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肌肉蛋白乳化能力测定方法研究高菲菲.pdf

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2012, Vol.33, No.19 155 * ( 210095) pH6.258000r/min10s10min 55mL/g(53mL/g) A Method for Determining the Emulsifying Capacity of Porcine Muscle Protein GAO Fei-feiPENG Zeng-qi*ZHU YiWANG Fu-longTIAN Rui-huaWAN Ke-huiLU Gui-song (College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China) Abstract A method for determining the emulsifying capacity of porcine muscle protein was developed by determining optimal experimental conditions for the emulsification of soybean oil by means of one-factor-at-a-time experiments and validation experiments. The results showed that when its homogenate at pH 6.25 was sheared at 8000 r/min and ambient temperature for 10 s and then left to stand for 10 min, the emulsifying capacity of porcine muscle protein was 55 mL of soybean oil per gram of sample, which was in basic agreement with 53 mL of soybean oil per gram of sample obtained by shearing at 8000 r/min for 10 s and then standing for 30 min. In conclusion, reliable and applicable experimental conditions for determining the emulsifying capacity of porcine muscle protein have been established. Key words meat protein soybean oil emulsification TS251.1 A 1002-6630(2012)19-0155-04 (emulsion capacity) [2] pH () ( 4000r /min 10000r/min )( pH ) [1] 115mg/mL [9] [2-5]