高功能性大豆浓缩蛋白的性能及在肉制品中应用的研究

Study on the Capability of Functional Soy Protein Concentrate in Meat Ware

高功能性大豆浓缩蛋白(FSPC)的乳化活性及乳化稳定性与大豆分离蛋白相似,对固体脂肪的乳化能力超过分离蛋白,在乳化型碎肉制品中添加可使产品得率及质构超过添加分离蛋白的肉制品。作者认为FSPC的功能性质可能与蛋白分子形成可溶性聚集体有关。

The properties of functional soy protein concentrate（FSPC） in emulsified comminuted meat product（ECMP） were compared with those of conventional soy protein products. It was observed that although the functional properties of FSPC was marginally lower than that of soy protein isolate（SPI） the emulsifying ability for solid fat was much higher than SPI by adding FSPC in ECMP. A higher cook yield and an improved texture property were obtained the soluble protein.