摘要
采用动态流变学、SEM的方法研究鲢鱼肌球蛋白凝胶形成的pH和浓度效应。溶液pH和蛋白质浓度显著影响肌球蛋白凝胶的形成。pH7.0是鲢鱼肌球蛋白形成凝胶的最佳pH,过高或过低的pH均不利于凝胶的形成;肌球蛋白形成凝胶的临界蛋白质浓度为10mg/mL,凝胶弹性随着肌球蛋白浓度的增加而增加。
pH and concentration effects of myosin gel formation from silver carp were investigated using the methods of dynamic rheology and scanning electronic microscope. Solution pH and myosin concentration had marked influence on the gel formation. The optimum pH to form gel was 7.0, and higher or lower pH was not suitable for forming gel;the critical concentration was 10mg/mL, and the gel elasticity increased with increasing myosin concentration.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第11期73-75,共3页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划项目(2006BAD05A18)
鲁东大学科研基金(LY20076201)
