Influence of three starches on properties of salt-soluble protein from Wan-xi White Goose
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Authors
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LIN MEI
Lecturer, Anhui Agricultural University, Hefei 230 036 China
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PENG KONG
Master, Anhui Agricultural University, Hefei 230 036 China
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QINGQING CAO
Master, Anhui Agricultural University, Hefei 230 036 China
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ZHIGENG WANG
Professor, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei 230 036 China
Keywords:
Active free Sulphydryl, Relative hydrophobic value, Salt-soluble protein, Starch, Wan-xi White gooseAbstract
The influence of corn starch, phosphate starch, potato starch on properties of salt-soluble protein from Wan-xi White goose was researched by response surface methodology. Results showed that selected starches all had complex impacts on the properties of Wan -xi white goose salt-soluble protein, and the optimum formula was obtained: corn starch 1.6%, potato starch 1.6%, and phosphate starch 1.8%. The basic characteristics of salt soluble protein target parameter were forecasted as follows: salt soluble protein concentration was 41.3 mg/ml; the amount of active free sulfhydryl was 0.004μmol/mg and the relative hydr-ophobic value was 32.86, the gel water holding capacity of salt-soluble protein was 40.6%.
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