猪肉盐溶蛋白质超高压诱导凝胶品质研究  

Study of Gel Quality of Salt-soluble Proteins Treated by High Hydrostatic Pressure

作　　者：张小燕[1] 张娜[1] 宋志强[1] 张如意[1] 马荣坤 

机构地区：[1]郑州科技学院机械工程学院,河南郑州450064

出　　处：《食品与发酵科技》2012年第6期32-36,共5页Food and Fermentation Science & Technology

摘　　要：本文考察了压力水平、保压时间以及协同TGase添加量三因素对超高压诱导凝胶品质的影响,结果表明:在实验条件下,压力水平对凝胶强度和弹性都影响显著,凝胶强度随着压力的升高而增大,当压力增至550MPa时,凝胶强度高达333g,压力水平在250到450MPa之间时,凝胶弹性较好,达到0.7;当保压时间为10到25min时,凝胶强度和弹性都较好,两指标值分别为366-388g和0.895-0.926;添加TGase显著改善了凝胶品质,各个添加水平的凝胶强度和弹性均优于单纯超高压诱导凝胶,本研究为超高压诱导凝胶品质研究奠定了理论基础。Effects of three factors such as pressure level, holding time and addition of TGase on gel quality were studied, the results indicated that there was a significant effect of pressure level on gel strength and elasticity, gel strength increased with the increase of pressure level, when the pressure level was 550MPa, gel strength was as high as 333g. Gel elasticity was better and reached to 0.7 when pressure level ranged from 250MPa to 450MPa; gel strength and elasticity were both better when holding time ranged from 10min to 25rain, two index values were 366-388g and 0.895-0.926 respectively; HHP-induced gels with addition of TGase exhibited a notable increase in gel strength and elasticity, which was superior to that of by HHP alone, the article lay a theoretical foundation for research of gel quality.

关 键 词：盐溶蛋白 超高压 凝胶品质 

分 类 号：TQ936[化学工程]