摘要
以鸭胸肉为材料,提取鸭肉中的肌原纤维蛋白,研究超高压对肌原纤维蛋白的溶解性,以及添加4%的木薯变性淀粉的蛋白复合物加热成胶后的保水性、质构、白度的影响,研究的压力水平范围为0~600 MPa,保压时间为0~40 min。研究结果表明:复合物的保水性在400 MPa,20 min时最好;质构在保压10 min时最好;白度则随着压力和保压时间的增加。
Study the effects of ultra high pressure on protein solubility of myofibrillar protein from duck muscle and WHC ,TPA, whiteness of protein containing 4 % modified cassava starch. The region of the pressure is from 0 to 600 MPa, and holding time from 0 to 40 rain. The WHC of mixed protein sample was best when pressure was 400 MPa,the pressure holding time was 20 min;TPA was best when the pressure holding time was 10 rain;with the increase of pressure , the whiteness of mixed protein sample decreases firstly and then increases.
出处
《食品研究与开发》
CAS
北大核心
2012年第11期10-14,共5页
Food Research and Development
基金
国家科技支撑计划项目(2012BAD37B06-06)
关键词
鸭肉
肌原纤维蛋白
超高压
变性淀粉
duck muscle
myofibrillar protein
Ultra High Pressure
modified starch