大豆蛋白、酪蛋白、卵清蛋白、浓缩乳清蛋白及转谷氨酰胺酶对鸡肉肠出品率和硬度的影响  

Effects of Soy Proteim, Casein, Egg White, Whey Protein Concentrate and Transglutaminase on Yield and Hardness of Chicken Sausage

作　　者：孙健[1] 徐幸莲[1] 黄红兵[1] 周光宏[1] 

机构地区：[1]南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏南京210095

出　　处：《食品科学》2005年第6期35-38,共4页Food Science

基　　金：国家"十五"重大专项(2001BA501A29)

摘　　要：本文采用两因素析因实验设计,研究了转谷氨酰胺酶和四种非肉蛋白(大豆蛋白、酪蛋白、卵清蛋白、浓缩乳清蛋白)对鸡肉肠出品率和硬度的影响。结果显示,随着浓度的增加,四种非肉蛋白均可显著增加鸡肉肠的出品率(p<0.01);转谷氨酰胺酶对出品率没有影响,与非肉蛋白之间亦无交互作用。转谷氨酰胺酶在提高鸡肉肠硬度的同时和非肉蛋白间有交互作用,其中酪蛋白和大豆蛋白能提高硬度,而卵清蛋白和浓缩乳清蛋白则显著降低了鸡肉肠的硬度(p<0.05)。Effect of transglutaminase (TGase) and four non-meat proteins (NMP)(including soy protein, casein, egg white and whey protein concentrate) on hardness and yield of chicken sausage with two factors factorial experiment design were studied in this paper. Results showed that four NMPs could increase yield of chicken sausage significantly (p<0.01), while TGase had no influence on it and there was no interactions between TGase and NMPs. TGase increased sausage hardness significantly and had interaction with NMPs (p<0.05).Soy protein and casein increased hardness, and on the contrary, egg white and whey protein concentrate decreased hardness, respectively (p<0.05).

关 键 词：大豆蛋白 酪蛋白 卵清蛋白 浓缩乳清蛋白 转谷氨酰胺酶 鸡肉肠 出品率 硬度 

分 类 号：TS251.51[轻工技术与工程—农产品加工及贮藏工程]