CAJ | 학술논문

本实验探讨了蛋白浓度和pH值对猪腿纤维蛋白的溶解度、凝胶强度、蒸煮失重以及热致胶凝性质的影响.在0.6mol/L、pH6.0的NaCl溶液中,纤维蛋白的胶凝性最强,凝胶强度随着蛋白浓度的增加而增加.然而,蛋白浓度的增加对蒸煮失重和蛋白质溶解度产生不利影响.猪腿纤维蛋白在4℃贮存一段时间后,其溶解度有所增加.实验结果表明:pH值对猪腿纤维蛋白的溶解度、凝胶强度、蒸煮失重和粘弹性都有一定的影响.在pH6.0时,蛋白的凝胶强度最大,而在pH7.0时,蛋白溶解度最大,蒸煮失重最小.
본실험탐토료단백농도화pH치대저퇴섬유단백적용해도、응효강도、증자실중이급열치효응성질적영향.재0.6mol/L、pH6.0적NaCl용액중,섬유단백적효응성최강,응효강도수착단백농도적증가이증가.연이,단백농도적증가대증자실중화단백질용해도산생불리영향.저퇴섬유단백재4℃저존일단시간후,기용해도유소증가.실험결과표명:pH치대저퇴섬유단백적용해도、응효강도、증자실중화점탄성도유일정적영향.재pH6.0시,단백적응효강도최대,이재pH7.0시,단백용해도최대,증자실중최소.
The effects of protein concentration and pH on protein solubility, gel strength, cooking loss and heat-induced gelation properties of porcine leg myofibrils were investigated. Myofibrils suspended in 0.6 mol/L NaCl and pH6.0 showed the increasing gel strength and strong gelling properties with increase of protein concentration. However, increasing protein concentration had a negative effect on cooking loss and protein solubility. In addition, leg myofibrils showed increasing protein solubility when stored at 4 ℃. Results indicates that the protein solubility, gel strength, cooking loss and dynamic viscoelastic properties of porcine leg myofibrils are pH dependent. The highest gel strength was noted at pH6.0, while the highest protein solubility and lowest cooking loss at pH7.0.