浓缩乳蛋白的制备及其应用于低钠盐重组肉的凝胶特性OA

To explore the application of milk protein concentrate in low-sodium restructured meat,skimmed milk was con-centrated by membrane separation to prepare milk protein concentrates with different ultrafiltration times.The cross-linking properties of milk protein concentrate were applied to restructured meat products,and the effects of different protein contents on the textural properties and cooking loss of restructured meat were analyzed.Based on this,the effects of different sodium salt addition levels on the tensile strength,muscle water-holding capacity,and cooking loss of restructured meat were stud-ied.Then single factor experiments were conducted to determine the optimal formulation for low-sodium restructured meat.The results showed after four rounds of ultrafiltration,the protein content of the milk protein concentrate reached 66.3%.In restructured meat prepared with milk protein concentrate at varying sodium salt addition levels,the low-sodium group showed better tensile strength,water-holding capacity,and cooking loss compared to the high-sodium salt group.In the sin-gle factor experiment for low-sodium restructured meat,the optimal addition levels were 3%for milk protein concentrate,1%for TGase,a mold pressing time of 4 hours,and 0.3%for composite phosphates.In summary,compared with sodium caseinate,milk protein concentrate is more suitable for processing reconstructed meat under low-sodium salt conditions,thus providing a theoretical basis for its further application.