Research Institute for Meat Science and Culture, Konkuk University, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.
Meat Sci. 2011 May;88(1):59-66. doi: 10.1016/j.meatsci.2010.12.003. Epub 2010 Dec 9.
The technological effects of rice bran fiber on pork salt-soluble meat proteins in a model system were investigated. Rice bran fiber at levels of 0% (control), 0.1%, 0.5%, 1%, and 2% was added at the same time as salt-soluble meat protein to maintain similar moisture levels in all samples. Samples with increasing amounts of added rice bran fiber had higher pH, yellowness, sarcoplasmic and total protein solubilities. The moisture content, myofibrillar protein solubility and water holding capacity were the highest in the treatments containing with 1% rice bran fiber. However, the lightness and redness, textural properties decreased with increasing rice bran fiber levels. SDS gel electrophoresis did not reveal any changes in proteins regardless different rice bran fiber levels. The apparent viscosity indicated that improvements in water holding capacity and decreased texture due to added rice bran fiber.
研究了米糠纤维对模型体系中猪肉盐溶肌浆蛋白的技术影响。同时向盐溶肉蛋白中添加 0%（对照）、0.1%、0.5%、1%和 2%的米糠纤维，以保持所有样品中相似的水分水平。添加米糠纤维量增加的样品具有更高的 pH 值、黄色度、肌浆和总蛋白质溶解度。在含有 1%米糠纤维的处理中，水分含量、肌原纤维蛋白溶解度和持水能力最高。然而，随着米糠纤维水平的增加，亮度和红色度、质地特性降低。SDS 凝胶电泳显示无论米糠纤维水平如何，蛋白质都没有发生任何变化。表观粘度表明，由于添加米糠纤维，保水性得到改善，质地降低。
