FOOD SCIENCE ›› 2005, Vol. 26 ›› Issue (9): 58-61.

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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

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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)