食品工业科技Issue(10)：190-193,4.
NaCl浓度和pH对肉糜中脂肪微粒蛋白吸收量及凝胶特性的影响
Effect of NaCl concentrations and pH on amount of protein adsorbed by fat particles and its emulsion gel property
汪张贵 1闫利萍 1彭增起 2周光宏2
作者信息
- 1. 蚌埠学院食品与生物工程系,安徽蚌埠233030
- 2. 南京农业大学食品科技学院,江苏南京210095
- 折叠
摘要
Abstract
The effects of NaCI concentrations（0.2mol/L and 0.6mol/L）and pH（6.0 and 6,5） on amount of protein adsorbed by fat particles,amount of protein per unit surface,emulsion stability,gel hardness and microstructure of meat emulsion were investigated. The results showed that higher concentration （0.6mol/L） NaCl solution could significantly increase the total amount of protein adsorbed,amount of protein per unit surface,emulsion stability,emulsion gel hardness and microstructure of meat emulsion （P〈0.05）. At the same concentration （0.2mol/L or 0.6mol/L） NaCI solution,pH （pH6.0 or 6.5） had no significant effect on the above-mentioned indexes （P〉0.05）. Therefore,meat proteins and fat were chopped to form a good meat batter in the 0.6 mol/L NaCl（pH 6.0 and 6.5） solution in this experiment.关键词
肉糜/NaCl浓度/pH/蛋白吸收量/凝胶特性Key words
meat batter/NaCl concentration/pH/amount of protein adsorbed/gel property分类
轻工纺织引用本文复制引用
汪张贵,闫利萍,彭增起,周光宏..NaCl浓度和pH对肉糜中脂肪微粒蛋白吸收量及凝胶特性的影响[J].食品工业科技,2011,(10):190-193,4.
