评价不同盐浓度下褐藻酸钠和葡萄糖酸-δ-内酯水平对猪肌原纤维蛋白的冷胶凝作用。
Evaluation of sodium alginate and glucono-delta-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations.
机构信息
Department of Animal Science and Biotechnology Research Institute, Chonnam National University, Gwangju 500-757, Republic of Korea.
出版信息
Meat Sci. 2010 Jun;85(2):201-9. doi: 10.1016/j.meatsci.2009.12.026. Epub 2010 Jan 11.
This study investigated the effects of sodium alginate (SA) and glucono-delta-lactone (GdL) levels on the cold-set gelation of porcine myofibrillar protein (MP) at different salt concentrations. The addition of GdL at 0.1M salt concentration had no effects on cold-set MP gelation, and GdL level higher than 1% was necessary at 0.3M salt concentration to form a MP gel. The SA system with 0.5% GdL showed an effect on MP gelation at 0.1M salt, while SA with 1.5% GdL could be form a cold-set MP gel at 0.3M salt level. The endothermic peaks were reduced or completely disappeared by the addition of GdL more than 1%. These results indicated that the SA was favorable in forming a cold-set MP gel under low salt concentrations (<0.1M), and that the SA could be applicable at higher salt concentrations by combining with the GdL level more than 1% (>1%).
本研究考察了海藻酸钠（SA）和葡萄糖酸-δ-内酯（GdL）水平对不同盐浓度下猪肌原纤维蛋白（MP）的冷胶凝作用的影响。在 0.1M 盐浓度下添加 0.1M 的 GdL 对冷胶凝 MP 没有影响，而在 0.3M 盐浓度下需要添加高于 1%的 GdL 才能形成 MP 凝胶。在 0.1M 盐浓度下，含有 0.5%GdL 的 SA 体系对 MP 胶凝有影响，而在 0.3M 盐浓度下，含有 1.5%GdL 的 SA 可以形成冷胶凝 MP 凝胶。添加超过 1%的 GdL 后，吸热峰减少或完全消失。这些结果表明，SA 在低盐浓度（<0.1M）下有利于形成冷胶凝 MP 凝胶，并且通过添加高于 1%（>1%）的 GdL 水平，SA 可以在更高的盐浓度下应用。
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