固定化酶改性酸法大豆浓缩蛋白在猪肉肠中应用的研究

摘要

Acid leached soy protein concentrate (SPC) modified by immobilized transglutaminase (MTG)was used in pork sausage. The water holding and oil absorption capacity of the modified SPC were 24.8％and 64.5％ higher than the unmodified SPC;compared with soy protein isolate(SPI), the gel property and oil absorption capacity of the modified SPC increased by 58.3％ and 27.0％, water holding capacity decreased by 8.0％. When the addition of the modified SPC was 6％, the chewiness of pork sausage was 418.6％ and 187.1％ higher than the contrast and SPI,and the product yield of pork sausage was 18.9％and 4.8％ higher than the contrast and SPI, the result of sensory evaluation score was consistent with the yield result.%利用固定化谷氨酰胺转氨酶(MTG)对酸法大豆浓缩蛋白(SPC)进行改性,并将改性SPC应用于猪肉肠.试验表明:改性后SPC的持水性和吸油性分别比未改性SPC提高了24.8%和64.5%;与大豆分离蛋白(SPI)相比,其凝胶性和吸油性分别高出58.3%和27.0%,持水性则降低8.0%.改性后的SPC用于猪肉肠中,当添加量为6%时,猪肉肠的咀嚼性比未改性SPC和SPI分别提高了418.6%和187.1%;得率比未改性SPC和SPI分别提高了18.9%和4.8%,感官评分结果也与其相一致.