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1993 Vol. 7, No. 3
Published: 1993-07-01
Basic Research
Processing Technology
Application Research
Quality inspection
Food Preservation
Additive Agent
Food Packing
 
       Application Research
16 Studies on the Interaction between Polyphosphate and Meat -soya Protein
Li Lei et al
DOI: 10.7506/rlyj1001-8123-199303006
The study on the mixed system of meat - ISP showed a new type of protein was formed at about 60C with the interaction between the two proteins. The mechanism of which was a combination of the heavy chain of myosin with 7S in ISP; Polyphosphate had a great influence on the formation of a heavy chain of myosin and the denaturation of actin. the viscosity and the time of interaction between the two proteins had a linear rala-tionship, and the ATP function of polyphosphate was proved.
1993 Vol. 7 (3): 16-19 [Abstract] ( 131 ) 全文 ( 177 )
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