葡萄糖、氯化钠、磷酸盐及卡拉胶对大豆分离蛋白凝胶特性的影响

Effect of glucose,sodium chloride,compound phosphate and carrageenan on the gelation properties of soy protein isolate

肉制品生产需要添加多种辅料成分,包括调味类、发色类、品质改良类、抗氧化类等等,辅料的作用并非单纯叠加,而是存在交互作用,共同影响制品状态。本文选择了肉制品中普遍添加的葡萄糖、氯化钠、复合磷酸盐、卡拉胶,以大豆分离蛋白凝胶特性和感官状态为指标,考察了四种成分对大豆分离蛋白的影响,为肉制品辅料的应用提供一些基础数据。

Meat production materials need to add a variety of ingredients, including seasonings category, chromogenic reagent,quality improvement category,anti-oxidation category, and so on,the role of materials is not simply superimposed ,but there interactions, common products affected state. This paper chose to add the meat products in general glucose,sodium chloride,the compound phosphate, carrageenan, soy protein isolate gel and sensory characteristics of indicators for the state, inspected the four components of soy protein isolate the impact, application materials meat products to provide some basic data.