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大豆分离蛋白对盐溶肌肉蛋白受热形成凝胶的影响 被引量：13

HEAT-INDUCED GELATION PROPERTIES OF SALT-SOLUBLE MUSCLE PROTEINS AS AFFECTED BY SOY PROTEIN ISOLATE
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摘要 研究了大豆分离蛋白的加入对盐溶猪肌肉蛋白热诱导凝胶的影响.实验结果表明:大豆分离蛋白的加入,使混合蛋白凝胶的超微结构变得粗糙,降低混合蛋白凝胶的强度,但凝胶的持水能力有所提高. The effect of addition of soy protein isolates on the heat-induced gelation of porcine salt-soluble muscle proteins was studied. Addition of soy protein isolate to salt-soluble muscle proteins will make gel hardness decrease, but water-holding capacity increase. The gel uhrastructural analysis results showed that the gel ultrastructure become rough with addition of soy protein isolates to salt-soluble muscle protein.
作者 马宇翔 杨国龙 周瑞宝 金娟
机构地区 河南工业大学粮油食品学院
出处 《河南工业大学学报（自然科学版）》 CAS 北大核心 2008年第6期22-25,共4页 Journal of Henan University of Technology：Natural Science Edition
基金 河南工业大学科研基金项目(06XJC003)
关键词 大豆分离蛋白 盐溶肌肉蛋白 凝胶 soy protein isolate salt-soluble muscle proteins gel
分类号 TS201.2 [轻工技术与工程—食品科学]
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参考文献9

  • 1李应彪,李开雄,童军茂.大豆蛋白在火腿肠生产中的应用[J].肉类研究,1999,13(4):44-45. 被引量：20
  • 2赵春青,彭增起.pH和多聚磷酸盐对不同类型鸡肉热诱导凝胶保水性的影响[J].食品工业科技,2002,23(8):25-27. 被引量：23
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二级参考文献20

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共引文献41

同被引文献160

引证文献13

二级引证文献101

河南工业大学学报（自然科学版）
2008年 第6期

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