猪肉盐溶性蛋白热诱导凝胶特性的研究

Extraction and Heat-induced Gel Properties of Salt-soluble Pork Protein

盐溶性蛋白是影响猪肉制品的保水性及凝胶特性的一类最主要蛋白质,其中对蛋白质热凝胶起决定作用的是肌球蛋白。本试验以猪肉为原料,首先通过单因素试验研究贮藏时间、离子强度、磷酸盐等因素的影响,再通过正交试验得出猪背最长肌(Pld)盐溶蛋白最合适的提取条件:MgCl2浓度0.01mol/L、NaCl浓度0.5mol/L、焦磷酸钠及多聚磷酸钠的比例均为0.4%。

The salt-soluble protein is the most important protein affecting water-holding capacity and gel properties of pork, among which myoglobulin is the most effective protein. In this paper, the effects of three factors, including storage time, ionic intensity and phosphates, on the heat-induced gel properties of pork protein were studied by single factor and orthogonal experiments. The most suitable extraction conditions were determined as follows： MgCl2 0.01 mol/L, NaCl 0.5 mol/L, Sodium Pyrophosphate 0.4%, and Sodium Polyphosphate 0.4%.