大豆分离蛋白对兔肉盐溶蛋白凝胶特性的影响  

Effect of Soy Protein Isolate on Gel Proprities of Salt-soluble Protein in Rabbit Meat

作　　者：李先保[1] 程千赫[1] 

机构地区：[1]安徽科技学院食品药品学院,安徽凤阳233100

出　　处：《食品与发酵工业》2010年第5期133-139,共7页Food and Fermentation Industries

摘　　要：研究了不同添加量的大豆分离蛋白对兔肉盐溶蛋白凝胶特性的影响,探讨不同pH、不同温度条件对兔肉盐溶蛋白的凝胶强度、切片性以及保水性的影响,通过实验分析得出,当温度为65℃、pH为5.5时,添加4.5%的大豆分离蛋白,此时兔肉盐溶蛋白的凝胶强度、切片性及保水性均达到最大值。The effect of soy protein isolate on gel proprieties of salt - soluble protein of rabbit meat was studied. The gel strength, slicing and water - holding capacity of rabbit meat salt - soluble protein under different pH and temperature conditions were measured. The results showed that rabbit meat salt - soluble protein had higher gel strength, better slicing and water - holding capacity at 65 ℃ , pH 5.5, with 4.5 % soy protein isolates.

关 键 词：大豆分离蛋白 凝胶强度 切片性 保水性 

分 类 号：TS251.54[轻工技术与工程—农产品加工及贮藏工程]