大豆蛋白肽在肉糜中乳化机理的研究

Studies on the Emulsification Mechanism of Soybean Peptide in the Meat Emulsion

研究了Acalase酶水解分子质量1000～2000Da的大豆蛋白肽添加到乳化肠中的乳化机理。通过扫描电镜发现大豆蛋白肽可在脂肪球表面形成亲水蛋白膜,从而起到乳化作用;在巴氏杀菌温度(72～82℃)下大豆蛋白肽不凝固,稳定了肉糜的脂肪-蛋白质-水体系,且比大豆分离蛋白的乳化效果好。

The emulsification mechanism of soybean peptide （hydrolyzed by acalase） with the molecular weight of 1 000-2 000 Da and soybean isolated protein added to the emulsified sausage was studied in this article. Through scanning electric microscope, it was found that soybean peptide with the molecular weight of 1 000-2 000 Da could have emulsification because it formed hydrophilic protein membrane on the surface of the fat ball. This kind of soybean peptide don＇t solidify under the Pasteur sterilization temperature （72-82℃） . It could stabilize the system of the fat-protein-water in minced meat and the emulsified effects of using it was better than using soybean isolated protein.