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Position: Home > Articles > Study on Texture Properties of Gel Mixed by Starch,Soy-bean Protein Isolates and Carrageenan MEAT RESEARCH 2006 (10) 49-52

淀粉、大豆分离蛋白及卡拉胶共混凝胶质构特性的研究

作  者:
郝慧敏;陈树兴;任发政
单  位:
河南科技大学食品与生物工程学院;中国农业大学食品与营养学院
关键词:
马铃薯淀粉;大豆分离蛋白;卡拉胶;凝胶;质构特性
摘  要:
马铃薯淀粉、大豆分离蛋白和卡拉胶为肉制品中常用的三种添加剂。本实验将三者按一定比例混合,研究了浓度和pH,加热温度和时间以及蔗糖和电解质的添加等不同处理条件对混合凝胶质构的影响。结果表明,共混溶液的浓度和pH对共混凝胶的质构特性均有较大的影响;在80℃加热条件下,共混凝胶的主要质构指标均达到峰值;加热时间的增加只对凝胶硬度的增加有一定的作用;蔗糖能提高共混凝胶的弹性;NaCl能提高共混凝胶的硬度和弹性。
译  名:
Study on Texture Properties of Gel Mixed by Starch,Soy-bean Protein Isolates and Carrageenan
作  者:
HaoHuimei ChenShuxing RenFazheng
关键词:
Potato starch;Soybean isolate protein; Carrageenan;Gel;Textural Properties
摘  要:
This paper chose three kinds of commonly used meat additive which were potato starch,soybean isolate protein and carrageenan for heat-induced mixed gel,the effects of different factors in- cluding concentration,pH,heating temperature and heating time,etc.on the textural properties of the mixed gel were studied by using texture profile analyzer (TPA).The result showed that concentration and pH value had great impact on the textural properties of the mixed gel;the main textural properties reached to peak value at80 ℃,heated time had an effect on mixed hardness; sucrose can enhance the springiness of mixed gel, NaCl can enhance the hardness and springiness of mixed gel.

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