摘要
以新鲜凤爪为主要原料,采用酸法提取胶原蛋白,通过质构分析,对影响凤爪胶原蛋白凝胶强度的因素进行研究,结果表明,凤爪胶原蛋白凝胶强度随着胶原蛋白液浓度的增大而逐渐增大;随着温度、pH、NaCl和CaCl2浓度的增大,凝胶强度呈先增大后减小的趋势;不同的磷酸盐对凤爪胶原蛋白凝胶强度的影响不同。
Use fresh chicken claw as the main raw material, factors affecting the gel strength of collagen of chicken claw were studied through the quality and structure analysis. The results showed that the gel strength of collagen of chicken claw increased with the increasing concentration of collagen, gel strength first increased and then decreased with the increasing of temperature, pH, concentration of NaC1 and CaC12 and various kinds of phosphate had different effect on gel strength of collagen of chicken claw.
出处
《食品工业》
CAS
北大核心
2012年第5期37-39,共3页
The Food Industry
关键词
凤爪
胶原蛋白
凝胶强度
chicken claw
collagen
gel strength
