11S球蛋白水解产物功能特性及其对猪肉肠质构影响

Functional properties of 11S globulin hydrolysised enzymatically and affection to pork sausage quality

以中豆36为原料,提取11S球蛋白,用菠萝蛋白酶对其水解,研究不同水解度酶解产物的持水性、吸油性、乳化性、乳化稳定性及疏水性等功能特性;结果表明,水解度为5%时11S球蛋白酶解产物吸油性、持水性、乳化活性最高;并将不同水解度酶解蛋白添加到猪肉肠中,水解度5%酶解蛋白可明显改善猪肉肠质构特性。

11S globulin extracted by bean 36 was enzymatically modified.The water absorption ability, oil absorption, emulsifying activity and emulsion stability of different degree hydrolysised with bromelain was evaluated. And the degree of hydrolysis products added to the pork sausage in its texture effects was studied. The results showed： water absorption ability, oil absorption, emulsifying activity of 11S globulin were best with the degree of 5%, and sausage texture also showed the best quality with this degree.