食品工业科技2012，Vol.33Issue(10)：117-119,123,4.
肌原纤维蛋白-脂肪替代品凝胶作用力与质构特性的关系
Relationships between forces and textural properties of myofibrillar protein-fat substitute gel
摘要
Abstract
Relationships between forces and textural properties of chicken myofibrillar protein-fat substitutes mixed gel were studied by adding several agents such as sodium dodecyl sulfate（SDS）,dithiothreitol（DTT）,urea,sodium hydroxide,etc.The results showed that the hardness and springiness of the mixed gels was changed by adding trace of SDS（4mmol/L）,which meant tiny variations of hydrophobic interaction could cause distinct changes of textural properties of the mixed gel.The hardness values of the gel increased distinctly when pH were higher till to 7.0,which meant the textural properties were controlled partly by electrostatic interaction.Meanwhile,the hardness values of the gel had a tiny change when DTT were added,which indicated that disulfide bond had little effect on the formation of the mixed gel.The hardness of the gel had the maximum value at urea concentration 1.5mol/L.Hydrogen bonds had a middle effect on the textural properties of the mixed gel.关键词
肌原纤维蛋白/脂肪替代品/质构特性/作用力Key words
myofibrillar protein/fat substitute/textural property/force分类
轻工纺织引用本文复制引用
杨玉玲,陈琼,袁彪,王素雅,陈银基,马云..肌原纤维蛋白-脂肪替代品凝胶作用力与质构特性的关系[J].食品工业科技,2012,33(10):117-119,123,4.基金项目
国家自然科学基金项目 （）
