豌豆蛋白加工特性及在乳化香肠中的应用

研究豌豆蛋白的持水性、持油性、凝胶性等特性,并与大豆分离蛋白进行对比,考察添加豌豆蛋白对乳化香肠品质的影响。结果表明:豌豆蛋白的加工性能不及大豆分离蛋白,但4%以下的添加量可以对乳化香肠的品质产生较好的影响。从营养角度和特色产品出发,豌豆蛋白仍可以应用于肉制品加工中。

Processing Characteristics of Pea Protein and Its Application in Emulsified Sausage

The water holding capacity, oil binding capacity and gel properties of pea protein(PP) were investigated and compared with those of soybean protein isolate(SPI) with an emphasis on the effect of PP addition on the quality of emulsified sausage. It was demonstrated that the processing properties of PP were inferior to those of SPI, but had favorable effects on the quality of emulsified sausage when added at a concentration less than 4%. From the viewpoint of nutrition and product features, PP can used in meat products.