摘要
本文研究了焦磷酸钠(SPP)、三聚磷酸钠(TPP)和六偏磷酸钠(HMP)对肌球蛋白热诱导凝胶硬度、保水性和超微结构的影响。结果显示: SPP和TPP使凝胶硬度下降,HMP则相反;SPP和TPP可降低PM和提高SMp凝胶的保水性,而HMP可增大两者保水性;扫描电子显微镜观察凝胶超微结构发现,SPP、TPP使得蛋白凝胶网络中交联轴变长,孔洞直径变大,HMP的影响程度要小于前两者。
Effects of phosphates on heat-induced gelation properties (Hardness, Water holding Capacity and ultra microstructure) of myosin from rabbit skeletal muscles were studied. Results showed that Sodium pyrophosphate (SPP) and Trimeric sodium phosphate (TPP) decreased the gel hardness and Pasoas major(PM) gel WHC, but increased Semimembranosus proprius (SMp)gel WHC, while Sodium hexametahposphate (HMP) improved the gel hardness and WHC. Scanning electron micrographs of the ultra microstructure of gels showed that gel structure became less uniformity, and had longer, thicker cross- linkage and larger pore size with more SPP and TPP, but HMP had smaller effect on gel structure.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第3期42-46,共5页
Food Science
