大豆分离蛋白亚基及7S/11S比例对肉肠品质的影响

Effects of Soy Protein Subunit Composition and 7S/11S Ratio on Pork Sausage Quality

通过采用不连续的十二烷基磺酸钠?聚丙烯酰胺凝胶电泳技术,对所选不同大豆品种中蛋白质的亚基组成及其比值(7S/11S)进行了测定,得出品种间差异对蛋白质亚基组成的变化影响较明显。然后将所选大豆品种添加到肉肠中,通过测定肉肠品质(质构、凝胶强度、得率),将其与亚基组成及7S/11S分别进行相关分析,得出各亚基对肉肠品质参数的影响显著程度各不相同。其中α-亚基和A3酸性亚基与肉肠的硬度、弹性、咀嚼性、凝胶强度均呈现显著负相关性;β-亚基与肉肠的硬度、咀嚼性、凝胶强度均呈现显著正相关性,与弹性呈现极显著的正相关性;7S/11S与肉肠的弹性呈现极显著的正相关性,与咀嚼性和凝胶强度均呈现显著的正相关性,但与硬度的相关性不显著,与得率呈现显著的负相关性。

The subunit composition and 7S/11S ratio of the protein extracted from different soy varieties were studied by discontinuous sodium sulfate - polyacrylamide gel electrophoresis technique. Results show that different soy varieties have quite different protein subunit composition. In addition, the physical property indexes and yield of pork sausage added with protein from different soy varieties were measured. The statistical correlation analysis between the subunit composition of soy protein and the indexes of pork sausage shows that the significancy degree of correlation varies with different subunits. Subunit or＇and subunit A3 have significant and negative correlation with sausage hardness, springiness, chewiness and gel intensity, and subunit β has significant and positive correlation with them. 7S/11S has great significant positive correlation with springiness and significant positive correlation with chewiness and gel intensity, significant negative correlation with yield, and no significant correlation with hardness.