多浪羊肉肌原纤维蛋白溶解性的研究  

Research on Solubility of Myofibrillar Protein from Duolang Mutton

作　　者：艾明艳[1] 余翔[2] 许倩[1] 何田田[1] 陆健康[1] 

机构地区：[1]塔里木大学生命科学学院,新疆阿拉尔843300 [2]湖北师范学院生命科学学院,湖北黄石435000

出　　处：《塔里木大学学报》2015年第2期47-50,共4页Journal of Tarim University

基　　金：塔里木大学校长基金硕士项目(TDZKSS201205)

摘　　要：以新疆卡拉库尔羊肉为供试材料,通过单因素试验法,研究盐溶液、p H值、加热温度和加热时间对多浪羊肉肌原纤维蛋白溶解性的影响。研究结果表明：多浪羊肉肌原纤维蛋白在Na4P2O7溶液和Na Cl溶液中能较好的溶解;多浪羊肉肌原纤维蛋白的等电点在4-5之间,偏离等电点可以使溶解性增大;多浪羊肉肌原纤维蛋白在温度为60-70℃,加热时间为30 min时溶解性最好。The effect of salt solution,pHvalue,heating temperature and heating time on the solubility of myofibrillar protein of Duolang mutton were investigated with single factor test method. The results showed that myofibrillar protein had the better solubility in Na4P2O7 solution or Na Cl solution; the isoelectric point of myofibrillar protein from Duolang mutton was between 4 and 5,and the solubility was better when the pHvalue was far from the isoelectric point; myofibrillar protein had the better solubility at a temperature between 60 ℃ and 70 ℃ for 30 min.

关 键 词：多浪羊肉 肌原纤维蛋白 溶解性 

分 类 号：TS201.2[轻工技术与工程—食品科学]