| 高压处理对肌原纤维和大豆分离蛋白混合凝胶特性的影响 |
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| 引用本文： | 王苑,朱学伸,周光宏,郭昌杰.高压处理对肌原纤维和大豆分离蛋白混合凝胶特性的影响[J].江西农业学报,2007,19(5):105-108. |
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| 作者姓名： | 王苑 朱学伸 周光宏 郭昌杰 |
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| 作者单位： | 南京农业大学,肉品加工与质量控制教育部重点实验室,江苏,南京,210095 |
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| 基金项目： | 江苏省自然科学基金(KB2006175)，江苏省博士后资金资助项目，科技部973计划资助项目(2006CB708212) |
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| 摘 要： | 将鸡肉肌原纤维蛋白和大豆分离蛋白按1∶1比例混合并溶解于0.3mol/L、pH6.0的NaCl溶液后,分别在100、200、400、600MPa的高压下处理凝胶。研究结果表明:100MPa和600MPa压力下均不能获得混合蛋白凝胶,200MPa和400MPa压力下制得的凝胶在48h后获得稳定的凝胶特性,均优于传统热凝胶,但是其保水性不及热凝胶。电镜照片显示高压诱导凝胶的网络结构较热凝胶更加致密。
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| 关 键 词： | 高压 凝胶 保水性 质构特性 微观结构 |
| 文章编号： | 1001-8581（2007）05-0105-04 |
| 收稿时间： | 2007-01-25 |
| 修稿时间： | 2007年1月25日 |
Effects of High Pressure on Mixture Gelatin of Myofibrillar and Soy Protein Isolate |
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| WANG Yuan,ZHU Xue-shen,ZHOU Guang-hong,GUO Chang-jie.Effects of High Pressure on Mixture Gelatin of Myofibrillar and Soy Protein Isolate[J].Acta Agriculturae Jiangxi,2007,19(5):105-108. |
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| Authors: | WANG Yuan ZHU Xue-shen ZHOU Guang-hong GUO Chang-jie |
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| Institution: | Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural Univ~ity, Nanjing 210095, China |
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| Abstract: | Chicken myofibrillar and soy protein isolate were mixed at 1∶1 and dispersed in 0.3mol/L NaCl solution.Mixture was treated by high pressure of 100,200,400,600MPa,respectively.Results indicated that mixed protein did not form gelatin under the pressure of 100MPa and 600MPa,the texture of the pressure-induced gelatin(200MPa,400MPa),which got stable at 48 h, was better than that of heat-induced gelatin,however,water holding capacity(WHC) was not as good as that of heat-induced gelatin.The electronic micrographs scanning indicated that spacious structure of pressure-induced gelatin was denser than that of heat-induced gelatin. |
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| Keywords: | High pressure Gelatin WHC Texture properties Microstructure |
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