| 大豆分离蛋白 麦芽糊精 NaCl和亲水胶体对羊肉持水性能的影响 |
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| 引用本文： | 景慧,张艳平,德力格尔桑.大豆分离蛋白 麦芽糊精 NaCl和亲水胶体对羊肉持水性能的影响[J].农产品加工．学刊,2007(11):43-45. |
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| 作者姓名： | 景慧 张艳平 德力格尔桑 |
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| 作者单位： | 内蒙古农业大学,食品科学与工程学院,内蒙古,呼和浩特,010018 |
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| 摘 要： | 研究了大豆分离蛋白、NaCl、麦芽糊精、注射型卡拉胶和海藻酸钠对羊肉持水性能和出成率的影响。采用L16(4)5正交实验得出最佳配比为(羊肉质量的百分数):大豆分离蛋白2%,麦芽糊精2%,NaCl1.8%,卡拉胶0.3%,海藻酸钠0.2%,反应时间1h,反应温度20℃,羊肉的持水性能和出成率最好。
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| 关 键 词： | 持水能力 出成率 大豆分离蛋白 |
| 文章编号： | 1671-9646（2007）11-0043-03 |
| 修稿时间： | 2007-09-18 |
Effect of Isolated Soy Protein, Sodium Chloride, Mlat Dextrin and Hydrocolloidon on WHC of Mutton |
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| Jing Hui,Zhang Yanping,Deli Gorsan.Effect of Isolated Soy Protein, Sodium Chloride, Mlat Dextrin and Hydrocolloidon on WHC of Mutton[J].Nongchanpin Jlagong.Xuekan,2007(11):43-45. |
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| Authors: | Jing Hui Zhang Yanping Deli Gorsan |
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| Institution: | Food Science and Engineering College, Inner Mongolia Agricultural University, Huhhot, Neimenggu 010018, China |
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| Abstract: | The effects of isolated soy protein,sodium chloride,mlat dextrin,carrageen and sodium alginate on water holding capacity and yield of mutton were studied in this paper. The optimum radio was obtained by using orthogonal design L16(4)5. The result showed that the water holding capacity and yield were the best when adding 2% isolated soy protein,2% mlat dextrin,1.8% sodium chloride,0.3% carrageen,and 0.2% sodium alginate for 1 h in 20 ℃. |
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| Keywords: | water holding capacity product yield isolated soy protein |
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