| 11S球蛋白酶解产物功能特性及对猪肉肠品质的影响研究 |
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| 引用本文： | 仇超颖,段春红,王臻,潘思轶. 11S球蛋白酶解产物功能特性及对猪肉肠品质的影响研究[J]. 食品科学, 2008, 29(11): 118 |
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| 作者姓名： | 仇超颖 段春红 王臻 潘思轶 |
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| 作者单位： | 华中农业大学食品科学技术学院 |
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| 摘 要： | 以中豆36为原料,提取11S球蛋白,用胰蛋白酶进行水解。研究不同水解度酶解产物的乳化性、持水性、持油性等功能特性,比较不同水解度产物添加到猪肉肠中对其质构及得率等的影响。结果表明水解度为12%时,11S球蛋白酶解产物的乳化活性及乳化稳定性最高并且对肉肠质构特性和得率影响最佳。
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| 关 键 词： | 11S球蛋白 酶解 功能特性 猪肉肠 质构 |
Functional Properties of 11S Globulin Hydrolysates and Their Effects on Pork Sausage Quality |
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| QIU Chao-ying,DUAN Chun-hong,WANG Zhen,PAN Si-yi. Functional Properties of 11S Globulin Hydrolysates and Their Effects on Pork Sausage Quality[J]. Food Science, 2008, 29(11): 118 |
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| Authors: | QIU Chao-ying DUAN Chun-hong WANG Zhen PAN Si-yi |
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| Affiliation: | QIU Chao-ying,DUAN Chun-hong,WANG Zhen,PAN Si-yi* |
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| Abstract: | 11S globulin extracted from soybean Zhongdou 36 was enzymatically modified with trpsin.The water absorption capacities,oil absorption capacities,emulsifying activities and emulsion stabilities of the hydrolysates at different degrees of hydrolysis were evaluated.The effects of the hydrolysates added into pork sausage on its texture and yield were investigated.The results showed that emulsifying activity,emulsion stability of 11S globulin hydrolysate are the highest at the degree of hydrolysis 12 %,and the pork sausage added with the hydrolysate shows the best quality with the highest yield. |
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| Keywords: | 11S globulin enzymatic hydrolysis functional properties pork sausage texture |
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