Abstract: The effect of soy protein isolate on gel proprieties of salt-soluble protein of rabbit meat was studied.The gel strength,slicing and water-holding capacity of rabbit meat salt-soluble protein under different pH and temperature conditions were measured.The results showed that rabbit meat salt-soluble protein had higher gel strength,better slicing and water-holding capacity at 65 ℃,pH 5.5,with 4.5 % soy protein isolates.
李先保,程千赫. 大豆分离蛋白对兔肉盐溶蛋白凝胶特性的影响[J]. 食品与发酵工业, 2010, 36(05): 133-139.
Li Xian-bao,Cheng Qian-he. Effect of Soy Protein Isolate on Gel Proprities of Salt-soluble Protein in Rabbit Meat[J]. Food and Fermentation Industries, 2010, 36(05): 133-139.