脂肪、葡萄糖酸内酯、单甘酯对大豆分离蛋白凝胶特性的影响

肉制品生产需要添加多种埔料成分，包括调味类、发色类、品质改良类、抗氧化类等。大豆分离蛋白是其中重要的一种大宗辅料，辅料的作用并非单纯叠加，而是存在交互作用，共同影响制品状态。选择了肉制品中普遍添加的脂肪、葡萄糖酸内酯、单甘酯成分，以大豆分离蛋白凝胶特性和感官状态为指标，考察了三种成分对大豆分离蛋白的影响，为肉制品辅料的应用提供一些基础数据。

Effect of fat, GDL and monoglycerides to SPI gel characteristics

Meat production materials need to add a variety of ingredients, including seasonings category, chrornogenic reagent, quality improvement category, anti- oxidation category, and so on. SPI is an important staple materials, auxiliary materials role is not simply superimposed, but there interactions, common products affected state. In this paper, the choice of meat products generally add fat, GDL（葡萄糖酸内酯）, monoglycerides （单甘酯） components to gel soy protein isolate and sensory characteristics of indicators for the state, inspected the three components of soy protein isolate the impact of accessories for meat products The application to provide some basic data.