| 11S球蛋白水解产物功能特性及其对猪肉肠质构影响 |
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| 引用本文： | 段春红,潘思轶,胥钦.11S球蛋白水解产物功能特性及其对猪肉肠质构影响[J].粮食与油脂,2009(2). |
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| 作者姓名： | 段春红 潘思轶 胥钦 |
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| 作者单位： | 华中农业大学食品科技学院,湖北武汉,430070 |
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| 基金项目： | 国家高技术研究发展计划(863计划)，湖北省新世纪高层次人才工程入选人员科研择优资助项目 |
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| 摘 要： | 以中豆36为原料,提取11S球蛋白,用菠萝蛋白酶对其水解,研究不同水解度酶解产物的持水性、吸油性、乳化性、乳化稳定性及疏水性等功能特性;结果表明,水解度为5%时11S球蛋白酶解产物吸油性、持水性、乳化活性最高;并将不同水解度酶解蛋白添加到猪肉肠中,水解度5%酶解蛋白可明显改善猪肉肠质构特性。
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| 关 键 词： | 11S球蛋白 酶解 大豆蛋白 猪肉肠 |
Functional properties of 11S globulin hydrolysised enzymatically and affection to pork sausage quality |
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| DUAN Chun-hong,PAN Si-yi,XU Qin.Functional properties of 11S globulin hydrolysised enzymatically and affection to pork sausage quality[J].Cereals & Oils,2009(2). |
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| Authors: | DUAN Chun-hong PAN Si-yi XU Qin |
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| Affiliation: | College of Food Science and Technology;Huazhong Agricultural University;Wuhan 430070;China |
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| Abstract: | 11S globulin extracted by bean 36 was enzymatically modified.The water absorption ability、oil absorption、emulsifying activity and emulsion stability of different degree hydrolysised with bromelain was evaluated.And the degree of hydrolysis products added to the pork sausage in its texture effects was studied.The results showed:water absorption ability、oil absorption、emulsifying activity of 11S globulin were best with the degree of 5%,and sausage texture also showed the best quality with this degree. |
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| Keywords: | 11S globulin enzymatic hydrolyzation soybean protein pork sausage |
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