鹰嘴豆分离蛋白对猪肉肌原纤维蛋白乳化特性的影响

栗俊广; 张旭玥; 陈宇豪; 王昱; 刘骁; 白艳红

doi:10.12187/2021.06.004

鹰嘴豆分离蛋白对猪肉肌原纤维蛋白乳化特性的影响

1. 郑州轻工业大学食品与生物工程学院, 河南郑州 450001;
2. 河南省冷链食品质量与安全控制重点实验室, 河南郑州 450001

作者简介: 栗俊广(1987-),男,河南省漯河市人,郑州轻工业大学副教授,博士,主要研究方向为畜禽产品加工与质量安全控制.;

基金项目: 国家自然科学基金青年科学基金项目（32102045）；河南省青年骨干教师计划项目（2019GGJS127）；河南省青年人才托举计划项目（2021HYTP026）
中图分类号: TS251.1

Effects of chickpea protein isolate on the emulsification properties of pork myofibrillar protein

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. He'nan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
Received Date: 2021-04-12

CLC number: TS251.1

摘要: 将不同质量分数的鹰嘴豆分离蛋白（Chickpea Protein Isolate，CPI）加入猪肉肌原纤维蛋白中，研究其对猪肉肌原纤维蛋白乳化特性的影响.结果表明：随着CPI添加量的增加，猪肉肌原纤维蛋白乳液的EAI指数、ESI指数和流变储能模量G'均逐渐升高；当CPI添加量为1.2%时，猪肉肌原纤维蛋白乳液的EAI指数和储能模量G'均达到最大值，总体稳定指数和乳析指数均达到最小值，即添加1.2%的CPI可有效改善猪肉肌原纤维蛋白的乳化特性，提升猪肉肌原纤维蛋白乳液的稳定性.
- 鹰嘴豆分离蛋白 /
- 猪肉肌原纤维蛋白 /
- 乳化特性
Abstract: This study aimed to investigate the effects of different mass fractions of Chickpea Protein Isolate (CPI) on the emulsifying property of pork myofibrillar protein. The results showed that the EAI, ESI and rheological storage modulus G' of pork myofibrillar protein emulsion increased gradually with the increase of the addition of CPI. When the addition of CPI was 1. 2%,the EAI and storage modulus G' of pork myofibrillar protein emulsion reached the maximum,and the total stable index and emulsification both reached the minimum. The results indicated that adding 1. 2% CPI could effectively improve the emulsification properties of pork myofibrillar protein, and enhance the stability of pork myofibrillar protein emulsion.
- chickpea protein isolate /
- pork myofibrillar protein /
- emulsifying property
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鹰嘴豆分离蛋白对猪肉肌原纤维蛋白乳化特性的影响

作者简介: 栗俊广(1987-),男,河南省漯河市人,郑州轻工业大学副教授,博士,主要研究方向为畜禽产品加工与质量安全控制.;

Effects of chickpea protein isolate on the emulsification properties of pork myofibrillar protein

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通讯作者: 陈斌, bchen63@163.com

鹰嘴豆分离蛋白对猪肉肌原纤维蛋白乳化特性的影响

作者简介:栗俊广(1987-),男,河南省漯河市人,郑州轻工业大学副教授,博士,主要研究方向为畜禽产品加工与质量安全控制.

English Abstract

Effects of chickpea protein isolate on the emulsification properties of pork myofibrillar protein

目录

鹰嘴豆分离蛋白对猪肉肌原纤维蛋白乳化特性的影响

作者简介: 栗俊广(1987-),男,河南省漯河市人,郑州轻工业大学副教授,博士,主要研究方向为畜禽产品加工与质量安全控制.;

Effects of chickpea protein isolate on the emulsification properties of pork myofibrillar protein

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通讯作者: 陈斌, bchen63@163.com

鹰嘴豆分离蛋白对猪肉肌原纤维蛋白乳化特性的影响

作者简介:栗俊广(1987-),男,河南省漯河市人,郑州轻工业大学副教授,博士,主要研究方向为畜禽产品加工与质量安全控制.

English Abstract

Effects of chickpea protein isolate on the emulsification properties of pork myofibrillar protein

目录