摘要
玉米胚蛋白(MPP )的乳化活性及乳化稳定性与大豆分离蛋白相似,对固体脂肪的乳化能力超过分离蛋白,在乳化型碎肉制品中添加可使产品得率及质构超过添加分离蛋白的肉制品。作者认为MPP 的功能性质可能与蛋白分子形成可溶性聚集体有关。
Emulsion activity and emulsion stability of MPP is similar to soy protein .The ability of emulsion for solid fat byMPP was beffet than isolated soy protein. Adding MPP into ECMP (Emulcified Cominuted Meat Products) could yield moreproduct with improved texture than adding isolated protein. This functional property of MPP might be related to the solublepolymor formed by protein molecules.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第9期48-51,共4页
Food Science
基金
吉林省教育委员会资助项目(吉教合字2002第0221号)
