牛血浆蛋白凝胶特性研究  

Study on Gel Properties of Bovine Plasma Proteins

作　　者：孟晓霞[1] 彭增起[1] 靳红果[1] 吴定晶[1] 冯云[1] 崔国梅[1] 

机构地区：[1]南京农业大学食品与科技学院,江苏南京210095

出　　处：《食品研究与开发》2012年第5期157-160,共4页Food Research and Development

基　　金：农业部现代农业(肉牛)产业技术体系专项经费资助项目(项目编号nycytx-38)

摘　　要：研究不同加工条件如蛋白浓度、加热温度、离子强度和pH对牛血浆蛋白凝胶特性的影响。结果表明：蛋白浓度的提高有利于凝胶的形成,且形成凝胶的最低血浆蛋白浓度是4.0%;4.8%的血浆蛋白,线性升温到85℃保温20 min,能够很好形成凝胶,呈果冻状,光滑有弹性;NaCl浓度在1.0 mol/L以下时,血浆蛋白凝胶强度随离子强度的变化是先增加后减小,0.3 mol/L时取得最佳效果;在pH6.0~9.0范围内,pH为9.0时牛血浆蛋白凝胶的凝胶强度较好,保水性高,蒸煮损失低。NaCl和pH对于牛血浆蛋白的凝胶特性有极显著的互作效应。The effects of different processing conditions on the gel properties of bovine plasma proteins were studied,including protein concentration,heating temperature,ionic strength and pH.The result showed that increased protein concentration would contribute to better protein gel,and the lowest concentration to form gel was 4.0 %.When the bovine plasma proteins concentration was 4.8 % and the heating temperature was 85 ℃,maintaining 20 min,the gel was smooth and elastic,with ideal gel properties.When the concentration of NaCl in the 1.0 mol/L below,the gel strength would first increased and then decreased with the increasing of ionic strength,and at the concentration of 0.3 mol/L the gel strength reached the peak.In the 6.0-9.0 range,when pH was 9.0,the gel properties were comparatively better with stronger gel strength,higher water holding capacity and lower cooking loss.NaCl and pH for the gel properties of bovine plasma proteins had significant interaction.

关 键 词：牛血浆蛋白 凝胶强度 保水性 蒸煮损失 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]