血清蛋白质加热凝胶的形成

家畜血液中含有丰富的蛋白质。血液的主要成分——血清或血浆与卵白都有经加热可以形成凝胶的相同性质。食品中蛋白质凝胶的形成能力直接影响着食品的品质。通过对一定浓度的牛和猪的血清蛋白质加热形成凝胶强度的评价,分析了血清中主要蛋白质成分在凝胶形成过程中的作用及其机理。结果表明:牛血清的凝胶强度高于猪血清;牛血清中的白蛋白在血清加热凝胶形成过程中起着重要作用;通过加热血清蛋白,蛋白质分子间的二硫键交联形成凝胶;利用血清蛋白质经加热可以形成凝胶的性质将血清添加到食品中,不仅可以改善食品的品质,而且还可以提高食品中蛋白质的含量。

Heat-induced Gelation of Serum Proteins

The utilization of live shock blood in food processing was studied. Blood serum proteins possess numerous functional properties that can modify the textures and qualities of foods. Serum fraction of blood can be used in foodstuffs as a functional ingredient because of its gelling properties induced by heating. The purpose of this study was to evaluate the gel strength of heat-induced gels of bovine and porcine serum proteins, as potential ingredients assisting gel formation in foods. The role and principle of constituents of serum in gelation were investigated. The results indicated that the gel strength of bovine serum protein was higher than porcine. The bovine serum albumin played an important role in the gel formation of heat-induced bovine serum protein. The gel of serum proteins was formed by heating disulfide bonds of intermolecular. Considering the gel-formation property of serum protein, the adding it to the food stuffs could not only better their quality but also improved the quantity of protein in foods.