Study on WHC and Ultrastructure of Heat-induced Gelation of CB Salt-soluble Protein

Abstract

Abstract: The salt soluble protein of chicken breast was extracted with buffer that contained different levels of DSPP, HMP, STPP by orthogonal design L9(34). Thus the heat induced gels of the salt soluble proteins were prepared and the water- holding capacity and the ultrastructure of the gels were investigated. The results showed that the optimal conditions are: NaCl 0.6mol/L, MgCl2 0.1mol/L, pH 7.0 and WHC 96.92%. The analysis of electric scanmicroscopy showed that gels with different WHC ultrastructures showing homogeneity, smoothness and fineness in the gel reach 96.92% WHC better than those in the gel of 52.19% WHC. The optimum levels of polyphosphates are DSPP 0.04g, STPP 0.05g, HMP 0.03g respectively.

Key words: , WHC(water-holding capacity)； ultrastructure； gel； chicken breast；

KANG Chun-Yu, ZHAO Chun-Qing. Study on WHC and Ultrastructure of Heat-induced Gelation of CB Salt-soluble Protein[J]. FOOD SCIENCE, 2007, 28(1): 50-53.

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Study on WHC and Ultrastructure of Heat-induced Gelation of CB Salt-soluble Protein

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