将不同配比的NaCl和KCl复合盐,按照0.6 mol/L+0 mol/L、0.5 mol/L+0.1 mol/L、0.4 mol/L+0.2 mol/L和0.3 mol/L+0.3 mol/L的比例添加到猪肉肌原纤维蛋白溶液中,热诱导形成凝胶.通过对凝胶的持水性、硬度、水分分布和微观结构的分析来考察氯化钾部分替代氯化钠对肌原纤维蛋白凝胶性质的影响.结果表明,与单独添加NaCl的对照组相比,添加0.4 mol/L NaCl+0.2 mol/L KCl的复合盐能显著提高凝胶的持水性和凝胶强度(P<0.05).低场核磁技术对凝胶中水分分布和迁移的分析表明,添加0.4 mol/L NaCl+0.2 mol/L KCl的复合盐可缩短肌原纤维蛋白凝胶的弛豫时间T2b、T21和T22,表明凝胶可以增强对结合水及不易流动水的结合能力,但添加不同配比的复合盐对凝胶的微观结构影响不显著.%Complex salts of different ratio in NaCl and KCl (0.3 mol/L+0.3 mol/L, 0.4 mol/L+0.2 mol/L, 0.5 mol/L+0.1 mol/L and 0.6 mol/L+0 mol/L) were added to porcine myofibrillar protein gel to examine their im-pacts on gelling properties of myofibrillar proteins by the measurements of water holding capacity, hardness, moisture distribution and microstructure. The results showed that the addition complex salts of 0.4 mol/L Na-Cl and 0.2 mol/L KCl could improve the water holding capacity of gel, enhance the interactions between disul-fide bonds and hydrophobic interaction, increase gel strength significantly (P<0.05) and shorten the relaxation time T2b, T21 and T22 of myofibrillar protein gel, which indicating that the water binding capacity increased in gel with bound water and immobilized water. However, the effect of adding complex salts of different ratio on the microstructure of gel was not significant.
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