摘要
主要研究了多聚磷酸盐及pH对鸡肉盐溶蛋白质热诱导凝胶保水性的影响。结果表明,形成胸肉、腿肉良好凝胶的pH分别为6.5、6.9;影响胸肉凝胶保水性因素的主次顺序为焦磷酸钠(SP)>三聚磷酸钠(STP)>六偏磷酸钠(HMP),影响腿肉凝胶保水性因素的主次顺序为六偏磷酸钠(HMP)>焦磷酸钠(SP)>三聚磷酸钠(STP)。胸肉和腿肉在不同的条件下形成凝胶的保水性各异,胸肉的最大保水性为98%,腿肉的最大保水性为90%。
The effects of polyphosphates and pH on heat-induced gelation of salt-soluble proteins from chicken were studied.The experimental results showed that the optimum pH for leg and breast protein was about 6.9 and 6.5 respectively.The influential order of different polyphosphate types isbreast SP>STP>HMP the optimum level of water holding capacity was 98% leg HMP>SP>STP the optimum level water holding capacity whc was 88%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第8期25-27,共3页
Science and Technology of Food Industry
关键词
PH
多聚磷酸盐
鸡肉
热诱导凝胶
保水性
salt-soluble proteins
water holding capacity whc
polyphosphates
heat-induced gel
pH
