期刊文献+
任意字段
题名或关键词
题名
关键词
文摘
作者
第一作者
机构
刊名
分类号
参考文献
作者简介
基金资助
栏目信息

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
下载PDF
导出
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]
  • 相关文献

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
  • 3McCord A, Smith A B, O'Neill E E. Heat- induced gelation properties of salt-soluble muscle proteins as affected by non - meat proteins[J]. J Food Sci, 1998,63 (4):580 -583.
  • 4Puppo M C, Anon M C. Structural properties of heat-induces soy protein gels as affected by ionic strength and pH [ J ]. J Agric Food Chem, 1998,46 (9) : 3583-3589.
  • 5Scilingo A A, Anon M C. Calorimetric study of soybean protein isolates: effect of calcium and thermal treatments [ J ]. J Agric Food Chem, 1996,47:3751-3756.
  • 6Nagano T, Fukuda Y, Akasaka T. Dynamic viscoelastic study on the gelation properties of 13-conglycinin-rich and glycinin-rich soybean protein isolates [ J]. J Agric Food Chem, 1996,44:3484-3488.
  • 7Feng J, Xoing Y L. Interation of myofibrillar and preheated soy proteins [ J ]. J Food Sci,2002, 67 ( 8 ) : 2851-2586.
  • 8Peng I C, Dayton D W, Allen C E. Investigations of soybean 11S protein and myosin interaction by solubility, turbidity and titration studies [ J ]. J Food Sci, 1982, 47: 1976-1983.
  • 9Peng I C, Dayton D W, Allen C E. Studies on subunits involved in the interaction of soybean l lS protein and myosin [ J]. J Food Sci, 1982,47 : 1984-1990,1994.

二级参考文献20

  • 1[1]Foegeding,E.A.Functional properties of turkey salt-soluble proteins. Food sci.,1987,52:1495
  • 2[2]Morita,J.L.,Choe,I.S.et al. Heat-induced gelation of myosin from leg and breast muscles of chicken. Agri. Biol.chem.,1987,51:2895
  • 3[3]Choe,L.S.Yamamoto,k et al. The heat-induced gelation of myosin rods prepared from chicken legand breast muscles.Agric Boil,chem., 1989,53:625
  • 4[4]Xiong,Y.L and Brekke,C.J. Physicochemical and gelation properties of pre-and postrigor solt-soluble proteins. Food Sci.,1990,55:1544
  • 5[5]Xiong,Y.L and Brekke,C.J.Protein extrctability and thermally induced gelation properties of myofibrils isolated from pre- and postrigor chicken muscles. Food Sci.,1991,56:210
  • 6[6]Vadehro,D.V.,Mcdonald,B.,and baker, R,C.,Biochemistry of avian meat hydration factors affecting the hydration of broiler meat. Poult Sci.,1970,49:1446
  • 7[7]Y.H.Lan et al.Thermal gelation of pork,beef, fish,chicken and turkey muscles as affected by heating rate and pH.Food Sci. 1995,60:936
  • 8[8]Youling L.Xiong.Thermally induced interactions and gelation of combined myofibrillar protein form white and red broiler muscles.Food Sci.,1992,57:581
  • 9[9]E.Allen Foegeding. Development of a test to predict gelation properties of raw turkey muscle proteins. Food Sci.,1990,55:932
  • 10[10]Louis L.young et al. Moisture retention and textural properties of ground chicken meat as affected by sodium tripolyphosphate,ionic strength and pH. Food Sci.,1992,57:1291

共引文献41

同被引文献160

引证文献13

二级引证文献100

河南工业大学学报（自然科学版）
2008年 第6期

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部