鸡肉肌原纤维蛋白与食品胶混合凝胶特性及其形成作用力分析-食品科学专业论文.docxVIP

IV IV Addition of SDS influenced hardness and springness of the gels significantly. So the hydrophobic interactions have given great contribution to the formation of MP and MP-CAR gelation. The addition of urea and GuHCl decreased hardness springiness and G’ of the gels obviously. So the hydrogen bonds also have significant effect on the formation of MP and MP-CAR gelation. pH influenced the electrostatic interactions, and changed the properties of the gels. The effects of propanediol concentration on hardness on MP gels and MP-CAR mixed gels were investigated. The result showed that the influences of hydrophibic interactions were more important than hydrogen bonds during the formation of MP gels. But, hydrophibic interactions and hydrogen bonds both played an important part in MP-CAR gels. Chapter five: The properties of the MP-Gelatin were studied. The hardness of gelatin increased with the concentration of gelatin increased. The addition of gelatin decreased the hardness, but improved the springness. G’ decreased when the concentration of gelatin increased. The hardness of MP-Gelatin increased and G’ decreased as pH increased. The orthogonal test L9 (34) was adopted to seek the effects of concentration of gelatin, pH, ionic strength on gel hardness and springiness. The results showed that the factors which affected the hardness and springness of the mixed gels were in the order of concentration of gelatin, pH and ionic strength from major to minor. Concentration of gelatin 50%, pH 6.0, I 0.6 is the optimal combination for hardness of MP-gelatin mixed gels. Concentration of gelatin 50%, pH 7.0 and I 0.2 is the optimal combination for springness of MP-gelatin mixed gels. Key words: myofibrillar protein; carrageenan; gelatin; texture properties; rheological properties; molecular interactions 符号及缩略语 缩写词 英文名称 中文名称 MP Myofibrillar Protein Isolate 肌原纤维蛋白 CAR Carrageenan 卡拉胶 BSA Bovine Serum Albumin 牛血清蛋白 G’ Storage modulus 储能模量 G’’ Loss modulus 弹性模量 DTT