肌肉蛋白乳化能力测定方法研究  

A Method for Determining the Emulsifying Capacity of Porcine Muscle Protein

作　　者：高菲菲[1] 彭增起[1] 朱易[1] 王复龙[1] 田锐花[1] 万可慧[1] 卢桂松[1] 

机构地区：[1]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2012年第19期155-158,共4页Food Science

摘　　要：通过单因素试验和验证实验确定肌肉蛋白与大豆油剪切乳化的最适条件,从而形成一种测定肌肉蛋白质乳化能力的方法。结果表明:在室温环境下、蛋白匀浆液pH6.25、剪切速率8000r/min、剪切时间10s、静置时间10min时,肌肉蛋白乳化能力验证结果为55mL大豆油/g肌肉蛋白,这与预实验的乳化能力(53mL大豆油/g肌肉蛋白)基本一致,确定了这些参数的适用性和可行性。A method for determining the emulsifying capacity of porcine muscle protein was developed by determining optimal experimental conditions for the emulsification of soybean oil by means of one-factor-at-a-time experiments and validation experiments. The results showed that when its homogenate at pH 6.25 was sheared at 8000 r/min and ambient temperature for 10 s and then left to stand for 10 min, the emulsifying capacity of porcine muscle protein was 55 mL of soybean oil per gram of sample, which was in basic agreement with 53 mL of soybean oil per gram of sample obtained by shearing at 8000 r/min for 10 s and then standing for 30 rain. In conclusion, reliable and applicable experimental conditions for determining the emulsifying capacity of porcine muscle protein have been established.

关 键 词：肌肉蛋白 大豆油 乳化 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]