Effects of Heating Time and Glucono-δ-lactone on Gel Properties of Porcine Myofibrillar Protein
CHEN Hong-sheng;KONG Bao-Hua;WANG Yu
1. College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China；
2. College of Food Science, Northeast Agricultural University, Harbin 150030, China
Abstract：The effects of heating time and glucono-δ-lactone (GDL) addition on gel properties of porcine myofibrillar
protein (MP) were examined. The best water-holding capacity (WHC), hardness, cohesiveness and resilience of MP gels
were obtained by GDL addition at a level between 1.5% and 2.0% and heat treatment for 30 min (P＜0.05). Meanwhile,
the minimum whiteness was found after heat treatment for 30 min. Heating time did not significantly infulence gel
springiness (P＞0.05). However, this texture paprameter gradually rose with increasing amount of added GDL and
reached a plateau at 1.5%.
陈洪生；孔保华；王宇. 加热时间和葡萄糖酸内酯对猪肌原纤维蛋白凝胶性的影响[J]. 肉类研究, 2013, 27(4): 1-4.
CHEN Hong-sheng;KONG Bao-Hua;WANG Yu. Effects of Heating Time and Glucono-δ-lactone on Gel Properties of Porcine Myofibrillar Protein. Meat Research, 2013, 27(4): 1-4.
2013, Vol. 27 
