食品与机械2017，Vol.33Issue(9)：35-40,6.DOI:10.13652/j.issn.1003-5788.2017.09.008
γ-聚谷氨酸对鸡肉肌原纤维蛋白功能特性的影响
Effects of γ-polyglutamic acid on functional properties of chicken myofibrillar protein
摘要
Abstract
Different concentration of γ-polyglutamic acid were added to chicken myofibrillar protein,and the effects of γ-polyglutamic acid on the function of chicken myofibrillar protein were studied.The study found that with the increase of the concentration of γ-polyglutamic acid,surface hydrophobicity of myofibrillar protein first decreases and then increases,and reached the minimum when the concentration of γ-polyglutamic acid was 0.6％;the solubility,emulsification,the gelatin of hardness,springiness and water holding capacity were first increases and then decreases,and respectively reached the maximum when the concentration of γ-polyglutamic acid was 0.6％,but γ-polyglutamic acid on gelatin whiteness had little effect.The change of rheological properties indicated that γ-PGA had a certain effect on the formation of myofibrillar protein gelatin.SDS-PAGE studies indicated that the cross-linking reaction between γ-polyglutamic acid and myofibrillar protein.关键词
γ-聚谷氨酸/鸡肉/肌原纤维蛋白/功能特性Key words
γ-polyglutamic acid/chicken/myofibrillar protein/functional properties引用本文复制引用
白登荣,董唯,齐昕宇,尚永彪..γ-聚谷氨酸对鸡肉肌原纤维蛋白功能特性的影响[J].食品与机械,2017,33(9):35-40,6.基金项目
四川省科技支撑计划(编号:2016NZ0003-05) （编号:2016NZ0003-05）
