蛋白浓度对兔腰大肌肌球蛋白热凝胶特性的影响.pdfVIP

※基础研究 食品科学 2009, Vol. 30, No. 21 83 1 2 1 , 1 1 2 2 2 白 云 ，钟国良 ，周光宏 * ，彭增起 ，徐幸莲 ，秦建华 ，蓝 晓 ，辛 甜 (1.南京农业大学教育部肉品加工与质量控制重点实验室，江苏南京 210095 ； 2.南京农业大学食品科技学院，江苏南京 210095) ：肌球蛋白热诱导凝胶对肉糜类制品的黏结性、保水性等有很重要的影响。实验研究在pH6.5 ，0.6mol/L KCl 下，肌球蛋白浓度(5 、10、15、20 、25mg/ml) 对兔腰大肌肌球蛋白热诱导凝胶超微结构、保水性、硬度、 弹性的影响。结果表明：肌球蛋白浓度对肌球蛋白凝胶的凝胶特性有显著影响，随蛋白浓度的增加，凝胶网络更 加细致，网孔从直径6～10μm 逐渐变小至最小值2 μm ，并在浓度达15mg/ml 以上时出现了蛋白聚集体。随蛋白浓 度的增加，凝胶保水性从28.38% 增至86.96%，硬度从7.07g 增至36.23g ，弹性由0.25 增至0.80 。 ：肌球蛋白；凝胶；超微结构；保水性；硬度；弹性 Effect of Protein Concentration on Heat-induced Gel Properties of Myosin from Rabbit Psoas Major Muscles 1 2 1, 1 1 2 2 2 BAI Yun ，ZHONG Guo-liang ，ZHOU Guang-hong *，PENG Zeng-qi ，XU Xing-lian ，QIN Jian-hua ，LAN Xiao ，XIN Tian (1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing 210095, China；2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract ：Effects of protein concentration (25, 20, 15, 10, 5 mg/ml) diluted using phosphate buffer at pH 6.5 containing 0.6 mol/L KCl on heat-induced gel properties (ultramicrostructure, water holding capacity, hardness and elasticity) of myosin from rabbit psoas major muscles were investigated. Protein concentration revealed a significant effect on the gel properties. In gels formed at increasing myosin concentration, the gel networks became tighter, and the network diameter decreased from 6 －10μm to 2μm. When the myosin concentration reached a value ab