CAJ | 학술논문

为获得鸡肉蛋白较好的凝胶特性，从而改善其肉糜的加工品质，探讨玉米淀粉、马铃薯淀粉和磷酸酯淀粉3种常用淀粉与鸡肉盐溶蛋白相互作用对鸡肉糜加工基本特性的影响。以盐溶蛋白析出质量浓度、活性自由巯基含量和相对疏水性为指标，分别研究单因素条件下3种淀粉对鸡肉盐溶蛋白特性的影响，并通过二次通用旋转试验筛选出在5％淀粉添加总量条件下3种淀粉在鸡肉糜中的最佳组合配方。单因素试验表明：所选3种淀粉均对鸡肉盐溶蛋白特性有着复杂影响。3种淀粉最佳配方为：玉米淀粉1．6％、马铃薯1．6％、磷酸酯淀粉1．8％，此时鸡肉糜中盐溶蛋白基本特性参量指标预计为：盐溶蛋白质量浓度24．3mg／mL，活性自由巯基含量0．004μmol／mg，相对疏水性值22．86。
위획득계육단백교호적응효특성，종이개선기육미적가공품질，탐토옥미정분、마령서정분화린산지정분3충상용정분여계육염용단백상호작용대계육미가공기본특성적영향。이염용단백석출질량농도、활성자유구기함량화상대소수성위지표，분별연구단인소조건하3충정분대계육염용단백특성적영향，병통과이차통용선전시험사선출재5％정분첨가총량조건하3충정분재계육미중적최가조합배방。단인소시험표명：소선3충정분균대계육염용단백특성유착복잡영향。3충정분최가배방위：옥미정분1．6％、마령서1．6％、린산지정분1．8％，차시계육미중염용단백기본특성삼량지표예계위：염용단백질량농도24．3mg／mL，활성자유구기함량0．004μmol／mg，상대소수성치22．86。
Corn starch, potato starch and phosphate ester starch were evaluated for the effects of their respective and combined additions on the concentration, free sulfhydryl group content and relative hydrophobicity of chicken breast muscle salt-soluble proteins. On the basis of a 5-level quadratic general rotary unitization design, response surface methodology was employed to optimize the amounts of the three added starches. The respective addition had complicated effects on properties of chicken breast muscle salt-soluble proteins. The optimal combined addition was corn starch 1.6%, potato starch 1.6%, and phosphate ester starch 1.8%. Under the optimized conditions, the predicted concentration, free sulfhydryl group content and relative hydrophobicity of chicken breast muscle salt-soluble proteins were 24.3 mg/mL, 0.004 μmol/mg and 22.86, respectively.