食品与发酵工业2017，Vol.43Issue(11)：172-179,8.DOI:10.13995/j.cnki.11-1802/ts.014272
酸碱度对兔肉肌原纤维蛋白功能性质的影响
Effect of pH on the functional properties of rabbit myofibrillar protein
摘要
Abstract
This study investigated the effects of different pH conditions on the function of myofibrillar protein in rabbit meat and the correlation between functional indexes of myofibrillar protein and mechanism of protein tertiary structure.It was found that,with the pH approaching the isoelectric point range,the aromatic amino acids inside the protein were exposed and the tertiary structure of the protein was unfolded;the surface hydrophobicity became larger,which resulted in the increase of the hydrophobic interaction between proteins.Changes in myofibrillar protein structure causes the decrease of protein solubility and emulsifying activity as well as emulsion stability.At the same time,this structural change leads to the change of myofibrillar protein rheological properties.The decrease of pH leads to the decrease of shear stress,and obvious shear stress changes at near isoelectric point.With the decrease of pH,the hardness of myogenic protein gel increases and becomes smaller at near isoelectric point.At the same time,the gel retention is decreased while gel whiteness is increased.关键词
pH值/兔肉/肌原纤维蛋白/功能性质Key words
pH/rabbit meat/myofibrillar protein/functional properties引用本文复制引用
周心雅,贺稚非,李洪军,王兆明..酸碱度对兔肉肌原纤维蛋白功能性质的影响[J].食品与发酵工业,2017,43(11):172-179,8.基金项目
重庆市特色食品工程技术研究中心能力提升项目(cstc2014pt-gc8001) （cstc2014pt-gc8001）
2017年国家自然科学基金项目(31671787) （31671787）
