pH对羔羊背最长肌肌原纤维蛋白热诱导凝胶的影响
倪娜;王振宇;韩志慧;何凡;潘晗;穆国锋;张德权
【期刊名称】《中国农业科学》 【年(卷),期】2013(046)017
【摘要】[Objective] The effect of pH on myofibrillar protein heat-induced gel of M.longissimus dorsi sampled from Poll Dorset × Small Tail Han Sheep F1 lamb was studied,and the mechanism ofpH influencing the formation of lamb myofibrillar protein heat-induced gel was also discussed.[Method] By measuring the water-holding capacity and hardness of lamb myofibrillar protein gels of different pH values,three
typical
pH
values
(pH
5.0,6.0
and
7.5)
were
selected.Changes of molecular forces and thermal stability during heat-induced gelation were analyzed under the typical pH values.Difference between gel microstructures of three typical pH values was also compared.[Result] Myofibrillar protein heat-induced gels of lamb M.longissimus dorsi muscle showed different gel properties under three typical pH values.Protein gels had the lowest and a disorder microstructure at pH 5.0,and the lowest hardness was appeared at pH 6.0.The highest water-holding capacity and hardness were both appeared at pH 7.5,with a compact and ordered microstructure.The results of molecular forces analysis showed that hydrophobic interactions was the main forces during the gel formation,but pH
pH对羔羊背最长肌肌原纤维蛋白热诱导凝胶的影响
