大豆蛋白的可溶性水解物、可溶/不溶性聚集体对乳化香肠品质的影响

Effects of soluble hydrolysate and soluble/insoluble aggregates of soy protein isolate on the quality of emulsified sausage

研究了不同形式的大豆分离蛋白(SPI),包括native、可溶性水解物、可溶/不溶性聚集体对乳化香肠品质的影响。测定了乳化肉糜的弹性模量,香肠的蒸煮得率和质构,并利用环境扫描电镜观察其微观结构。结果表明:所有SPI都显著(P<0.05)提高了香肠的蒸煮得率。SPI的不溶性聚集体显著提高了肉糜的弹性模量和香肠的质构,香肠结构最为连续致密;SPI的可溶性聚集体对香肠弹性模量和质构没有明显影响,但可见较细腻的网孔状结构;SPI的可溶性水解物很显著地破坏了香肠的质构,结构松散细碎,缺少连续的绳状交联网络结构;native SPI削弱了肉糜的弹性模量,但对香肠质构没有明显影响。

The objective of this study was to estimate the effects of soluble hydrolysate and soluble/insoluble ag- gregates of soy protein isolate （SPI） on the quality of emulsified sausage. The elastic modulus of meat emulsion, the textural property, cooking yield and microstructure of emulsified sausage were estimated. The microstructure was ob- served by environmental scanning electron microscopy （ESEM）. The results showed that all kinds of SPI significantly （ P 〈 0.05 ） improved the cooking yield of sausage. Incorporation with insoluble aggregate of SPI remarkably enhanced the elastic modulus and texture, and exhibited a more continuous, compact and less porous structure. The soluble ag- gregate of SPI had no obvious effect on the rheological and textural properties, but induced an exquisite network struc- ture. However, the soluble hydrolysate of SPI badly destroyed the texture of sausage, and presented a fractional, dis- continuous and non-cross linked structure. Native SPI reduced the elastic modulus, but had no significant effect on texture of sausage. The results of this study would guide further study of SPI application in meat products.