摘要
研究pH、NaCl、MgCl2和复合磷酸盐(MP)对猪后腿肉盐溶蛋白提取率及热诱导凝胶的凝胶强度的影响,采用中心组合实验设计的方法,建立了二次多项式回归方程的预测模型,优化的盐溶蛋白提取工艺参数为:pH 6.6,NaCl浓度0.62 mol/L,MgCl2浓度0.013 mol/L,MP的添加量3.71 g/kg;pH、NaCl对凝胶强度影响显著,MgCl2,MP对凝胶强度的影响不显著,pH值为6.5～6.65,NaCl浓度为0.6～0.65 mol/L范围时,凝胶强度最高。在最佳提取条件下可获得最好的凝胶强度。
The effects of pH, NaCl, MgCl2 and mixed phosphate on the extraction rate of salt-soluble proteins from pork behind legs muscle and bloom strength of the heat-introduced gel were studied. The predictive polynomial quadratic equations model was developed by the central composite design. The optimal extractive conditions of salt-soluble proteins can be concluded as follows： pH 6.6, NaCl 0.62 mol/L, MgCl2 0.013 mol/L and mixed phosphate 3.71 g/kg. The effects of pH and NaCl on bloom strength were significant, but MgCl2 and MP had not significant effect on bloom strength. The value of bloom strength had maximum value when pH changed from 6.5 to 6.65 and concentration of NaCl varied between 0.6-0.65 mol/L.The highest bloom strength was obtained at the optimal extractive conditions.
出处
《食品科技》
CAS
北大核心
2009年第6期104-107,112,共5页
Food Science and Technology
基金
河南省高等学校青年骨干教师资助计划项目
关键词
猪肉
热诱导凝胶
蛋白质提取率
凝胶强度
pork
heat-induced gelation
extraction rate of protein
bloom strength
作者简介
白艳红（1975-），女（蒙古族），内蒙古呼伦贝尔人，博士，副教授，主要从事畜产品加工与质量控制方面的研究工作。
