椰肉蛋白对文昌鸡肌原纤维蛋白凝胶保水性影响  

The Effect of Coconut Protein on Gel Properties of Myofibrils from Wenchang Chicken

作　　者：张铁涛[1] 徐云升[1] 

机构地区：[1]琼州学院理工学院,三亚572000

出　　处：《食品工业》2015年第2期151-153,共3页The Food Industry

基　　金：海南省自然科学基金项目(213024)

摘　　要：提取文昌鸡肉中的肌原纤维蛋白,以浓缩肌原纤维蛋白质量为指标。研究表明,提取肌原纤维蛋白较优p H为7.0,较优离子强度为0.6 mol/L,在优化条件下,提取浓缩蛋白质含量为17.84%。测得肌原纤维蛋白凝胶的保水性为79.09%。The extraction of chicken myofibrillar proteins concentration from Wenchang chicken was used as index. The results of study showed that the optimal pH value was 7.0, the optimal ionic strength was 0.6 mol/L. Under the optimized conditions, the content of the extracted protein concentration was 17.84%. The water retention of myofibrillar protein gel was 79.09%.

关 键 词：肌原纤维蛋白 凝胶 保水性 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]