摘要
在碎羊肉中添加质量分数为0.04%的转谷氨酰胺酶(TG),再分别添加质量分数均为0、0.2%、0.4%、0.6%、0.8%、1.0%的卵清蛋白、蛋黄蛋白、乳清蛋白组成3个试验组。将其在6℃下作用138 min,经过成形、解冻后测定其保形性,并用扫描电子显微镜(SEM)观察其微观结构。对SEM扫描结果分析可知,TG的加入可使碎羊肉形成致密的凝胶网络结构,适量地添加非肉蛋白有利于提高碎肉制品的保形性,其中质量分数为0.4%的蛋黄蛋白提高碎羊肉保形性的效果较好。
After 0.04%（mass ratio） transglutaminase（TG） was added into minced mutton,ovalbumin,yolk protein and whey protein was added at the mass ratio of 0,0.2%,0.4%,0.6%,0.8% and 1.0% respectively,and reacting at 6 ℃ for 138 min.The samples were frozen and thawed to test the binding properties.And the microstructure was observed by scanning election microscope（SEM）.The result showed that 0.4% yolk protein could increase the binding property of the minced mutton the best.According to SEM,the addition of TG could help the formation of uniform gel network in minced mutton;and the binding property was improved by the addition of non-meat proteins.
出处
《湖北农业科学》
北大核心
2012年第8期1643-1646,共4页
Hubei Agricultural Sciences
关键词
碎羊肉
转谷氨酰胺酶
保形性
非肉蛋白
minced mutton
transglutaminase
shape preserving property
non-meat protein
