大豆蛋白素肉风味影响研究进展

素肉制品是近年才刚确定行业标准的新型仿生食品,并在口感、风味等方面大有取代肉制品的趋势,在实际生产中以大豆蛋白为主要原材料的素肉制品最为普遍。大豆蛋白素肉是大豆蛋白通过挤压等技术生产的具有类似肉类口感和风味的植物蛋白仿肉制品,风味和口感是影响蛋白素肉能否被消费者接受的重要因素,其中风味是消费者接收到的第一信号,因此,风味是否被消费者接受决定了素肉的市场前景。本文首先介绍大豆蛋白素肉的风味来源,然后总结不同加工因素对大豆蛋白素肉风味物质的影响,并对大豆蛋白肉风味物质的保留机制进行论述,以期为大豆蛋白素肉风味研究开发提供基础。     

大豆蛋白在肉制品中的重要作用

对大豆蛋白的营养价值及对其在肉制品加工中的作用进行了论述，指出了合理利用大豆蛋白对改善肉制品色、香、味、组织结构及营养价值等品质的重要作用。     

新大豆蛋白食品的开发（十八）

6 添加大豆蛋白的肉制品和纯大豆蛋白仿肉制品 大豆蛋白在肉制品中的应用,通常可分为两种情况,其一是作为添加剂添加在肉制品中,从而取代一部分原料肉,以降低肉制品的成本;其二是以大豆蛋白为主要原料生产仿肉制品。     

大豆蛋白在调理肉制品中的应用

本文主要介绍了大豆蛋白的分类、功能特性以及在调理肉制品中的应用,并对大豆蛋白在调理肉制品的作用和使用方法进行简要描述。     

大豆蛋白在肉制品加工中应用

大豆蛋白具有较高的营养价值和加工特性,在肉制品中作为一种功能性辅料被广泛使用。同时从加工成本和消费者健康角度,大豆蛋白在肉制品中的应用潜力更大。尽管大豆蛋白具有诸多优势,但是肉制品加工中,为规范行业的健康发展,许多国家对大豆蛋白的添加量也有严格限制。鉴于目前肉制品中大豆蛋白还没有有效的检测方法,研发一种有效的测定方法显得至关重要。     

肉制品中大豆蛋白的应用及功能性质测定方法的研究

对肉制品中如何应用大豆蛋白提出了作者的观点,并对大豆蛋白在肉制品中应用时,其功能性测定的牧民性进行了探讨。     

肉制品中大豆蛋白检测方法研究

大豆蛋白添加到肉制品中很常见,本文介绍检测肉制品中大豆蛋白的方法,包括高效液相色谱、酶联免疫法和电泳。     

大豆蛋白的功能特性及其改性动向

1．大豆蛋白的功能特性1．1凝胶性凝胶性是大豆蛋白的重要功能之一，传统的豆腐及豆腐制品的生产就是利用了这一特性。在香肠、午餐肉等碎肉制品中，大豆蛋白能赋予它们良好的凝胶组织结构，增加咀嚼感，并为肉制品保持水分和脂肪提供了基质。大豆蛋白凝胶的形成受诸多因素的影     

几种豆类蛋白在肉制品中的应用

我国有丰富的豆类资源,这些豆类是廉价、优质的天然植物蛋白质来源。豆类蛋白具有良好的营养价值和功能特性,越来越多地被应用于肉制品加工中,不仅能提高产品的出品率,改善产品的口感,而且能够大大地降低肉制品的生产成本。本文对大豆蛋白的特点、分类以及几种大豆蛋白在肉制品中的应用研究进行了综述、同时也简单介绍了豌豆蛋白、芸豆蛋白、鹰嘴豆分离蛋白、黑豆蛋白和绿豆蛋白等几种不同豆类蛋白在肉制品中的应用研究进展,为豆类加工和肉制品产业发展提供参考。     

增稠剂在肉制品加工中的应用

为改善肉制品的切片性,降低蒸煮损失,减少营养损失,本文综合了肉制品中常用的增稠剂淀粉、变性淀粉、大豆蛋白、明胶、卡拉胶、黄原胶、海藻酸钠、魔芋胶等,阐述了各种增稠剂的理化性质、在肉制品中的作用和使用方法,以及他们在肉制品中应用方面的研究进展,论述并证明了增稠剂对肉制品工业的重要意义。     

Determination of soybean proteins in commercial heat-processed meat products prepared with chicken,beef or complex mixtures of meats from different species

The addition of foreign proteins (mainly soybean proteins and milk proteins) to heat-processed meat products is a common practice. This work approaches the determination of additions of soybean proteins in heat-processed meat products prepared with chicken meat, beef meat, and complex mixtures of meats from different species (chicken, pork, beef, and turkey) by perfusion reversed-phase high-performance liquid chromatography. The applied method was previously developed for the determination of soybean proteins in pork and turkey meat products but it has never been tested for the determination of soybean proteins in other heat-processed meat products containing other kinds of meats. This paper demonstrates the validity of this method for the detection of soybean proteins in heat-processed meat products containing different varieties of meats and even in the presence of other foreign proteins such as milk proteins. The specificity and existence of matrix interferences have been checked for these samples and accuracy has been evaluated by the comparison of the soybean protein contents determined by the proposed method and the official ELISA method.     

Recombinant DNA in meat additives: Specific detection of Roundup Ready™ soybean by nested PCR

Soybean proteins are widely used by the meat industry as technological coadjutor when producing processed products such as emulsified and ground meat products. Since regulations for the use and labeling of GMOs and derived ingredients are in force in Brazil, a PCR‐based method capable of detecting Roundup Ready^? (RR) soybean was employed for meat additives. Thirty‐two samples of meat additives containing soy proteins were tested for the presence of soybean amplifiable DNA and RR soybean DNA. Twenty‐five samples gave a positive signal for the lectin gene, confirming the presence of soybean amplifiable DNA and 15 samples returned a positive signal for specific RR detection confirming the presence of genetically modified soy. These results demonstrate for the first time the presence of RR soybean in meat additives. This method may be useful for meat industries interested in controlling the presence of RR soybean in additives used for meat products manufacture. Copyright © 2007 Society of Chemical Industry     

Easy determination of the addition of soybean proteins to heat-processed meat products prepared with turkey meat or pork-turkey meat blends that could also contain milk proteins

The addition of non-meat proteins to processed meat products is limited by regulations. Therefore, this work has investigated the determination of added soybean proteins in commercial heat-processed meat products prepared with turkey meat or pork-turkey meat blends that could also contain milk proteins. The method consisted of extracting proteins from the meat products in a Tris-HCl buffer (pH 8) and analysing the extract by high-performance liquid chromatography with a linear gradient water-acetonitrile containing 0.05% (v/v) TFA. This method enabled the detection and quantitation of up to 0.08 and 0.28% (w/w), respectively, of soybean proteins (related to 6 g initial product) in these products. Satisfactory precision and recovery data were established. Accuracy was evaluated by a comparison of soybean protein contents determined by the proposed method and the existing AOAC official method based on an enzyme-linked immunosorbent assay (ELISA) from which no statistically significant differences were observed.     

Determination of the maximum feasible proportion in the substitution of meat substances by protein isolates in combined meat products

The author discusses the experimental data obtained during studies on male Wistar rats on the biological value of combined meat products (20 samples) including soybean protein isolate, sodium caseinate, and blood plasma proteins. The replacement proportions were 0, 12.5, 25, 50 and 100%. A definite dependence was ascertained between the biological value of total proteins in combined meat products and the replacement proportions. The replacement of meat proteins by soybean protein isolate (not over 25%), by sodium caseinate (by 50%) and by blood plasma proteins (not over 25%) and by a mixture containing 3 proteins (soybean, lactic, plasma) did not reduce the biological value of these combined meat products as compared to control.     

Detection of genetically modified organisms in processed meat products on the Serbian food market

The addition of soybean proteins to processed meat products has significantly increased in recent years due to the interesting functional and nutritional properties of these vegetable proteins. Since the Roundup Ready (RR) soybean is the only transgenic soybean line approved for market in EU this work was aimed at monitoring its presence in meat products on the Serbian food market. The extracted DNA was analyzed using duplex polymerase chain reaction (PCR) with primer pairs aimed at the lectin gene and 35S promoter. Samples positive for the presence of GM soybean were subjected to a real-time quantification of the percentage of RR soya. The results indicated that out of fifty processed meat products examined, twelve gave positive results with 35S promoter and all contained RR soya below 0.1%.     

挤压对大豆蛋白构象及其组织化结构的影响研究进展

随着挤压技术的发展,以大豆蛋白为主要原料经过挤压加工制成具有明显组织化结构的素肉制品技术以及蛋白组织化结构形成机制越来越受到学者的关注。近几年的研究表明大豆蛋白微观结构的变化对大豆素肉的宏观组织化结构具有至关重要的作用。本文对挤压过程中大豆蛋白构象及其对组织化结构影响的研究进行综述,概述大豆蛋白分子构成,并总结了挤压对大豆蛋白构象和功能性的影响,重点阐述了挤压参数对大豆蛋白分子结构和功能性的影响和大豆蛋白挤压组织化形成机制,并概括了挤压大豆蛋白构象表征手段,旨在为大豆蛋白挤压组织化的工业应用提供理论支撑。     

Thermal inactivation of trypsin inhibitors of soybean preparations added to meat

The activity of trypsin inhibitors was investigated in minced meat in which 30% of meat protein was replaced by soybean preparations (flakes, concentrate, isolate, textured flour). Trypsin inhibitors were determined in 20% suspensions of these soybean preparations. The activity of trypsin inhibitors in soybean preparations added to meat, or suspended in water, appeared to be higher than that of dry products. The heat treatment (70, 80, 90 and 100°C for 15 min) reduced the inhibitor activity in all soybean preparations, both in model meat systems (MMS) and in suspensions. Trypsin inhibitor activity was higher in MMS than in water suspensions of soybean preparations, suggesting that meat components protect trypsin inhibitor proteins against heat treatment. Trypsin inhibitor activity in heated meat model systems was too low to produce unfavourable nutritional effects.     

Nutritional value of soya protein and milk coprecipitates in sausage products

Sausages containing 60% of meat proteins replaced with soybean or milk calcium coprecipitates were prepared. Growth rates and plasma amino acid levels in rats fed diets based on these products, together with vitamin and available amino acid analysis indicated that the nutritional values of the non-meat proteins were similar but were both markedly lower than meat sausages. Nutritional damage to the protein in the sausages during cooking was only apparent in the all-meat sausage.     

Soybean Products as a Phosphorus Source in Meat Products

Phosphorous levels were measured in 10 soybean products intended for application in the meat industry. The results showed that theoretical meat products containing 12% of protein from meat contain 2.915 g/kg of phosphorus, while products containing 10% of protein from meat and 2% of protein from soybean products (except lecithinated flour) contain 3.004 g/kg of phosphorus. For lecithinated soy flour, the difference was slightly larger. If soybean products are added into meat products at the recommended level of 2-4%, they would not significantly increase the final phosphorus levels, in comparison to meat products which do not contain added soybean products.     

Biological value of proteins in combined meat paste products

The amino acid composition was studied in certain samples of paste products containing varying ratios of soybean, milk and blood plasma, and whole blood of slaughtered cattle instead of meat and liver proteins. A relationship was established between the degrees of protein amino acid composition balance in these combined products and their biological value. The results of the assay of the protein and urea content and some blood enzymes activity (except alkaline phosphatase) evidenced no significant changes in these parameters depending on the amino acid composition of proteins in the products studied.