Abstract: In this study, the influence of soybean 7S globulin hydrolysates with different degree of hydrolysis (DH) on gel properties of minced pork was investigated. Soybean 7S globulin was first hydrolyzed to different DH (3%, 6%, 9%, 12%, 15%) using alcalase. Hydrolysates were then added to minced pork to make pork sausage. Interactions to stabilize the gel structure of pork sausage were finally analyzed to determine the influence of hydrolysates on gel properties of minced pork. The results obtained showed that hydrophobic interaction was not significantly related to the gel strength of pork sausage, indicating it was not a principle interaction in maintaining the gel network of mined pork. While, disulfide bond and hydrophobic interactions were significantly related to the springiness and chewiness of pork sausage (P＜0.01). Hydrogen bond was also significantly related to springiness of the pork sausage (P＜0.05), indicating that disulfide bonds, hydrophobic interactions and hydrogen bonds were the principle forces to maintain pork gel network. Scanning electron microscopy (SEM) revealed that hydrolysates of soybean 7S globulin improved the gel properties of minced pork. With increasing DH added hydrolysates, the pork gel became more compact and uniform, with no noticeable pores in it.

Key words: β- conglycinin, degree of hydrolysis, pork gel, molecular forces