大豆分离蛋白对肌原纤维蛋白加热过程中结构及流变特性的影响

大豆分离蛋白（soybean protein isolate，SPI）作为优质的植物蛋白常被用于肉制品加工中，以提高产品产量和质地。研究添加SPI对肌原纤维蛋白（myofibrillar protein，MP）凝胶特性及MP加热过程中结构和流变特性的影响。结果表明：添加10%、20% SPI能提升混合凝胶的凝胶强度及保水性（P＜0.05）；加热过程中混合蛋白凝胶二级结构发生改变，但其变化规律尚不明确；添加SPI使混合凝胶储能模量及损耗模量下降；混合凝胶上清液十二烷基硫酸钠-聚丙烯酰胺凝胶电泳图谱显示，肌球蛋白重链、肌动蛋白、SPI部分亚基均是参与凝胶形成的蛋白质。

Influence of Soybean Protein Isolate on Structure and Rheological Properties of Myofibrillar Protein during Heat-Induced Gelation

As a high-quality plant protein, soybean protein isolate (SPI) is often used in meat processing to improve product yield and texture. This study researched the effect of SPI addition on the gelation properties of myofibrillar protein (MP) and its secondary structure and rheological properties during heating. Results indicated that adding 10% or 20% SPI could improve the gel strength and water-holding capacity of MP gel (P < 0.05); the secondary structure of mixed gels was changed during heating, but no regular pattern was found; the storage modulus and loss modulus were decreased by adding SPI. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis of mixed gel supernatants showed that myosin heavy chain, actin and some subunits of SPI were involved in gel formation.