肌球蛋白-明胶混合物的流变学特性

Rheological properties of myosin-gelatin mixtures.

作者信息

Yang Y L, Zhou G H, Xu X L, Wang Y

机构信息

Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Lab of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural Univ., Nanjing 210095, P. R. China.

出版信息

J Food Sci. 2007 Jun;72(5):C270-5. doi: 10.1111/j.1750-3841.2007.00390.x.

DOI:10.1111/j.1750-3841.2007.00390.x

PMID:17995714

Abstract

This study was designed to investigate changes of dynamic rheological properties of myosin and gelatin mixtures during heating and cooling. The rheological and calorimetric attributes (G', G'', tan delta, and heat flow) of myosin and gelatin mixtures were measured during heating and cooling. The results indicated that gelatin could increase the G' and G'' values and decrease the denaturation temperature of myosin. The G' and G'' values of myosin and gelatin mixtures decreased with pH over 5.5 to 7.5 and ionic strength over 0.3 to 0.6. Therefore, it is advisable to add gelatin into chicken meat comminuted products in that it could improve the rheological attributes of myosin.

摘要

本研究旨在探究肌球蛋白与明胶混合物在加热和冷却过程中动态流变特性的变化。在加热和冷却过程中测量了肌球蛋白与明胶混合物的流变学和量热学属性（储能模量G'、损耗模量G''、损耗角正切tanδ和热流）。结果表明，明胶可提高肌球蛋白的G'和G''值，并降低其变性温度。肌球蛋白与明胶混合物的G'和G''值在pH值超过5.5至7.5以及离子强度超过0.3至0.6时会降低。因此，建议在鸡肉碎末产品中添加明胶，因为它可以改善肌球蛋白的流变学属性。