| 影响鲤鱼肌原纤维蛋白凝胶特性的理化因素 |
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| 引用本文： | 李明清,孔保华. 影响鲤鱼肌原纤维蛋白凝胶特性的理化因素[J]. 农产品加工．学刊, 2009, 0(10). DOI: 10.3969/j.issn·1671-9646(X)·2009·10·015 |
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| 作者姓名： | 李明清 孔保华 |
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| 作者单位： | 东北农业大学,食品学院,黑龙江,哈尔滨,150030 |
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| 基金项目： | 黑龙江省杰出青年基金项目(JC200702);;东北农业大学创新专项基金项目(2008年) |
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| 摘 要： | 肌原纤维蛋白凝胶特征对肉类产品的感官品质和质构具有重要的影响。鲤鱼肌原纤维蛋白凝胶现象的产生,需要一定外界因素的改变,使蛋白结构展开,蛋白之间再重新聚合交联形成凝胶。从物理和化学方面阐述了蛋白形成凝胶的特点,蛋白凝胶的内在因素和外部因素,主要介绍蛋白的热诱导、酸诱导和酶诱导凝胶的形成及其影响因素。
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| 关 键 词： | 鲤鱼 肌原纤维 凝胶 影响因素 |
Influence of Physical and Chemical Factors on the (Cyprinus carpio) Myofibrillar Protein Gelation |
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| Li Mingqing,Kong Baohua. Influence of Physical and Chemical Factors on the (Cyprinus carpio) Myofibrillar Protein Gelation[J]. Nongchanpin Jlagong.Xuekan, 2009, 0(10). DOI: 10.3969/j.issn·1671-9646(X)·2009·10·015 |
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| Authors: | Li Mingqing Kong Baohua |
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| Affiliation: | College of Food Science;Northeast Agricultural University;Harbin;Heilongjiang 150030;China |
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| Abstract: | Myofibrillar protein gel had a significant impact on the sensory characteristics and texture. A driving force to unfoldthe native protein structure,followed by an aggregation retaining a certain degree of order in the matrix formed by associationbetween protein strands that were required for the carp (Cyprinus carpio) myofibrillar protein gelation phenomenon. In thispaper, the characteristics of protein gelation formation were introduced by physical and chemical aspects. Furthermore,protein internal and ext... |
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| Keywords: | carp myofibrillar protein gelation affecting factor |
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