The salt soluble protein of chicken breast was extracted with buffer that contained different levels of DSPP, HMP, STPP by orthogonal design L9(34).

• 本文以鸡胸肉为材料,采用L9(34)正交设计及混料回归分析研究了鸡胸肉盐溶蛋白热诱导凝胶保水性和凝胶超微结构。