Food and Fermentation Industries >

2010 , Vol. 36 >Issue 05: 133 - 139

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.05.015

Food and Fermentation Industries

Effect of Soy Protein Isolate on Gel Proprities of Salt-soluble Protein in Rabbit Meat

  • Li Xian-bao ,
  • Cheng Qian-he
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Online published: 2010-05-25

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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.

Key words： soy protein isolates; gel strength; slicing; water-holding capacity

Cite this article

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 . DOI: 10.13995/j.cnki.11-1802/ts.2010.05.015

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