食品工业科技2017，Vol.38Issue(19)：6-10,20,6.DOI:10.13386/j.issn1002-0306.2017.19.002
低钠盐对猪肉盐溶蛋白凝胶特性的影响
Effect of low sodium salt on the gel properties of pork salt-soluble proteins
摘要
Abstract
The effect of low sodium salt (the same quality conentration and ionic strength with NaCl) on the yield,solubility,turbidity,gel properties (water holding capability,gel springness and gel strength) and rheological properties of salt-soluble protein from porcine longissimus dorsi were studied for reducing the sodium chloride used in meat products.The results showed that,compared with 3％ NaCl,low sodium salt with the stame ionic strength caused a significant increase in the solubility of salt -soluble protein from 76.22％ to 83.03％ (p ＜ 0.05).ΔG'of salt-soluble protein was increased by 89.90％ in 4.252％ low sodium salt solution.The gel strength and water holding capability of salt-soluble protein gel were significantly increased in both 3％ and 4.252％ low sodium salt solution,suggesting that the low sodium salt reduced the sodium content and enhanced the gel functionality of salt-soluble proteins.The present study provided reference for the development of low sodium meat product.关键词
低钠盐/盐溶蛋白/凝胶特性/猪肉Key words
low sodium salt/salt-soluble proteins/gel properties/pork分类
轻工纺织引用本文复制引用
张雅玮,郭秀云,尹敬,彭增起..低钠盐对猪肉盐溶蛋白凝胶特性的影响[J].食品工业科技,2017,38(19):6-10,20,6.基金项目
国家自然科学基金(31601491). （31601491）
