离子强度和pH值对肌原纤维蛋白热诱导凝胶特性的影响

被引：33

作者：

郭世良 ^{[1
]}

赵改名 ^{[1
]}

王玉芬 ^{[2
]}

张春晖 ^{[2
]}

郝红涛 ^{[1
]}

机构：

[1] 河南农业大学食品学院

[2] 不详

来源：

食品科技 | 2008年 / 01期

关键词：

离子强度; pH; 肌原纤维蛋白; 凝胶; 质构特性; 保水性;

D O I：

10.13684/j.cnki.spkj.2008.01.029

中图分类号：

TS201.21 [];

学科分类号：

摘要：

以肌原纤维热诱导凝胶的保水性和质构特性,包括硬度、弹性、内聚性、胶黏性、回复性为指标,考察离子强度和pH值对猪背最长肌肌原纤维热诱导凝胶特性的影响。结果表明,离子强度和pH对凝胶不同特性的影响存在差异,综合各种指标,离子强度为0.5,pH值在6.5和7.0之间有利于形成较好的凝胶。不同条件下凝胶形成的机制可能存在差异。凝胶的硬度与弹性、胶黏性和保水性相关性显著(P<0.05),可以作为重点考察的指标。

引用

页码：84 / 87

页数：4

共 10 条

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