摘要
以鸡腿肉为材料,采用L9(34)正交设计,研究了pH、CaCl2、三聚磷酸盐、六偏磷酸盐和焦磷酸盐对鸡肉盐溶蛋白质热诱导凝胶保水性的影响。结果表明,当pH6.5±0.1时,主要的影响因素是三聚磷酸盐和六偏磷酸盐;当pH6.9±0.1时,影响凝胶保水性的主要因素为氯化钙和焦磷酸盐。观察电泳图谱可知,主要的蛋白质带是肌球蛋白、肌动蛋白和肌原纤维碎片。肌球蛋白质带宽、颜色深,凝胶保水性高,由此可知,影响凝胶保水性的主要蛋白质是肌球蛋白。
The salt soluble protein of chicken thigh（CT） was extracted with buffer that contained different levels of DSPP,HMP,STP by orthogonal design L9 （3^4） ,the heat induced gels of the salt soluble proteins were prepared. The water-holding capacity（WHC）of the gels were investigated. The results showed that when pH was 6.5 ± 0.1, the main factors affecting WHC of heat induced gels of CT were STP and HMP; when pH was 6.9 ± 0.1, the main factors affecting WHC of heat induced gels of CT were CaCl2 and DSPP. The major protein bands were myosin, actin,myfibrilar fragment on electrophoresis. The wider myosin band was the more dark color,the higher WHC of heat-induced gelatin was. The main protein affecting WHC of heat induced gels of CT was myosin.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第9期148-151,共4页
Science and Technology of Food Industry
关键词
磷酸盐
保水性
鸡腿肉
凝胶
sodium pyrophosphate
WHC
chicken thigh
gel
