鸡肉肌原纤维蛋白静态流变特性的研究  

Static rheological properties of chicken myofibrillar protein

作　　者：游远[1] 彭晓蓓[1] 杨玉玲[1] 陈熙[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210046

出　　处：《食品工业科技》2013年第1期102-104,107,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31071570)

摘　　要：利用流变仪研究了肌原纤维蛋白(MP)浓度、温度、pH和离子强度四个因素对肌原纤维蛋白静态流变特性的影响。运用幂率定律计算出K(粘度系数)和n(流变指数)。结果表明:MP样品的剪切应力均随着MP浓度和离子强度的增大而上升,而随着温度和pH的上升先增大后减小;K和n与肌原纤维蛋白浓度,温度,pH和离子强度有关;肌原纤维蛋白溶液的n值最大为0.463,当MP溶液浓度为30mg/mL,pH6.0,离子强度0.6时,n值最小为0.162,且n值随MP浓度和离子强度的增加而降低,说明流体假塑性随MP浓度和离子强度的增加而增加。The influences of concentration,temperature,pH and ionic strength on the static rheological properties of myofibrillar protein（MP）were studied using the rotational rheometer.K（viscosity coefficient）and n（flow index）were calculated following the power law.The results showed that the shear stress values of the MP solutions increased with higher MP concentration and ionic strength,whilst increased and then decreased with the rise of temperature and pH value.K and n values were influenced by protein concentration,temperature,pH and ionic strength.The maximum n value of MP solutions was 0.463 and the minimum was 0.162 when MP solution concentration was 30mg/mL,pH was 6.0 and ionic strength was 0.6.The n value decreased with higher MP solution concentration and ionic strength,which meant pseudoplastic properties of MP solutions increased along with higher MP solution concentration and ionic strength.

关 键 词：肌原纤维蛋白 静态流变 幂率定律 

分 类 号：TS201.7[轻工技术与工程—食品科学]