摘要
以中豆36为原料,提取7S球蛋白,用菠萝蛋白酶水解对其水解。研究了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7%时7S球蛋白酶解产物的吸油性、持水性、疏水性最高。并将不同水解度的酶解蛋白添加到猪肉肠中,水解度为7%的酶解蛋白可以明显的改善猪肉肠的质构特性。
7S 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, hydrophobic property of 7S globulin were best with the degree of 7%, and sausage texture also showed the best quality with this degree.
出处
《肉类研究》
2008年第11期15-18,共4页
Meat Research
基金
863项目(2006AA10Z330)
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(鄂人[2003]31号)
关键词
大豆7S球蛋白
酶解
功能特性
肉肠
7S globulin
enzymatic hydrolyzation
functional properties
pork sausage
