食品科学 ›› 2008, Vol. 29 ›› Issue (8): 95-99.

• 基础研究 • 上一篇    下一篇

牛肉盐溶蛋白质热诱导凝胶特性研究

靳红果,彭增起,周光宏   

  1. 南京农业大学农业部农畜产品加工与质量控制重点开放实验室
  • 出版日期:2008-08-15 发布日期:2011-08-26

Heat-induced Gelation Properties of Salt-soluble Proteins from Beef Muscle

 JIN  Hong-Guo, PENG  Zeng-Qi, ZHOU  Guang-Hong   

  1. Key Laboratory of Agricultural and Animal Products Processing and Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing 210095,China
  • Online:2008-08-15 Published:2011-08-26

摘要: 实验以牛背最长肌为材料,采用L9(34)正交设计研究了MgCl2、NaCl和pH值对盐溶蛋白质热诱导凝胶特性的影响。研究表明,在0.01mol/L MgCl2-0.6mol/L NaCl-pH值7.0条件下牛背最长肌盐溶蛋白质热诱导凝胶保水性最好,为92.25%,破断应力最高,为14.00kPa。NaCl浓度和pH值对凝胶保水性和凝胶强度均有显著影响(p<0.01)。MgCl2仅对凝胶破断应力影响较大。凝胶的超微结构分析表明,保水性高的凝胶的网络结构比较致密,大量的微细孔洞均匀分布。保水性低的凝胶的网络结构中线条多呈束状、结构粗糙、不均匀。

关键词: 凝胶, 保水性, 凝胶强度, 超微结构, 牛肉

Abstract: The extraction conditions of salt-soluble protein from beef longissimous dorsi(BLD) muscle with the buffer at different pH values containing different concentration levels of MgCl2 and NaCl were optimized by orthogonal design L9(34) .The results showed that the optimal conditions are MgCl2 0.01 mol/L,NaCl 0.6 mol/L and pH 7.0. Under the conditions,the water holding capability(WHC) of product is 92.25%,and the breaking stress is 14.00 kPa. The effects of pH and NaCl concentraction on and strength of gel are significantly different(p<0.01) ,MgCl2 concentration only affects gel breaking stress. The scanning electromicroscopy showed that the gels with different WHCs have quite different ultrastructures.

Key words: gel, water holding capability, gel strength, ultrastructures, beef