差示扫描量热法及其在猪肉凝胶机理探索中的应用  

Differential scanning calorimetry and its applications in exploration of mechanism of pork gel

作　　者：张小燕[1] 何军波 张如意[1] 宋志强[1] 

机构地区：[1]郑州科技学院,河南郑州450002

出　　处：《肉类工业》2014年第12期18-20,共3页Meat Industry

摘　　要：通过差示扫描量热法研究不同压力水平下凝胶的形成过程,初步探索凝胶形成机理。结果表明,凝胶的主要成分为肌球蛋白,200MPa蛋白质已经变性,400MPa蛋白质聚集,600MPa蛋白质凝胶形成。本研究结果能够为超高压诱导猪肉凝胶品质控制提供理论依据。Formation process of gel in different pressure was studied by DSC test. The mechanism of gel formation was preliminarily explored. The results showed that the main component of gel was myosin. The protein was denatured with 200MPa, assembled with 400MPa and the protein gel was formed with 600MPa pressure treatment. The study will provides theoretical basis for quality control of pork gel formation induced by ultrahigh voltage.

关 键 词：差示扫描量热法 凝胶 机理 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]