超高压处理对鸡胸肉中盐溶蛋白功能性质的影响  

Effect of ultra high pressure on the functional properties of salt soluble proteins of chicken breast

作　　者：才卫川 张坤生[1] 任云霞[1] 

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

出　　处：《浙江农业学报》2015年第4期642-646,共5页Acta Agriculturae Zhejiangensis

基　　金：“十二五”国家科技支撑计划项目(2012BAD37B06-07)

摘　　要：以鸡胸肉为原料,提取盐溶蛋白并进行超高压处理,研究了超高压对鸡胸肉盐溶蛋白功能性质的影响。结果表明:盐溶蛋白的pH随着压力水平的升高而变大,其持水性和持油性不同程度地下降;用较低的压力处理有助于盐溶蛋白的溶解,当压力超过400 MPa后蛋白溶解性急剧下降;高压处理有助于提高盐溶蛋白的起泡性,却影响其气泡稳定性;盐溶蛋白的乳化性和乳化稳定性在400 MPa处理时最大,压力过大时反而影响蛋白的功能性质。In the present paper, chicken breast was selected as raw material. Salt soluble proteins （SSP） were extracted from chicken breast and were treated via ultra high pressure. It was shown that with increasing stress levels, the pH value of salt soluble proteins rose, while its water holding capacity and oil holding capacity decreased in varying degrees. Low pressure aided the dissolution of salt soluble proteins. When the pressure exceeded 400 MPa, a sharp decline in protein solubility was observed. High pressure treatment was beneficial to increase the formability, yet would affect the bubble slability of SSP. The emulsifying activity and stability of SSP was the largest under 400 MPa pressure, and the higher pressure would affect the functional properties of proteins.

关 键 词：超高压 盐溶蛋白 功能性质 

分 类 号：S8-05[农业科学—畜牧兽医] TS251.1[轻工技术与工程—农产品加工及贮藏工程]