食品科学 ›› 2005, Vol. 26 ›› Issue (9): 58-61.

• 基础研究 • 上一篇    下一篇

高功能性大豆浓缩蛋白的性能及在肉制品中应用的研究

 白宝兰, 郑鸿雁, 昌友权, 曲红光   

  1. 吉林工程技术师范学院生物与食品工程系,吉林农业大学食品工程学院,吉林大学基础医学院药理教研室,白城中心医院
  • 出版日期:2005-09-15 发布日期:2011-09-20

Study on the Capability of Functional Soy Protein Concentrate in Meat Ware

 BAI  Bao-Lan, ZHENG  Hong-Yan, CHANG  You-Quan, QU  Hong-Guang   

  1. 1.Jilin Normal Institute of Engineering and Technology; 2.College of Biology and Food Engineering, Jilin Agricultural University; 3.The Pharmacology of Basic Medical School, Jilin University; 4.Baicheng Central Hospital of Jilin Province
  • Online:2005-09-15 Published:2011-09-20

摘要: 高功能性大豆浓缩蛋白(FSPC)的乳化活性及乳化稳定性与大豆分离蛋白相似,对固体脂肪的乳化能力超过分离蛋白,在乳化型碎肉制品中添加可使产品得率及质构超过添加分离蛋白的肉制品。作者认为FSPC的功能性质可能与蛋白分子形成可溶性聚集体有关。

关键词: 高功能性大豆浓缩蛋白(FSPC), 乳化能力, 乳化稳定性

Abstract: The properties of functional soy protein concentrate(FSPC) in emulsified comminuted meat product(ECMP) were compared with those of conventional soy protein products. It was observed that although the functional properties of FSPC was marginally lower than that of soy protein isolate(SPI) the emulsifying ability for solid fat was much higher than SPI by adding FSPC in ECMP. A higher cook yield and an improved texture property were obtained the soluble protein.

Key words: functional soy protein concentrate(FSPC), emulsion apacity(EA), emulsion stability(ES)