酸度调节剂协同水分保持剂对牛肉盐溶蛋白凝胶保水性的影响  

Effect of Water-holding Capacity of Beef Salt Soluble Protein Gel by Acidity Regulator Combined with Water Retention Agent

作　　者：滕安国[1] 李冰馨 赵静怡 李雪涛 张芹 TENG An-guo;LI Bing-xin;ZHAO Jing-yi;LI Xue-tao;ZHANG Qin(College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品研究与开发》2020年第15期1-5,共5页Food Research and Development

基　　金：国家自然科学基金(31501442);天津科技大学青年教师创新基金(2014CXLG03);天津科技大学大学生实验室创新基金(1814A203)。

摘　　要：该文采用正交设计的方法研究焦磷酸钠(sodium pyrophosphate,SPP)、三聚磷酸钠(sodium tripolyphosphate,STP)、六偏磷酸钠(sodium hexametaphosphate,SHP)及柠檬酸钠(sodium citrate,SC)对牛肉盐溶蛋白凝胶保水性的影响.结果表明:SPP、STP、SHP、SC的最佳质量配比为2:2:2:3,添加量为0.5%时,保水率可达94.03%.将不同条件处理的盐溶蛋白溶液进行十二烷基磺酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulphate-polyacrylamide gel electrophoresis,SDS-PAGE),发现盐溶蛋白凝胶保水性的差异是由于蛋白质含量的不同所致.The effects of sodium pyrophosphate(SPP),sodium tripolyphosphate(STP),sodium hexametaphosphate(SHP)and sodium citrate(SC)on the water-holding capacity of beef salt soluble protein gel was studied by orthogonal design.The results showed that the optimum mass ratio of SPP,STP,SHP and SC was 2∶2∶2∶3.The water-holding rate could reach 94.03%while the addition amount was 0.5%.The difference in water-holding capacity of salt soluble protein gel was in relation to the difference of protein content through SDS-PAGE technology.

关 键 词：牛肉 磷酸盐 柠檬酸钠 凝胶 保水性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]