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3. 不同添加比例和粒径甘蔗膳食纤维对肌原纤维蛋白热凝胶过程中储能模量的影响
Fig. 3. Changes in storage modulus G′ of MP emulsions with various concentrations and particle sizes of SDF
