猪肉肠中亚麻籽胶、大豆分离蛋白、酪蛋白的相互作用研究

研究猪肉肠中亚麻籽胶、大豆分离蛋白和酪蛋白的相互作用。采用析因试验设计，在猪肉肠加工过程中，同时添加不同质量分数的亚麻籽胶、大豆分离蛋白和酪蛋白，分析上述添加物对产品保水性、保油性的影响。结果显示：添加亚麻籽胶对猪肉肠在60℃条件下烘20min的保水能力有极显著的影响(P＜0.01)，然而，亚麻籽胶对猪肉肠在60℃条件下烘40min的保水能力没有显著的影响(P＞0.05)。酪蛋白的添加对猪肉肠在60℃条件下烘20min和40min的保水能力有显著的影响(P＜0.05)。保水能力上，从高到低依次为：酪蛋白、亚麻籽胶、大豆分离蛋白。亚麻籽胶的添加显著地影响了用乙醚浸提20、40、60min猪肉肠的保油性(P＜0.05)，大豆分离蛋白和酪蛋白也有类似结果。大豆分离蛋白对猪肉肠用乙醚浸提60min的保油性有极显著性影响(P＜0.01)，并且，亚麻籽胶与大豆分离蛋白有显著的交互作用(P＜0.05)。在保油能力上，大豆分离蛋白强于酪蛋白。

Interactions of Flaxseed Gum, Soy Protein Isolate and Casein in Pork Sausages

This study aimed to investigate the interactions among flaxseed gum (FG), soy protein isolate (SPI) and casein in pork sausages. Factorial design was applied to study the effects of different levels of added FG, SPI and casein on the water retention and oil retention of pork sausages. Our results indicated that FG addition had highly significant effect on the water retention of sausages after drying for 20 min at 60 ℃ (P＜0.01), but showed no significant effect on water retention after drying for 40 min at 60 ℃ (P＞0.05). Casein addition also affected the water retention of sausages after drying for 20 or 40 min at 60 ℃ (P＜0.01). Casein had the most significant effect on the water retention of sausages, followed by FG; the effect of SPI was the weakest. FG addition had significant effect on the oil retention of sausages after immersion in diethyl ether for 20, 40 or 60 min (P＜0.05), and similar results were observed when SPI or casein was added. SPI addition showed highly significant influence on the oil retention of sausage after immersion in diethyl ether for 60 min (P＜0.01) and there was a significant interaction between FG and SPI on the water retention of sausages after drying for 60 min at 60 ℃ (P＜0.05). SPI was superior to casein in terms of oil retention.