Functional Properties of 11S Globulin Hydrolysates and Their Effects on Pork Sausage Quality

Abstract

Abstract: 11S globulin extracted from soybean Zhongdou 36 was enzymatically modified with trpsin.The water absorption capacities,oil absorption capacities,emulsifying activities and emulsion stabilities of the hydrolysates at different degrees of hydrolysis were evaluated.The effects of the hydrolysates added into pork sausage on its texture and yield were investigated.The results showed that emulsifying activity,emulsion stability of 11S globulin hydrolysate are the highest at the degree of hydrolysis 12 %,and the pork sausage added with the hydrolysate shows the best quality with the highest yield.

Key words: 11S globulin, enzymatic hydrolysis, functional properties, pork sausage, texture

CHOU Chao-Ying, DUAN Chun-Hong, WANG Zhen, PAN Si-Yi. Functional Properties of 11S Globulin Hydrolysates and Their Effects on Pork Sausage Quality[J]. FOOD SCIENCE, 2008, 29(11): 118-121.

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Functional Properties of 11S Globulin Hydrolysates and Their Effects on Pork Sausage Quality

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