摘要
从大豆蛋白中分离出7S、11S大豆球蛋白,根据7S与11S球蛋白不同的蛋白质功能性质,通过不同的比例配比,添加至鸡肉丸中,考察7S/11S(质量比)大豆球蛋白不同配比对鸡肉丸蒸煮损失、颜色、硬度、弹性、自旋-自旋弛豫时间(T_2)时间变化以及感官特征的影响。结果表明:随着7S/11S比值的增大,鸡肉丸的蒸煮损失显著降低(P<0.05),亮度值显著增加(P<0.05)、硬度和弹性以及结合水的能力也显著增强(P<0.05)。当7S/11S比值为4∶1时,蒸煮损失降低至最低2.13%(P<0.05),此时肉丸的亮度值达到最大值51.85,肉丸的硬度、弹性、咀嚼性、胶黏性和回复性显著增强(P<0.05),并具有良好的感官评分。
Soybean protein 7S and 11 S globulin were isolated and added to chicken meatballs by different amount. According to the different functional properties of 7S and 11 S globulin protein,the effects of different ratio of7 S /11 S globulin on the changes of cooking loss,color,hardness,elasticity,spin-spin relaxation time（ T2） and sensory characteristics of chicken meatball were studied. The results show that with the increase of the 7S /11 S ratio,cooking loss was significantly1 reduced（ P〈0. 05）. Lightness value was increased significantly（ P〈0. 05）. The hardness and elasticity as well as the ability to combine water were significantly enhanced,When 7S /11 S ratio is 4∶ 1,cooking loss was reduced to a minimum of 2. 13%（ P〈0. 05）,the brightness value reaches the maximum of 51. 85,hardness and elasticity significantly enhanced（ P〈0. 05）,the relaxation time becomes shorter and sensory scores of chicken meatballs were good.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第9期137-142,共6页
Food and Fermentation Industries
基金
绥化学院青年基金(科学技术)项目(KQ1302002)
