摘要
研究热改性大豆分离蛋白和去酰胺改性大豆分离蛋白对猪肌肉盐溶蛋白共凝胶特性的影响,结果表明:前者的加入对共凝胶的形成具有一定的抑制作用,而后者的加入能够提高共凝胶的硬度。并对猪肌肉盐溶蛋白与大豆分离蛋白共凝胶形成条件进行研究,采用L16(45)正交试验及方差分析,确定了共凝胶最佳形成条件为:蛋白混合比例9:1、CaCl2质量分数0.6%、pH值为7、温度95℃。
Effects of individual addition of heat-modified [SPI（H）] and deamidation modified soybean protein isolates [SPI（D）] on eo-gelation characteristics of salt-soluble meat protein （SSMP） were systematically investigated. Results revealed that thermo-modified soybean protein had an inhibition effect on co-gelation; in contrast, deamidation modified soybean protein revealed a promotion effect on hardness of co-gelation. The optimal conditions for gel formation between salt-soluble pork protein and soybean protein were also explored through orthogonal design L16（45） and variance analysis, which suggested the best co-gelation efficiency using a 9：1 of SSMP! SPI（D） ratio, 0.6% CaCh induction, at pH 7 and 95℃.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第19期138-142,共5页
Food Science
关键词
肌肉盐溶蛋白
大豆分离蛋白
共凝胶
salt-soluble meat protein （SSMP）
soybean protein （SP）
co-gelation
