Optimization of Combined Addition of Three Common Starches for Improved Properties of Chicken Breast Muscle Salt-soluble Proteins
KONG Peng，WANG Zhi-geng，XIONG Guo-yuan，LU Peng，ZHU Ying
1. College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China；
2. Animal and Veterinary Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China
Abstract：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.
孔鹏；王志耕；熊国远；卢鹏；朱莹. 3种淀粉对鸡肉糜盐溶蛋白特性影响及其配方研究[J]. 肉类研究, 2011, 25(6): 9-15.
KONG Peng，WANG Zhi-geng，XIONG Guo-yuan，LU Peng，ZHU Ying. Optimization of Combined Addition of Three Common Starches for Improved Properties of Chicken Breast Muscle Salt-soluble Proteins. Meat Research, 2011, 25(6): 9-15.
2011, Vol. 25 
