摘要
主要研究了CaP2+P和MgP2+P以及多聚磷酸盐对鸡肉盐溶蛋白质凝胶保水性和凝胶特性的影响。结果表明:CaP2+P可以增强凝胶的保水性和改善凝胶质构,CaClB2B添加量为0.6%时保水性和质构较好;0.3%的MgP2+P可以增加凝胶的保水性,而MgP2+P对凝胶的质构没有显著的改善;多聚磷酸盐的添加量为0.2%-0.4%时,凝胶的保水性和质构最好。
The effects of Ca P2+ P、Mg P2+ Pand polyphosphates on water holding capacity,gel strength and gel texture of salt-soluble proteins from chicken were studied in this paper. The results showed that Ca P2+ Pcould improve the WHC and gel texture, however, Mg P2+ P had no effect, The WHC and gel texture were best when adding 0.2% to 0.4% polyphosphates.
出处
《现代食品科技》
EI
CAS
2005年第2期24-26,共3页
Modern Food Science and Technology
关键词
盐溶蛋白
保水性
聚磷酸盐
胶强度
凝肢质构
SSP(salt-soluble proteins)
WHC(water holding capacity)
polyphosphates
gel strength
gel texture
