7S球蛋白水解物对猪肉糜凝胶的影响

Effect of Alcalase Hydrolysates of Soybean 7S Globulin on Gel Properties of Minced Pork

以大豆为原料,提取7S球蛋白,并采用碱性蛋白酶对其进行限制性酶解,控制其水解度,得到水解度为3%、6%、9%、1 2%、1 5%的酶解产物,将酶解产物与猪肉糜混合制备猪肉肠,分析添加不同水解度的酶解产物所形成的猪肉糜凝胶的化学作用力的变化。结果表明:静电作用与猪肉糜凝胶强度相关性不显著,不是维持猪肉糜凝胶网络结构的主要作用力;疏水作用与猪肉糜凝胶的回复性和咀嚼性呈现极显著的正相关性;氢键与猪肉糜凝胶的弹性呈现极显著的正相关性,二硫键与猪肉糜凝胶的弹性、内聚性和回复性呈现显著的正相关性。提示:氢键、疏水作用、二硫键是维持猪肉糜凝胶网络结构的主要作用力。扫描电镜图谱显示:随着添加的酶解产物水解度的增大,所形成的凝胶网络结构逐渐紧密,且比较均匀,无明显的空洞,猪肉糜凝胶的网络结构得到显著改善。

In this study, the influence of soybean 7S globulin hydrolysates with different degree of hydrolysis （DH） on gel properties of minced pork was investigated. Soybean 7S globulin was first hydrolyzed to different DH （3%, 6%, 9%, 12%, 15%） using alcalase. Hydrolysates were then added to minced pork to make pork sausage. Interactions to stabilize the gel structure of pork sausage were finally analyzed to determine the influence of hydrolysates on gel properties of minced pork. The results obtained showed that hydrophobic interaction was not significantly related to the gel strength of pork sausage, indicating it was not a principle interaction in maintaining the gel network of mined pork. While, disulfide bond and hydrophobic interactions were significantly related to the springiness and chewiness of pork sausage （P 〈 0.01）. Hydrogen bond was also significantly related to springiness of the pork sausage （P 〈 0.05）, indicating that disulfide bonds, hydrophobic interactions and hydrogen bonds were the principle forces to maintain pork gel network. Scanning electron microscopy （SEM） revealed that hydrolysates of soybean 7S globulin improved the gel properties of minced pork. With increasing DH added hydrolysates, the pork gel became more compact and uniform, with no noticeable pores in it.