PROPERTIES OF HEAT-INDUCED GELS FROM BEEF SKELETAL, HEART, LUNG AND SPLEEN PROTEIN-FRACTIONS

被引：17

作者：

NUCKLES, RO ^{[1
]}

SMITH, DM ^{[1
]}

MERKEL, RA ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,E LANSING,MI 48823

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb04725.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Gelation properties were evaluated on high ionic strength soluble (HIS) proteins alone and in combination with low ionic strength soluble (LIS) or insoluble (IN) proteins from beef skeletal, heart, lung and spleen tissues. Apparent stress and strain at failure were greatest in skeletal HIS 6% (W/W) protein gels, followed by heart, lung and spleen. Expressible moisture was greatest in lung HIS protein gels. Microstructures of 6% (W/W) HIS protein gels from skeletal, cardiac and lung tissues were fibrous, while lung HIS protein gels had a globular matrix. Substitution of LIS or IN proteins into HIS protein gels altered expressible moisture, gel microstructure and apparent stress and strain at failure.

引用

页码：1165 / 1170

页数：6

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