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6. 肌原纤维蛋白凝胶网络结构—膳食纤维-蛋白空间分布—复合凝胶质构三者之间的相互关系
Fig. 6. The relationship between the MP gel networks, SDF- MP spatial distribution and the textural property of composite gel
