摘要
以正常猪肉和PSE猪肉背最长肌为材料,采用分光光度法、物性测定法和SDS-PAGE凝胶电泳法研究pH值、NaCl浓度和三聚磷酸钠(TPP)浓度对肌原纤维蛋白溶解度和凝胶强度的影响。结果表明:pH值、NaCl浓度和三聚磷酸钠浓度对猪肉肌原纤维蛋白质的溶解性和凝胶强度均有显著影响(P<0.05),改善体系环境、提高蛋白质溶解度可提高PSE肉凝胶功能特性。
Pork longissimus dorsi muscles of normal and PSE quality were sampled to investigate the effects of solution conditions such as pH as well as NaCl and sodium tripolyphosphate （TPP） concentration on the solubility and heat-induced gel strength of porcine myofibrillar proteins by the analyses of absorbance, textural properties and SDS-PAGE profile. Results showed that pH, NaCl and polyphosphate concentration all had a significant effect on the above parameters of porcine myofibrillar proteins （P 0.05）, and high protein solubility achieved by the adjustment of solution conditions favored the improvement of functional properties of PSE porcine myofibrillar protein.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第5期35-39,共5页
Food Science
基金
"十一五"国家科技支撑计划项目(2007BAD51B06)
重庆市特色食品工程技术研究中心项目
