中文摘要：

肉的凝胶性能受到其所处体系的盐浓度及盐种类的影响，本研究以常量钠 （0.6mol/L NaCl）和低钠 （0.4mol/L NaCl）为对照，探索了肉凝胶模型中0.4mol/LNaCl＋0.2mol/LKCl, 0.4mol/LNaCl＋0.1mol/LMgCl2 和 0.4mol/LNaCl＋0.5%TPP的钠部分替代处理对鸡胸肉肌原纤维蛋白、鸡腿肉肌原纤维蛋白以及二者混合蛋白热诱导凝胶的质构、动态流变性质和拉曼光谱特征。结果表明：胸肉肌原纤维蛋白凝胶的质构和流变数值高于相应的腿肉肌原纤维蛋白，腿肉肌原纤维蛋白凝胶能力不足的缺陷可通过混合蛋白凝胶中以KCl和TPP部分替代NaCl产生的蛋白质相互作用得以弥补。进一步的拉曼光谱研究表明，胸肉肌原纤维蛋白凝胶的β-折叠比例比高于腿肉，而经蛋白混合和钠替代后，混合肉的二级结构β-折叠与腿肉相比有显著提高。总体而言，可利用NaCl被部分替代条件下发生的蛋白质相互作用调节胸肉和腿肉这两种不同来源的蛋白凝胶性质。

英文摘要：

Gel properties of meat are affected by the salt concentration and type. An attempt to partial replaces the NaCl in gelation meat model through the use of three treatments （0.4mol/LNaCl＋0.2mol/LKCl, 0.4mol/LNaCl＋ 0.1mol/LMgCl2 and 0.4mol/LNaCl＋0.5%TPP） in comparison to controls （0.6mol/L NaCl and 0.4mol/LNaCl） was assayed to evaluate textural，rheologic and raman spectroscopy of heat-induced myofibrillar protein gel. The results showed that texture and rheological values of breast myofibrillar protein higher than the corresponding leg myofibrillar protein. Deficiencies of Leg myofibrillar protein can be recovered by mixing with breast myofibrillar protein under KCl and TPP presence. Further studies on Raman spectroscopy showed that brisket myofibrillar protein has higher β-fold. A significantβ-fold increasing appeared when Leg myofibrillar protein mixed with breast myofibrillar protein under NaCl partial substitution. Overall, protein interactions triggered by the NaCl partial substitution can be used to regulate both breast and leg myofibrillar protein.