牛血浆蛋白对猪肉盐溶蛋白质凝胶特性的影响  

Effects of Bovine Plasma Proteins on Gel Properties of Salt-Soluble Proteins from Pork

作　　者：冯云[1] 张伟清[1] 彭增起[1] 孟晓霞[1] 崔国梅[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2011年第13期28-31,共4页Food Science

基　　金：国家现代农业(肉牛)产业技术体系建设专项(nycytx-38)

摘　　要：以牛血浆和猪后腿肉为原料,研究牛血浆蛋白对猪肉盐溶蛋白质加工特性的影响。结果表明:牛血浆具有改善猪肉盐溶蛋白质凝胶特性的作用,当pH6.5时,添加牛血浆蛋白0.9g/100mL时效果最佳;添加0.9g/100mL牛血浆蛋白的猪肉盐溶蛋白凝胶煮制损失、凝胶保水性、凝胶强度与添加0.125g/100mL微生物转谷氨酰胺酶(MTG)的凝胶相当。Effects of bovine plasma proteins （BBP） on heat-induced gel properties of salt-soluble proteins （SSP） from pork hind leg muscles were investigated. The results showed that BBP improved functional properties of SSP gels, and when the pH value was 6.5, the optimum addition amount of BBP addition was 0.9 g/100 mL. It was also discovered that salt-soluble protein gels with added BBP and microbial transglutaminase （MTG） at respective levels of 0.9 g/100 mL and 0.125 g/100 mL had similar cooking loss, water holding capacity （WHC） and gel strength.

关 键 词：猪肉 牛血浆蛋白 转谷氨酰胺酶 凝胶特性 

分 类 号：TS251.93[轻工技术与工程—农产品加工及贮藏工程]