• EI
  • Scopus
  • 食品科学与工程领域高质量科技期刊分级目录第一方阵T1
  • DOAJ
  • EBSCO
  • 北大核心期刊
  • 中国核心学术期刊RCCSE
  • JST China
  • FSTA
  • 中国精品科技期刊
  • 中国农业核心期刊
  • CA
  • WJCI
  • 中国科技核心期刊CSTPCD
  • 中国生物医学SinoMed
中国精品科技期刊2020
尚校兰, 许洪力, 杨风帆, 暴彦淮, 杨月. L-精氨酸对牛肉糜保水性的影响[J]. 食品工业科技, 2017, (04): 306-310. DOI: 10.13386/j.issn1002-0306.2017.04.049
引用本文: 尚校兰, 许洪力, 杨风帆, 暴彦淮, 杨月. L-精氨酸对牛肉糜保水性的影响[J]. 食品工业科技, 2017, (04): 306-310. DOI: 10.13386/j.issn1002-0306.2017.04.049
SHANG Xiao- lan, XU Hong- li, YANG Feng- fan, BAO Yan- huai, YANG Yue. Effect of L- arginine on water holding capacity of miced beef[J]. Science and Technology of Food Industry, 2017, (04): 306-310. DOI: 10.13386/j.issn1002-0306.2017.04.049
Citation: SHANG Xiao- lan, XU Hong- li, YANG Feng- fan, BAO Yan- huai, YANG Yue. Effect of L- arginine on water holding capacity of miced beef[J]. Science and Technology of Food Industry, 2017, (04): 306-310. DOI: 10.13386/j.issn1002-0306.2017.04.049

L-精氨酸对牛肉糜保水性的影响

Effect of L- arginine on water holding capacity of miced beef

  • 摘要: 本文研究了不同含量L-精氨酸(0、0.15%、0.20%、0.25%、0.30%、0.35%)处理对牛肉糜保水性的影响。扫描电镜(SEM)图谱表明,L-精氨酸有利于牛肉糜组织形成良好状态的三维网状凝胶。随着L-精氨酸添加量的增大,牛肉糜的蒸煮损失先显著降低(p<0.05)后升高(p>0.05),p H升高而肌浆蛋白溶解度降低;当添加0.25%L-精氨酸时,牛肉糜具有最小的蒸煮损失及最高含量的巯基及表面疏水基团,0.25%L-精氨酸处理能使巯基及表面疏水基团的含量分别增大11倍和1.5倍。 

     

    Abstract: The effect of different content of L- arginine( 0,0.15%,0.20%,0.25%,0.30%,0.35%) on water holding capacity of miced beef was investigated.Scanning electron microscopic( SEM) observations indicated that L- arginine was beneficial to the formation of good gel networks.With the increase of the amount of L- arginine,cooking loss was significantly decreased then not significant increased,p H value was increasing and sarcoplasmic protein solubility was decreasing.It had the lowest cooking loss and highest contents of sulfhydryl groups and surface hydrophobic groups while adding 0.25% L- arginine,which could induce the contents of sulfhydryl and surface hydrophobic groups increase 11 times and 1.5 times,respectively.

     

/

返回文章
返回