淘汰蛋鸭盐溶蛋白的乳化和起泡性质

doi:10.7506/spkx1002-6630-201013022

食品科学 ›› 2010, Vol. 31 ›› Issue (13 ): 93-95.doi: 10.7506/spkx1002-6630-201013022

淘汰蛋鸭盐溶蛋白的乳化和起泡性质

杨万根，秦卫东*，石岭

徐州工程学院食品工程学院

收稿日期:2009-08-12 出版日期:2010-07-01 发布日期:2010-12-29
通讯作者: 秦卫东 E-mail:wdqin@xzit.edu.cn
基金资助:
徐州市科技发展基金项目(XJ08108)

Emulsifying and Foaming Properties of Salt-soluble Proteins of Spent Layer Duck

YANG Wan-gen QIN Wei-dong* SHI Ling

College of Food Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China

Received:2009-08-12 Online:2010-07-01 Published:2010-12-29
Contact: QIN Wei-dong E-mail:wdqin@xzit.edu.cn

摘要/Abstract

摘要：

研究淘汰蛋鸭的胸肉和腿肉组织的总蛋白质和盐溶蛋白含量及盐溶蛋白的功能性质，并与肉鸭进行比较。采用微量凯氏定氮法测定肉鸭和淘汰蛋鸭的胸、腿部肌肉组织的总蛋白质和盐溶蛋白含量，并测定盐溶蛋白的乳化活性和起泡性。结果发现，肉鸭和淘汰蛋鸭的胸部肌肉和腿部肌肉中的总蛋白质含量在22%左右，胸部肌肉的总蛋白质含量稍大于腿部的肌肉总蛋白质含量；肉鸭的胸、腿肌肉中的盐溶蛋白含量分别为(24.61±1.19)%和(28.90±1.57)%，而淘汰蛋鸭的分别为(29.09±1.23)%和(27.27±1.63)%；肉鸭的胸、腿肌肉盐溶蛋白的乳化活性分别为(51.13±2.27)%和(46.53±2.16)%，而淘汰蛋鸭的分别为(50.00±0.73)%和(43.69±2.08)%；肉鸭的胸、腿肌肉盐溶蛋白的起泡性分别为(52.25±2.50)%和(47.67±0.93)%，而淘汰蛋鸭的分别为(54.38±4.27)%和(42.98±1.89)%。

关键词: 淘汰蛋鸭, 盐溶蛋白, 乳化活性, 起泡性

Abstract:

The contents of total protein and salt-soluble protein (SSP) in breast and leg muscles of spent layer ducks were determined and compared with those of broiler ducks. Micro-Kjeldahl method was used to determine the contents of total protein and SSP derived from breast and leg muscles. Also, the emulsifying and foaming capacities of SSP were determined. The total protein contents of breast and leg muscles of broiler ducks and spent layer ducks were approximately 22% and a slight higher content in breast muscle than in leg muscle was observed. The SSP contents in breast and leg muscles of broiler ducks were (24.61±1.19)% and (28.90±1.57)%, respectively; while those of spent layer ducks were (29.09±1.23)% and (27.27± 1.63)%, respectively. The emulsifying capacities of salt-soluble protein in breast and leg muscles of broiler ducks were (51.13 ±2.27)% and (46.53±2.16)%, respectively; while those of spent layer ducks were (50.00±0.73)% and (43.69±2.08)%, respectively. The foaming capacities of salt-soluble protein in breast and leg muscles of broiler ducks were (52.25±2.50)% and (47.67±0.93)%, respectively; while those of spent layer ducks were (54.38±4.27)% and (42.98±1.89)%, respectively.

Key words: spent layer duck, salt-soluble protein, emulsifying capacity, foaming capacity

中图分类号:

TS251.1

杨万根，秦卫东*，石岭. 淘汰蛋鸭盐溶蛋白的乳化和起泡性质[J]. 食品科学, 2010, 31(13 ): 93-95.

YANG Wan-gen QIN Wei-dong* SHI Ling. Emulsifying and Foaming Properties of Salt-soluble Proteins of Spent Layer Duck[J]. FOOD SCIENCE, 2010, 31(13 ): 93-95.

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淘汰蛋鸭盐溶蛋白的乳化和起泡性质

Emulsifying and Foaming Properties of Salt-soluble Proteins of Spent Layer Duck

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