Abstract: The effect of heating temperature on textural and water distribution properties of myofibrillar protein( MP) and fat substitute( FS) mixed gel were investigated using a low field NMR and textural analyzer,respectively.The effect of MP proportion,pH and ionic strength on the texture properties of MP-FS mixed gels were studied by orthogonal test of L9( 3)4. The results showed that water movement was restricted and values of spin- spin relaxation time( T22) decreased at higher temperature. The hardness and springiness of MP-FS mixed gels increased with temperature or pH values. The hardness of the mixed gels increased with higher MP proportion. The order of influencing texture properties of the mixed gels were MP proportion,pH and ionic strength. The optimal conditions of mixed gel were MP proportion 66. 67%,pH 6. 0,ionic strength 0. 7.
马云,杨玉玲,彭晓蓓,等. 肌原纤维蛋白与脂肪替代品混合凝胶质构和水分布特性[J]. 食品与发酵工业, 2013, 39(09): 22-26.
MA Yun,YANG Yu-ling,PENG Xiao-bei,et al. Studies on textural and water distribution properties of myofibrillar protein and fat substitute mixed gel[J]. Food and Fermentation Industries, 2013, 39(09): 22-26.