超高压对添加变性淀粉的鸭肉肌原纤维蛋白的影响  

Effects of Ultra High Pressure Treat on the Properties of Myofibrillar Protein from Duck Muscle Containing Modified Starch

作　　者：任云霞[1] 李亚楠[1] 张坤生[1] 

机构地区：[1]天津市食品生物技术重点实验室天津商业大学食品科学与工程系,天津300134

出　　处：《食品研究与开发》2012年第11期10-14,共5页Food Research and Development

基　　金：国家科技支撑计划项目(2012BAD37B06-06)

摘　　要：以鸭胸肉为材料,提取鸭肉中的肌原纤维蛋白,研究超高压对肌原纤维蛋白的溶解性,以及添加4%的木薯变性淀粉的蛋白复合物加热成胶后的保水性、质构、白度的影响,研究的压力水平范围为0～600 MPa,保压时间为0～40 min。研究结果表明:复合物的保水性在400 MPa,20 min时最好;质构在保压10 min时最好;白度则随着压力和保压时间的增加。Study the effects of ultra high pressure on protein solubility of myofibrillar protein from duck muscle and WHC ,TPA, whiteness of protein containing 4 % modified cassava starch. The region of the pressure is from 0 to 600 MPa, and holding time from 0 to 40 rain. The WHC of mixed protein sample was best when pressure was 400 MPa,the pressure holding time was 20 min;TPA was best when the pressure holding time was 10 rain;with the increase of pressure , the whiteness of mixed protein sample decreases firstly and then increases.

关 键 词：鸭肉 肌原纤维蛋白 超高压 变性淀粉 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]