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Position: Home > Articles > Rheological Properties of Myofibrillar Protein-Fat Substitute Mixtures MEAT RESEARCH 2012 (6) 22-26

肌原纤维蛋白与脂肪替代品混合样品流变特性研究

作  者:
彭晓蓓;游远;杨玉玲;胡文康
单  位:
南京财经大学食品科学与工程学院
关键词:
肌原纤维蛋白;脂肪替代品;凝胶;流变特性
摘  要:
以鸡胸肉为原料提取肌原纤维蛋白(MP),采用流变仪,研究MP与脂肪替代品(FS)的质量浓度比、pH值以及离子强度等因素对MP-FS混合样品流变特性的影响。在单因素试验的基础上,以储能模量G′为响应值,采用响应面Box-Behnken试验研究MP与FS质量浓度比、pH值以及离子强度对G′的影响。结果表明:各因素影响混合样品凝胶G′的顺序为:pH>MP与FS质量浓度比>离子强度,MP与FS质量浓度比20:10、pH6.0、离子强度0.6时,G′取得最佳值153Pa。
译  名:
Rheological Properties of Myofibrillar Protein-Fat Substitute Mixtures
作  者:
PENG Xiao-bei,YOU Yuan,YANG Yu-ling,HU Wen-kang(College of Food Science and Engineering,Nanjing University of Finance and Economics,Nanjing 210046,China)
关键词:
myofibrillar protein;fat substitute;gelation;rheological properties
摘  要:
Myofibrillar protein(MP) was extracted from chicken breast and mixed with fat substitute(FS).A rheometer was used to investigate the effects of MP:FS ratio,pH and ionic strength on rheological properties of MP-FS mixtures.One-factor-at-a-time experiments and response surface methodology based on Box-Behnken design were used to analyze the effects of MP:FS ratio,pH and ionic strength on the storage modulus G'.The parameters were ranked in descending order of their effect on G' as follows: pH > MP:FS ratio > ionic strength.The best G',153 Pa,was achieved when the MP:FS ratio,pH and ionic strength were 20:10,6.0 and 0.6,respectively.

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