摘要
以中豆36为原料,提取11S粗蛋白,并采用碱性蛋白酶对其水解,将水解后的产物添加到猪肉肠中。以质构特性、凝胶强度、肉肠得率为评价指标,比较了添加不同水解度和不同添加量的11S酶解蛋白对猪肉肠品质的影响。采用二因素三水平正交试验,确定了肉肠专用蛋白的最佳工艺参数:11S水解度为10%,添加量为1.5%。通过凝胶电泳分析得出:酶解产物主要是分子质量<20ku的多肽。
11S globulin extracted by bean 36 was enzymatically modified. Texture, GS, and yield of pork sausage by added 11S had been showed to vary with different hydrolysis degree. The proper technology parameters were obtained through single factor test： hydrolysis degree and quantity. Through orthogonal test, the proper technology parameters for the process were obtained： hydrolysis degree 10%, quantity 1. 5%. The results of lectrophoresis analysis showed the molecular weight of hydrolysate of 11S were mostly less than 20 ku.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第1期65-69,共5页
Food and Fermentation Industries
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
11S球蛋白
猪肉肠
质构
得率
11S globulin,pork sausage,texture property, yield
