The Salt Soluble Protein Features Of The Wanxi White Goose By Adding Starch And In The Freeze-thaw Cycle

Based on the excellent poultry breed Wanxi white geese in anhui province as rawmaterial，Through the research of salt soluble protein extraction conditions optimization,starch soluble protein effect of salt and freeze-thaw cycles on salt in the soluble proteinchange, Provided the foundation for Wanxi white geese meat development parameters.1. Salt soluble protein best extraction conditions optimization experimentThis experiment with the hydraulic as the main indexes gel, Explore WanXi whitegeese salt soluble protein related properties.The results showed that the optimal conditionis NaCl1.0mol/L, pH7.0, Ca2+0.01mol/L; Best gel conditions for72℃，30min；he bestcombination of phosphate is Sodium Tripolyphosphate0.010mol/L, sodiumpyrophosphate0.015mol/L, Sodium Hexametaphosphate.008mol/L.2. Starch soluble protein function of salt experimentsStarch has good gel role, often as meat processing of additives, improvement andimprove products guaranteed water. In order to explore WanXi white geese with betterprocessing in starch formula. This experiment with salt fibrinolytic exhalationconcentration, hot induction gel, active liberty sulphur and relatively hydrophobic forindex, The single factor were studied under corn starch, potato starch and phosphate starchthree common starch on WanXi white geese fibrinolytic characteristics of meat salt effects,the best combination of formula of three starch was obtained by secondary general rotationtest,the add content of starch was5%in wanxi white geese mulsion. Results show: Threekinds of starch on WanXi salt soluble protein and white sticky goose down salt solubleprotein chicken affect different, Single factor showed three starch on WanXi white geesesalt soluble protein characteristics were all have changed but change significantly different.Secondary general rotation test show that WanXi white geese salt soluble protein fromcorn starch and starch phosphate ester interaction is obvious. Three kinds of starch foroptimum formula:is:corn starch3%,potato starch0.2%,phosphate starch1.8%.the basiccharacteristics of salt-soluble protein target parameter foecasts: the concentration ofsalt-soluble protein40.6mg/ml,the retention of the thermal gelation41.8%, sulfhydrygroups content0.042umol/mg,and the value of relative hydrophobicity31.5.3. The freeze-thaw cycle salt in the soluble protein change experimentLow temperature storage is the important preservation method meat，but in storageprocess occur occasionally freeze-thaw cycle. In the process of freeze-thaw cycle, Proteinespecially salt soluble protein spatial structure, salt soluble, gel protect hydraulic, sulphurcontent and hydrophobic will change. In order to explore in the process of WanXi whitegeese meat storage salt soluble protein change, This experiment with salt fibrinolyticexhalation concentration, hot induction gel, active liberty sulphur and relativelyhydrophobic for index, through five times the freeze-thaw cycle test, discusses the starch todelay the protein denaturation effect. Results show: Freeze-thaw cycle process salt solubleprotein properties change significantly, starch add can play delaying effect, including cornstarch on the hydraulic protection and keep gel mercaptoacetic content is good, phosphate role of starch soluble protein precipitating delay salt concentration is best, drop role inreducing the freeze-thaw cycle potato starch is hydrophobic groups during significantlyexposure.