肉类研究2013，Vol.27Issue(4)：1-4,4.
加热时间和葡萄糖酸内酯对猪肌原纤维蛋白凝胶性的影响
Effects of Heating Time and Glucono-δ-lactone on Gel Properties of Porcine Myofibrillar Protein
摘要
Abstract
The effects of heating time and glucono-δ-lactone (GDL) addition on gel properties of porcine myofibrillar protein (MP) were examined.The best water-holding capacity (WHC),hardness,cohesiveness and resilience of MP gels were obtained by GDL addition at a level between 1.5％ and 2.0％ and heat treatment for 30 min (P＜0.05).Meanwhile,the minimum whiteness was found after heat treatment for 30 min.Heating time did not significantly infulence gel springiness (P＞0.05).However,this texture paprameter gradually rose with increasing amount of added GDL and reached a plateau at 1.5％.关键词
肌原纤维蛋白/葡萄糖酸内酯/加热时间/凝胶性Key words
myofibrillar protein/ glucono-δ-lactone/ heating time/ gel properties分类
轻工纺织引用本文复制引用
陈洪生,孔保华,王宇..加热时间和葡萄糖酸内酯对猪肌原纤维蛋白凝胶性的影响[J].肉类研究,2013,27(4):1-4,4.基金项目
"十二五"国家科技支撑计划项目(2012BAD28B02) （2012BAD28B02）
