食品科学2017，Vol.38Issue(15)：158-164,7.DOI:10.7506/spkx1002-6630-201715026
γ-聚谷氨酸对鸡肉糜凝胶特性的影响
Effect of γ-Polyglutamic Acid on Gelation Properties of Minced Chicken Breast Meat
摘要
Abstract
In this study,the effect of γ-polyglutamic acid and NaCl on gelation properties of minced chicken breast meat was investigated.The results showed that the addition of 0.9‰ γ-polyglutamic acid alone could significantly reduce the cooking loss rate,increase the gel strength and water-holding capacity,and significantly improve the hardness,springiness,chewiness and cohesiveness of chicken meat gels,but it had little effect on the whiteness of the gels.The effect of γ-polyglutamic acid on gelation properties of chicken breast muscle was enhanced by the addition of a certain amount of NaCl.The addition of both 3.0％ NaCl and 0.6‰ γ-polyglutamic acid resulted in the smallest cooking loss rate and highest water-holding capacity,gel strength,hardness,springiness,chewiness and cohesiveness of chicken breast meat gels.The whiteness of the gels was the smallest when the addition of NaCl and γ-polyglutamic acid were 3.0％ and 1.2‰.Rheological curves showed that γ-polyglutamic acid could improve the gel-forming capacity of chicken breast meat proteins.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) studies indicated that γ-polyglutamic acid and myofibrillar proteins were cross-linked with each other.关键词
γ-聚谷氨酸/鸡肉糜/凝胶特性/蒸煮损失率Key words
γ-polyglutamic acid/minced chicken/gelation properties/cooking loss rate分类
轻工纺织引用本文复制引用
白登荣,温佳佳,贺雪华,尚永彪..γ-聚谷氨酸对鸡肉糜凝胶特性的影响[J].食品科学,2017,38(15):158-164,7.基金项目
四川省科技支撑计划项目 （）
肉鸡特色产品精深加工关键技术研究与产业化示范项目(2016NZ0003-05) （2016NZ0003-05）
