谷氨酰胺转胺酶改性大豆分离蛋白在低能量肉制品中应用的研究

Application of soy protein isolate modified by transglutaminase in low-fat meat products

利用谷氨酰胺转胺酶(MTG)对大豆分离蛋白(SPI)进行改性,并将改性SPI应用于低能量肉制品中。实验表明:除常温黏度外,改性SPI的其他功能性明显优于市售肉用SPI;改性SPI在低能量肉制品中适宜的添加量为5%,改性SPI使产品的固体脂肪乳化稳定性、得率分别比肉用SPI提高了14%和7%,产品的感官指标也明显好于肉用SPI。

Soy protein isolate(SPI) modified by transglutaminase was used in low-fat meat products. The functional properties of modified SPI were better than that of meat-used SPI, except viscosity of 70℃. The best concertration of modified SPI was 5% in low-fat meat products. Emulsion stability and product yield of the modified SPI in the meat products increased by 14% and 7%, compared with that of meat-used SPI, respectively.