Abstract：This paper chose three kinds of commonly used meat additive which were potato starch,soybean isolate protein and carrageenan for heat-induced mixed gel,the effects of different factors in- cluding concentration,pH,heating temperature and heating time,etc.on the textural properties of the mixed gel were studied by using texture profile analyzer (TPA).The result showed that concentration and pH value had great impact on the textural properties of the mixed gel;the main textural properties reached to peak value at80 ℃,heated time had an effect on mixed hardness; sucrose can enhance the springiness of mixed gel, NaCl can enhance the hardness and springiness of mixed gel.
郝慧敏；陈树兴；任发政. 淀粉、大豆分离蛋白及卡拉胶共混凝胶质构特性的研究[J]. 肉类研究, 2006, 20(10): 44-47.
HaoHuimei;ChenShuxing;RenFazheng. Study on Texture Properties of Gel Mixed by Starch,Soybean Protein Isolates and Carrageenan. Meat Research, 2006, 20(10): 44-47.
2006, Vol. 20 
