财经大学食品科学与工程学院

出　　处：《食品与发酵工业》2010年第2期71-75,共5页Food and Fermentation Industries

基　　金：江苏省自然基金资助项目(BK2006175)

摘　　要：通过改变凝胶形成的环境条件,对明胶-肌原纤维蛋白(myofibrillar prote in,MP)混合凝胶的质构和流变特性进行了研究。结果表明:MP浓度和明胶浓度对其本身凝胶质构特性有显著的影响。少量添加明胶降低了混合凝胶的硬度,但却改善了凝胶的弹性;明胶添加量的变化对硬度和模能量G’的影响较大,而对弹性的影响较小;混合凝胶的硬度随着pH增加而逐渐增加,而G’逐渐减小;影响混合凝胶硬度和弹性的主次因素依次为,明胶和MP浓度比、pH、离子强度。The textural and rheological properties of the gelatin-myofibrillar mixed gels were studied by changing the conditions of gel formation. The results showed that MP concentration and gelatin concentration had significant effect on its textural properties. A few addition of gelatin decreased the hardness of mixed gel, but improved the springiness. The concentration ratio of gelatin and myofibrillar influenced hardness and G＇obviously. But it affected springiness insignificant. With the increase of pH, the hardness of the mixed gel increased while G＇decreased . The factors affected the hardness and springiness of mixed gel were both in the order of concentration ratio, pH and ionicstrength.

关 键 词：明胶 肌原纤维蛋白 混合凝胶 质构特性 流变特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]