改性甘蔗膳食纤维对猪肉肌原纤维蛋白凝胶特性的影响
庄昕波1(
),陈银基1(),周光宏2
),陈银基1(),周光宏2
The Mechanism of Myofibrillar Protein Gel Functionality Influenced by Modified Sugarcane Dietary Fiber
ZHUANG XinBo1(),CHEN YinJi1(),ZHOU GuangHong2
),CHEN YinJi1(),ZHOU GuangHong2
图2. 不同添加比例和粒径的甘蔗膳食纤维对复合凝胶断裂形变时应力应变的影响
不同小写字母表示应力差异显著（P<0.05）,不同大写字母表示应变差异显著（P<0.05）
Fig. 2. True fracture stress and true fracture strain of composite MP gel influenced by sugarcane dietary fiber with various concentration and particle size
Different lowercase letters indicate significant difference of stress (P<0.05), Different capital letters indicate significant difference of strain (P<0.05)
