云南本地黄牛肉盐溶蛋白热诱导凝胶功能特性的研究
Food Science(2009)
Abstract
以云南本地黄牛的背最长肌和股二头肌为材料,采用L9(34)正交设计研究了不同提取条件对背最长肌和股二头肌的盐溶蛋白热诱导凝胶保水性、蛋白组分及凝胶超微结构的影响.结果表明,云南本地黄牛背最长肌和股二头肌的盐溶蛋白最佳提取条件均为NaCI浓度0.6mol/L、温度70℃、pH7.0,凝胶的保水性分别是96.21%、96.35%.SDS-PAGE电泳和扫描电镜显示,背最长肌和股二头肌在保水性最佳的条件下,其肌球蛋白含量较高,同时凝胶的网络比较均匀、细致.而保水性较差,其肌球蛋白含量比较低,凝胶网络结构粗糙、疏松、不均匀.
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Key words
salt soluble protein,yellow cattles in Yunnan,gel properties,biceps femoris (BF),longissimous dorsi (LD)
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