复合卵白蛋白-大豆分离蛋白对肉糜凝胶特性和微观结构的影响  

Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products

作　　者：杨玲玲 蒋艳[1] 涂勇刚[1] 毕雅雯 刘晶 杨严俊[2] 徐明生[1] YANG Lingling;JIANG Yan;TU Yonggang;BI Yawen;LIU Jing;YANG Yanjun;XU Mingsheng(Jiangxi Key Laboratory of Natural Product and Functional Food,Jiangxi Agricultural University,Nanchang 330045,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江西农业大学江西省天然产物与功能性食品重点实验室,江西南昌330045 [2]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品科学》2021年第18期22-27,共6页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400303)。

摘　　要：运用卵白蛋白改善大豆蛋白与肉糜凝胶强度。通过在大豆分离蛋白中添加不同比例的卵白蛋白,应用于肉糜制品中,观察肉糜凝胶理化特性和微观结构,综合分析卵白蛋白和大豆分离蛋白复合凝胶在肉糜制品中的应用效果。结果表明:复合组显著改善产品的硬度、弹性、蒸煮损失、保水性(P<0.05),复合蛋白质量比为1∶1时,产品的脂肪聚集体达到最小,硬度得到改善,产品的弹性稳定且达到最大值,产品的可接受度最佳。Ovalbumin(OVA)was used to improve the gel strength of minced meat products added with soybean protein isolate(SPI).The effect of OVA-SPI mixtures at different ratios on the physicochemical properties and microstructure of minced meat gels was examined.The results showed that OVA-SPI mixtures significantly improved the hardness,springiness,cooking loss,and water-holding capacity(WHC)of sausages(P<0.05).The smallest fat aggregates were formed in the product added with their 1:1 mixture,which had improved hardness as well as the highest and stable springiness.Besides,it had the best consumer acceptance.

关 键 词：卵白蛋白 大豆分离蛋白 肉糜制品 理化特性 微观结构 

分 类 号：TS201.3[轻工技术与工程—食品科学]