作　　者： ; ; ; ; ;

机构地区： 郑州轻工业学院食品与生物工程学院

出　　处： 《食品科技》 2009年第6期104-107,112,共5页

摘　　要： 研究pH、NaCl、MgCl2和复合磷酸盐(MP)对猪后腿肉盐溶蛋白提取率及热诱导凝胶的凝胶强度的影响,采用中心组合实验设计的方法,建立了二次多项式回归方程的预测模型,优化的盐溶蛋白提取工艺参数为:pH 6.6,NaCl浓度0.62 mol/L,MgCl2浓度0.013 mol/L,MP的添加量3.71 g/kg;pH、NaCl对凝胶强度影响显著,MgCl2,MP对凝胶强度的影响不显著,pH值为6.5～6.65,NaCl浓度为0.6～0.65 mol/L范围时,凝胶强度最高。在最佳提取条件下可获得最好的凝胶强度。 The effects of pH, NaCl, MgCl2 and mixed phosphate on the extraction rate of salt-soluble proteins from pork behind legs muscle and bloom strength of the heat-introduced gel were studied. The predictive polynomial quadratic equations model was developed by the central composite design. The optimal extractive conditions of salt-soluble proteins can be concluded as follows： pH 6.6, NaCl 0.62 mol/L, MgCl2 0.013 mol/L and mixed phosphate 3.71 g/kg. The effects of pH and NaCl on bloom strength were significant, but MgCl2 and MP had not significant effect on bloom strength. The value of bloom strength had maximum value when pH changed from 6.5 to 6.65 and concentration of NaCl varied between 0.6-0.65 mol/L.The highest bloom strength was obtained at the optimal extractive conditions.

关 键 词： 猪肉 热诱导凝胶 蛋白质提取率 凝胶强度

领　　域： [轻工技术与工程] [轻工技术与工程]