[1].参考文献
[2]JOSQUIN N M, LINSSEN J P, HOUBEN J H.Quality characteristics of Dutch-style fermented sausages manufactured with partial replacement of pork back-fat with pure,pre-emulsified or encapsulated fish oil[J].Meat Science, 2012, 90(1):81-86
[3]PIETRASIK Z, LI-CHAN E C Y.Binding and textural properties of beef gels as affected by protein,κ-carrageenan and microbial transglutaminase addition[J].Food Research International, 2002, 35(1):91-98
[4]MOLINA E, PAPADOPOULOU A, LEDWARD D A.Emulsifying properties of high pressure treated soy protein isolate and 7S and 11S globulins[J].Food Hydrocolloids, 2001, 15(3):263-269
[5]HUA Y, CUI S W, WANG Q, et al.Heat induced gelling properties of soy protein isolates prepared from different defatted soybean flours[J].Food Research International, 2005, 38(4):377-385
[6] 吴超.大豆蛋白凝胶结构与非网络蛋白扩散行为或网络蛋白性质关系的研究[D]. 江南大学, 2017.
[7] FEINER G, FEINER G.Meat products handbook: practical science and technology. [M]. Meat Products Handbook Practical Science & Technology, 2006.
[8]PENG I C, DAYTON W R, QUASS D W, et al.Studies on the Subunits Involved in the Interaction of Soybean 11S Protein and Myosin[J].Journal of Food Science, 1982, 47(6):1984-1990
[9]PENG I C, NIELSEN S S.Protein‐Protein Interactions Between Soybean Beta‐conglycinin (B1‐B6) and Myosin[J].Journal of Food Science, 1986, 51(3):588-590
[10]FENG J, XIONG Y L.Interaction of Myofibrillar and Preheated Soy Proteins[J].Journal of Food Science, 2010, 67(8):2851-2856
[11]FENG J, XIONG Y L.Interaction and Functionality of Mixed Myofibrillar and Enzyme-hydrolyzed Soy Proteins[J].Journal of Food Science, 2003, 68(3):803-809
[12]JIANG J, XIONG Y L.Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase ☆[J].Meat Science, 2013, 93(3):469-476
[13] 卢岩.适度氧化改善大豆分离蛋白功能特性及其与肌原纤维蛋白互作的研究[D]. 东北农业大学, 2015.
[14] 耿蕊.pH偏移结合温和热处理对大豆分离蛋白结构及功能性的影响及其与肌原纤维蛋白的互作[D]. 东北农业大学, 2015.
[15] NIU H, LI Y, HAN J, et al.Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating[J]. Food Hydrocolloids, 2017, 70.[J].Food Hydrocolloids, 2017, 4(4):269-276
[16]JIANG J, XIONG Y L.Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase ☆[J].Meat Science, 2013, 93(3):469-476
[17]CHIN K B, GO M Y, Xiong Y L.Konjac flour improved textural and water retention properties of transglutaminase-mediated,heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation[J].Meat Science, 2009, 81(3):565-72
[18] BUAMARD N, BENJAKUL S.Improvement of gel properties of sardine ( Sardinella albella ) surimi using coconut husk extracts[J]. Food Hydrocolloids, 2015, 51:146-155[J].Food Hydrocolloids, 2015, 5(11):146-155
[19]PARK J W.Functional Protein Additives in Surimi Gels[J].Journal of Food Science, 1994, 59(3):525-527
[20]Salvador P, Toldrà M, Saguer E, et al.Microstructure–function relationships of heat-induced gels of porcine haemoglobin[J].Food Hydrocolloids, 2009, 23(7):1654-1659
[21]LIU Q, GENG R, ZHAO J, et al.Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes[J].Journal of Agricultural & Food Chemistry, 2015, 63(19):4853-4861
[22]O' KANE F E, HAPPE R P, VEREIJKEN J M, et al.Heat-induced gelation of pea legumin: comparison with soybean glycinin[J].J Agric Food Chem, 2004, 52(16):5071-5078
[23]EGELANDSDAL B, FRETHEIM K, SAMEJIMA K.Dynamic rheological measurements on heat‐induced myosin gels: Effect of ionic strength,protein concentration and addition of adenosine triphosphate or pyrophosphate[J].Journal of the Science of Food & Agriculture, 2010, 37(9):915-926
[24]SAEED S, FAWTHROP S A, HOWELL N K.Electron spin resonance (ESR) study on free radical transfer in fish lipid–protein interaction[J].Anaesthesia, 1999, 72(4):539-
[25] NIU H, XIA X, WANG C, et al.Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating.[J]. International Journal of Biological Macromolecules, 2018.[J].Food Chemistry, 2017, 09(055):188-195
[26]SUN J, LI X, XU X, et al.Influence of various levels of flaxseed gum addition on the water-holding capacities of heat-induced porcine myofibrillar protein[J].Journal of Food Science, 2011, 76(3):C472-C478
[27] PAN T, GUO H, LI Y, et al.The effects of calcium chloride on the gel properties of porcine myosin–κ-carrageenan mixtures[J]. Food Hydrocolloids, 2017, 63:467-477.[J].Food Hydrocolloids, 2017, 63(1):467-477
[28]LIU Q, CHEN Q, KONG B, et al.The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp ( Cyprinus carpio ) surimi[J].LWT - Food Science and Technology, 2014, 57(2):603-611
[29]EGELANDSDAL B, FRETHEIM K, SAMEJIMA K.Dynamic rheological measurements on heat-induced myosin gels: Effect of ionic strength,protein concentration and addition of adenosine triphosphate or pyrophosphate[J].Journal of the Science of Food & Agriculture, 1986, 37(9):915-926
[30]GANG L, XIONG Y L.Thermal transitions and dynamic gelling properties of oxidatively modified myosin,β-lactoglobulin,soy 7S globulin and their mixtures[J].Journal of the Science of Food & Agriculture, 2000, 80(12):1728-1734
[31]WEI W, ZHANG C, KONG X, et al.Oxidative modification of soy protein by peroxyl radicals[J].Food Chemistry, 2009, 116(1):295-301
[32]NARINE S S, MARANGONI A G.Relating structure of fat crystal networks to mechanical properties : a review[J].Food Research International, 1999, 32(4):227-248
|