肌球蛋白与胶原蛋白和明胶混合凝胶质构特性的研究

食品科学 ›› 2007, Vol. 28 ›› Issue (9): 111-116.

肌球蛋白与胶原蛋白和明胶混合凝胶质构特性的研究

杨玉玲, 吴菊清, 周光宏, 王辉, 张惠贤

南京农业大学教育部肉品加工与质量控制重点实验室；南京农业大学教育部肉品加工与质量控制重点实验室江苏南京210095南京财经大学食品科学与工程学院；江苏南京210003；江苏南京210095；

出版日期:2007-09-15 发布日期:2011-11-22

Study on Textural Properties of Myosin-Collagenous Protein and Myosin-Gelatin Mixed Gels

YANG Yu-Ling, WU Ju-Qing, ZHOU Guang-Hong, WANG Hui, ZHANG Hui-Xian

1.Key Laboratory of Meat Processing and Quality Control,Ministry of Education,Key Laboratory of Food Processing and Quality Control,Ministry of Agriculture,Nanjing Agricultural University,Nanjing 210095,China;2.College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210003,China

Online:2007-09-15 Published:2011-11-22

摘要/Abstract

摘要： 研究了肌球蛋白与胶原蛋白、肌球蛋白和明胶混合凝胶的质构特性和保水性。结果表明:肌球蛋白与胶原蛋白、肌球蛋白与明胶混合凝胶的硬度、弹性和保水性均比纯肌球蛋白高。肌球蛋白与胶原蛋白混合凝胶在pH6.0时,硬度最低、保水性最低,但弹性最大。混合凝胶的硬度和保水性随着离子强度的升高而升高,但弹性则恰好相反。添加KCl能显著改善混合凝胶的弹性,添加SPP和TPP能明显提高保水性。肌球蛋白和明胶混合凝胶在pH6.5时硬度和弹性最大,但保水性在pH6.0时最大;其硬度和弹性随离子强度增加而降低,但其保水性刚好相反。

关键词: 肌球蛋白, 胶原蛋白, 明胶, 质构特性保水性

Abstract: Textural properties and water holding capacities(WHC)of myosin-collagenous protein and myosin-gelatin mixed gels were studied.The results showed that the values of the hardness,springiness and WHC of myosin-collagenous protein and myosin-gelatin mixed gels were higher than those of pure myosin.The values of the hardness and WHC of myosin-collagenous protein mixed gel were lowest at pH6.5,whilst the value of the springiness was highest.The hardness and WHC of the myosin-collagenous protein mixed gel increased with the ionic strength,whilst the springiness was the opposite.The springiness of myosin-collagenous protein mixed gel could be improved by adding KCl,and the WHC could be improved by adding SPP and TPP.The values of hardness and springiness of myosin-gelatin mixed gel were highest at pH6.5,whilst the value of the WHC was highest at pH6.0.The hardness and springiness of the myosin-gelatin mixed gel increased with the decrease of ionic strength,but the WHC was the opposite.

Key words: myosin, collagenous protein, gelatin, textural properties, water holding capacity

杨玉玲, 吴菊清, 周光宏, 王辉, 张惠贤. 肌球蛋白与胶原蛋白和明胶混合凝胶质构特性的研究[J]. 食品科学, 2007, 28(9): 111-116.

YANG Yu-Ling, WU Ju-Qing, ZHOU Guang-Hong, WANG Hui, ZHANG Hui-Xian. Study on Textural Properties of Myosin-Collagenous Protein and Myosin-Gelatin Mixed Gels[J]. FOOD SCIENCE, 2007, 28(9): 111-116.

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