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大豆7S与11S组分酶解物混合蛋白在猪肉肠中的应用研究
引用本文:段春红,李雪,韩晓红,阎贺静,潘思轶.大豆7S与11S组分酶解物混合蛋白在猪肉肠中的应用研究[J].安徽农业科学,2012,40(2):1003-1004,1008.
作者姓名:段春红  李雪  韩晓红  阎贺静  潘思轶
作者单位:1. 武汉生物工程学院生物工程系,湖北武汉,430415
2. 华中农业大学食品科技学院,湖北武汉,430070
基金项目:863项目,湖北省新世纪高层次人才工程入选人员科研择优资助项目
摘    要:目的]研究适合猪肉肠加工的专用蛋白。方法]以中豆36为原料,以质构特性、肉肠得率为评价指标,比较了添加不同比例和不同添加量的7S与11S组分酶解物混合蛋白对肉肠品质的影响。结果]添加不同比例7S与11S酶解蛋白的肉肠质构特性优于仅添加7S酶解蛋白或仅添加11S酶解蛋白的肉肠。当7S与11S酶解蛋白的添加比例为3∶1时,肉肠的质构特性最佳,且肉肠的得率最高。7S与11S酶解蛋白的添加比例不变,当混合蛋白的添加量为0.5%时,肉肠的质构特性最佳。混合蛋白的添加量为2.0%时,肉肠的得率最高;添加量为0.5%时,肉肠的得率次之。正交试验的结果表明,当7S与11S酶解蛋白的添加比例为3.5∶1,混合蛋白的添加量为0.5%时,肉肠的得率与质构特性均最佳。结论]7S与11S复配酶解蛋白可以显著地改善肉肠的质构特性和得率。

关 键 词:7S球蛋白  11S球蛋白  猪肉肠  质构  得率

Application of Mixed Protein of Zymolysis Products from 7S and 11S Components of Soybean in Pork Sausage
Institution:DUAN Chun-hong et al(Department of Bioengineering,Wuhan Bioengineering Institute,Wuhan,Hubei 430415)
Abstract:Objective] The aim was to study the special protein for processing pork sausage.Method] With Zhongdou36 as raw material,texture property and yield of sausage as evaluation indexes,the effects of different addition proportions and addition amounts of zymolysis products from 7S and 11S components on the quality of sausage were compared.Result] The texture property of sausage added with zymolytic 7S and 11S protein of different proportions was better than that of sausage only added with zymolytic 7S or 11S protein.When the addition proportion of zymolytic 7S and 11S protein was 3∶1,the texture proporty of sausage was best and its yield was highest.When the addition proportion of zymolytic 7S and 11S protein was kept invariable and the addition amount of mixed protein was 0.5%,the texture property of sausage was best.When the addition amount of mixed protein was 2%,the yield of sausage was highest;when the addition amount was 0.5%,its yield was secondary.The results of orthogonal test showed that when the addition proportion of zymolytic 7S and 11S protein was 3.5∶1 and their addition amount was 0.5%,both yield and texture property of sausage were best.Conclusion] The texture property and yield of sausage could be improved significantly by using combined zymolytic 7S and 11S protein.
Keywords:7S-Glycinin  11S-Glycinin  Pork sausage  Texture  Yield
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