大豆蛋白在肉制品中的应用

大豆蛋白越来越多的被应用于肉制品加工中,其独特的功能特性不仅能使原有产品的营养得到了很大的提升,而且也很大程度上改善了产品的感官特性。本文主要介绍了其制取方法、功能特性以及在肉制品中的使用方法。     

大豆蛋白及其在食品工业中的应用

我国大豆蛋白的工业化生产是在80年代初才发展起来的,由于各种原因,当时并未得到广泛的应用。实质性的生产和利用是在90年代初才开始走上正轨的。1　大豆蛋白的种类及功能性11　种类目前,国内生产的大豆蛋白(脱脂)的主要品种及成分见表1。表1　国产大豆蛋白的主要品种及成分品　名蛋白质水分脂肪纤维灰分ｐＨ值组织蛋白≥50≤10≤10≤40≤40脱脂蛋白粉≥50≤80≤10≤40≤60浓缩蛋白≥70≤85≤10≤62分离粘结型≥90≤60≤05≤05<3070蛋白分散型≥90≤60≤05≤05<3044～5012　功能性121　吸水、吸油性　蛋白质分子表面有各种极性基团,极性基团…     

大豆蛋白的制取及其在肉制品中的应用特性

大豆中含有大量的营养物质,蛋白质含量最高,约40％,其中含有多种氨基酸,尤其是人体必需而又不能自身合成的各种氨基酸,含量接近或高于FA0俐Ho建议的理想构成,高于FNB标准,不同加工方法对大豆蛋白的必须氨基酸含量无显著影响,并且赖氨酸和色氨酸含量很高,不失为一种优质的植物蛋白,在人们的膳食中起着举足轻重的作用。现在人们可应用先进的工艺技术将脱脂豆粕加工成各种大豆蛋白制品,如：浓缩大豆蛋白、分离大豆蛋白、组织化大豆蛋白等。大豆蛋白由于有许多优良的功能特性而被广泛应用于多种食品体系中。如：肉类食品、焙烤食品、乳制品、饮料等,其中用量最大的是肉制品。     

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。     

大豆蛋白的功能特性及其在食品行业中的应用

当今大豆蛋白加工基本上有大豆粉、浓缩大豆蛋白、分离大豆蛋白和组织大豆蛋白四种。充分发挥各种蛋白质的功能特性,进行大豆蛋白食品的开发,对适应社会发展改善人类膳食结构具有极为重要的意义。本文综述了大豆蛋白的功能特性、四种大豆蛋白制品的生产工艺以及在食品行业中的应用,并对大豆蛋白食品进行展望。     

大豆蛋白及其在面制品中的应用

大豆蛋白富含8种人体必需氨基酸且不含胆固醇,具有动物蛋白不可比拟的功能特性。面制品的氨基酸平衡特性较差,在加工过程中适量加入大豆蛋白,既能提高面制品的营养价值,又可以在一定程度上改善其品质。阐述了大豆蛋白在馒头、面包、面条等面制品中的应用,并对其应用前景进行了展望。     

分离大豆蛋白在肉制品中的应用

最新的技术和研究在肉制品方面的应用是将大豆分离蛋白做成浆状并将它注入整块肉中,这些成品,叫做“混合——”(例如,火腿),这样能改善产品的结构并能提高其出成率。其做法是将大豆分离蛋白混合在腌液中,注入到肉块(如火鸡胸肉,取出内脏的鱼及鱼块)中腌制。     

Some functional properties of fractionated soy protein isolates obtained by microfiltration

Five soy proteins isolate (SPI) fractions were produced using two microfiltration membranes with different pore sizes. Fractionation was carried out on SPI produced by isoelectric precipitation of a crude protein extract. The five fractions were two retentates and two permeates from the two membranes, the fifth fraction was obtained as the retentate on the smaller-pore-sized membrane fed with the permeate from the larger-pore-sized membrane. Solubility, foaming and emulsifying properties of the collected fractionates were investigated. It was observed that in the pH range 3–8 the retentates featured superior solubility compared with permeates. There was no significant difference (p>0.01) in solubility between the retentates and SPI at pH6. Foaming characteristics of the fractions followed the same trend as solubility with regard to foam expansion. There was, however, no particular trend observed with regards to foam stability. Emulsions stabilised by the retentates exhibited higher values (p<0.01) of emulsion stability index (ESI) and emulsifying activity index (EAI) than those stabilised with permeates. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) profiles indicated that the fractions exhibiting high functionality in terms of solubility, foaming and emulsifying properties were also richer in 7S globulin soy protein subunits.Isoelectric focussing (IEF) profiles showed that retentates were richer in species with isoelectric points (pI) between 5.2 and 5.6 while permeates featured more prominently at pIs between 4.5 and 4.8.     

Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in pork myofibrillar protein gels in the presence of microbial transglutaminase

Alkali (pH₁₂) and acid (pH_1.5) pH-treated soy protein isolates (SPI) were incorporated (0.25–0.75% protein) into sols of myofibrillar protein (MP, 3%, in 0.6 M NaCl at pH 6.25) with or without 0.1% microbial transglutaminase (TG) to investigate the potential as meat processing ingredients. Static and dynamic rheological measurements showed significant enhancements of MP gelling ability by the inclusion of pH_1.5-treated as well as preheated SPI (90 °C, 3 min). A 7-h incubation with TG accentuated the gel-strengthening effect by these SPI samples. The B subunit in 11S of SPI was the main component manifesting structure reinforcement in the mixed gels. The MP gelling properties were also greatly improved (P < 0.05) by the addition of 10% canola oil emulsions stabilized by pH-treated SPI. The principal force in the MP gels incorporated with pH-treated SPI was hydrophobic patches; in the presence of TG, cross-linking of previously dissociated A and B subunits of 11S was also intimately involved.     

Rheological properties of soy protein hydrolysates obtained from limited enzymatic hydrolysis

Soy protein products hexane-defatted soy flour, extruded-expelled soy flour, soy protein concentrate and soy protein isolate, were modified by using the enzyme bromelain to 2% and 4% degrees of hydrolysis (DH). Peptide profiles, water solubility, and rheological properties including dynamic shear, large deformation, and apparent viscosities of resulting hydrolysates were determined. Protein subunits profiles for the hydrolysed isolates and concentrates were extensively altered by the treatment while only minor changes were observed for the hydrolysed flours. Water solubility profiles of all hydrolysates in the pH range of 3.0-7.0 were enhanced by hydrolysis. For the unhydrolysed controls, the isolate had the highest storage modulus (G′), followed by the concentrate, the extruded-expelled flour and the hexane-defatted flour. The hydrolysates retained some of their gelling ability even though the losses in storage modulus (G′) were substantial. After heating step to 95 °C, the G′ values of all substrates at 25 °C decreased with increase in DH. Texture profile analyses of the soy protein gels were also lower in hardness after hydrolysis. The Power Law model provided excellent fit to hydrolysate dispersions flow (R²>0.99). Hydrolysis decreased the consistency coefficients of dispersion and increased flow behavior index resulting in thinner dispersions. These results suggest that limited protease hydrolysis of various soy protein meals with bromelain produce soy protein ingredients with modified rheological properties.     

Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures

To obtain a food ingredient composed of soybean and amaranth proteins with better functionality, the proteins were subjected to an acid treatment followed by neutralization. The native and treated proteins, amaranth (A and TA), soybean (S and TS) and the 1:1 mixture (M and TM) were studied. The structural characteristics and surface tension and foaming properties of the proteins were analyzed.     

Connection between rheological parameters and colloidal interactions of a soy protein suspension

The viscosity of a 9.1% (w/w) aqueous suspension of soy proteins at pH 7.5, which constitutes a colloidal dispersion of negatively charged and hydrated particles, is analyzed in relation to colloidal interactions. An experimental study is carried out through the classical shear rate rheometry, in the range 20–50°C. Viscosity data at different temperatures and shear rates are superimposed onto a master plot, which shows the characteristic shear-thinning behavior of colloidal suspensions. A microstructural model for the low shear limit viscosity is derived to establish a quantitative relationship between the viscosity and the interparticle forces in the suspension. Apart from the electrical forces, the hydration repulsive force must be considered in the calculation of the protein–protein interaction energy, in order to achieve a satisfactory prediction of the high viscosity values obtained experimentally. It is also observed that the relaxation time associated to small shear deformations differs from the characteristic relaxation time of the steady shear flow. The theoretical analysis carried out in this work explains the effect of colloidal interactions on rheological parameters of the soy protein suspension.     

Thermal behavior of emulsions manufactured with soy protein ingredients

The conformation, denaturation and aggregation behavior of proteins are important factors which dictate their ingredient functions and applications in formulated food products. The effect of variation in pre-treatment temperature (70–90 °C × 30 s), pH (6.4–7.5) and calcium supplementation (450 and 850 mg/L) on heat coagulation time (HCT at 140 °C) of model emulsions (3.6% (w/v) protein) stabilized with soy protein isolate (SPI) and soy protein hydrolysate (SPH) ingredients was determined. Generally, HCT of emulsions was not significantly affected by alteration of constituent pre-heating temperatures. Model emulsions displayed higher HCTs with increasing pH and lower levels of intrinsic ash content. At both supplementation levels, calcium addition led to decreased HCTs. Supplementation with chloride salts caused a greater decrease in HCT compared to supplementation with citrate salts. Furthermore, soy protein hydrolysis was associated with lower emulsion thermal stability. Results demonstrate that modification of ingredient and manufacturing parameters may be a useful approach for enhancing thermal stability properties of soy protein stabilized emulsions.     

Thermal stability of soy protein isolate and hydrolysate ingredients

The objective of this study was to characterize the effects of pH, protein concentration and calcium supplementation on thermal stability, at 140 °C, of soy protein isolate (SPI) and soy protein hydrolysate (SPH) ingredients. Increasing pH between 6.4 and 7.5 led to significantly (p < 0.05) higher mean heat coagulation times (HCTs) at 140 °C, for all soy protein ingredients at 1.8, and 3.6% (w/v) protein. Increasing protein concentration from 1.8 to 7.2% (w/v) led to shorter HCTs for protein dispersions. Calcium supplementation up to 850 mg/L, except in the case of supplementation of SPI 1 with calcium citrate (CaCit), decreased HCT for soy protein ingredient dispersions, at pH 6.4 – 7.5. No significant differences (p < 0.05) were found in mean HCT for dispersions supplemented with calcium chloride (CaCl₂) and those supplemented with CaCit at 450, 650 and 850 mg/L Ca²⁺, in the pH range 6.4–7.5.     

Effect of soy milk powder addition on staling of soy bread

Effect of soy milk components (soluble fibre (SF), insoluble fibre (ISF), soy protein) on physicochemical properties (crust and crumb colour, water activity, total moisture content, “freezable” water (FW), “unfreezable” water (UFW), amylopectin recrystallisation (ARC), stiffness and firmness) of soy breads stored for 7 days was studied. By the end of storage ISF additions significantly increased ARC (from 0.01 to 0.57 W/g), whereas SF additions (0.30 W/g) retarded staling with respect to soy flour bread (0.39 W/g). Principal Component Analysis (PCA) of all the different treatments and formulations indicated that SMP addition resulted in the lowest firmness and least amylopectin retrogradation at the end of storage, likely due to the synergistic effect of soluble fibre, partly denatured soy proteins and lipid content of this ingredient.     

酵母精在酱油生产中的应用

提出了目前酱油生产中存在的问题，分析了酵母在酱油生产中所起的作用和效果，结果表明酵母精是酱油生产中的极好的辅助材料。     

Tabletted soy protein cold-set hydrogels as carriers of nutraceutical substances

The swelling of soy protein filamentous hydrogels and tablets thereof and the release of riboflavin from these drug delivery devices were investigated under simulated gastrointestinal conditions in the presence or absence of digestive proteases. Microscopic examination showed riboflavin arranged into crystals dispersed randomly throughout the hydrogel and the tablet powder. Swelling experiments showed a comparable behavior of water uptake for hydrogel and tablet at pH 1.2 as well as tablet at pH 7.5, featuring a low swelling rate. Hydrogel at intestinal pH began to shrink after 1 h, which coincided with a loss its structure. Riboflavin release was faster at pH 7.5 than at pH 1.2 for both devices. Swelling was the principal mechanism of riboflavin release from tablets at pH 7.5, while drug-polymer interactions slowed this release at pH 1.2. In the presence of pepsin at pH 1.2, both devices showed slow zero-order release of riboflavin for 6 h, while both were digested completely in the presence of pancreatin at pH 7.5. These results suggest that these tabletted hydrogels and the hydrogels themselves might both be useful for transporting bioactive molecules through the gastrointestinal tract and delivering them in the small intestine. Considering their non-synthetic nature, they should be of great interest for the development of innovative functional foods.