食品科学 ›› 2002, Vol. 23 ›› Issue (12): 49-52.
• 基础研究 • 上一篇 下一篇
李云飞, 宋立华, 汤楠
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LI Yun-Fei, SONG Li-Hua, TANG Nan
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摘要: 利用调制式差示扫描量热仪对牛肉糜和牛肉肌动球蛋白在低温情况下的玻璃化转变温率进行了实验研究,发现肌动球蛋白在-10℃和-3℃附近有两次明显的吸热峰值,并且添加的羧甲基纤维素钠、海藻酸钠和明胶对DSC曲线无明显影响。从牛肉糜和牛肉肌动球蛋白的DSC曲线变化看,出现双吸热峰值与缓冲预处理过程无关。
关键词: 牛肉, 玻璃化, 温度
Abstract: The glass transition temperatures of beef meal and actomyosin were examined by using Modulated Differential Scanning Calorimeter.It was found that for actomyosin at about -10℃and -3℃,there existed two endothermic overshoots and no effect of CMC-Na,sodium alginate and gelatin on the DSC curves.It was also found that there was no correlation between the double endothermic overshoots and annealing treatment.
Key words: Beef , Glass, Temperature
李云飞, 宋立华, 汤楠. 缓冲预处理对玻璃化转变温度的影响[J]. 食品科学, 2002, 23(12): 49-52.
LI Yun-Fei, SONG Li-Hua, TANG Nan. Influence of Annealing Treatment on Glass Transition Temperature[J]. FOOD SCIENCE, 2002, 23(12): 49-52.
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