改性芸豆蛋白添加量对香肠品质影响的研究

Study on the Effect of Modified Kidney Bean Protein Addition on Sausage Quality

芸豆蛋白具有良好的营养价值和保健功能,加入到肉制品中可增强产品特性、均衡营养成分,添加到香肠中则可提升其肉质感和可塑性,并赋予特定风味。对改性芸豆蛋白的功能性质进行测定,并在猪肉香肠中添加不同量的改性芸豆蛋白,探究改性蛋白添加量对香肠品质的影响。结果表明,糖基化改性增加了芸豆蛋白乳化性、溶解性、乳化稳定性和起泡性,降低了疏水性和起泡稳定性,使其更易于与食品体系融合。通过对香肠全质构、色泽、感官和香肠得率等指标的测定得出,当改性芸豆蛋白的添加量为2%时,香肠的品质达到最佳,色泽饱满、富有弹性、切面光滑,具有豆制品独特的风味。对芸豆蛋白的精深加工有一定参考价值,也为植物蛋白在肉制品中的应用提供理论依据。

Kidney bean protein has high nutritional value and healthcare function,add to meat products can enhance the product characteristics and balance the nutritional ingredients,add to sausages can improve the meat texture and plasticity and give specific flavor. In this research,the functional properties of modified kidney bean protein were determined,and different amounts of modified kidney bean protein were added to pork sausages to explore the effect of modified protein on sausage quality. The results showed that the glycation modification increased the solubility,emulsibility,emulsifying stability and foaming property of kidney bean protein,reduced thehydrophobicity and foaming stability,and made it easier to integrate with food system. Through the determination of the whole texture,color,sense and yield of sausages,it was concluded that when the modified kidney bean protein was added at 2%,the sausage quality reached the best,with full color,elastic texture,smooth cut-surface and unique flavor of bean products. This study had reference value for the deep processing of kidney bean protein and provided theoretical basis for the application of plant protein in meat products.