肌球蛋白与胶原蛋白和明胶混合凝胶质构特性的研究

Study on Textural Properties of Myosin-Collagenous Protein and Myosin-Gelatin Mixed Gels

研究了肌球蛋白与胶原蛋白、肌球蛋白和明胶混合凝胶的质构特性和保水性。结果表明:肌球蛋白与胶原蛋白、肌球蛋白与明胶混合凝胶的硬度、弹性和保水性均比纯肌球蛋白高。肌球蛋白与胶原蛋白混合凝胶在pH6.0时,硬度最低、保水性最低,但弹性最大。混合凝胶的硬度和保水性随着离子强度的升高而升高,但弹性则恰好相反。添加KCl能显著改善混合凝胶的弹性,添加SPP和TPP能明显提高保水性。肌球蛋白和明胶混合凝胶在pH6.5时硬度和弹性最大,但保水性在pH6.0时最大;其硬度和弹性随离子强度增加而降低,但其保水性刚好相反。

Textural properties and water holding capacities （WHC） of myosin - coUagenous protein and myosin -gelatin mixed gels were studied. The results showed that the values of the hardness, springiness and WHC of myosin - collagenous protein and myosin - gelatin mixed gels were higher than those of pure myosin. The values of the hardness and WHC of myosin - coUagenous protein mixed gel were lowest at pH6.5, whilst the value of the springiness was highest. The hardness and WHC of the myosin - collagenous protein mixed gel increased with the ionic strength, whilst the springiness was the opposite. The springiness of myosin - collagenous protein mixed gel could be improved by adding KCl, and the WHC could be improved by adding SPP and TPP. The values of hardness and springiness of myosin - gelatin mixed gel were highest at pH6.5, whilst the value of the WHC was highest at pH6.0. The hardness and springiness of the myosin - gelatin mixed gel increased with the decrease of ionic strength, but the WHC was the opposite.