| .固定化酶改性酸法大豆浓缩蛋白在猪肉肠中应用的研究[J].中国油脂,2011,(7):.[.Application of acid leached soy protein concentrate modified by immobilized transglutaminase in pork sausage[J].China Oils and Fats,2011,(7):.] |
| 固定化酶改性酸法大豆浓缩蛋白在猪肉肠中应用的研究 |
| Application of acid leached soy protein concentrate modified by immobilized transglutaminase in pork sausage |
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| DOI： |
| 中文关键词: 酸法大豆浓缩蛋白 固定化MTG 改性 持水性 吸油性 猪肉肠 |
| 英文关键词:acid leached soy protein concentrate immobilized MTG modification water holding capacity oil absorption capacity pork sausage |
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| 中文摘要: |
| 利用固定化谷氨酰胺转氨酶(MTG)对酸法大豆浓缩蛋白(SPC)进行改性,并将改性SPC应用于猪肉肠.试验表明:改性后SPC的持水性和吸油性分别比未改性SPC提高了24.8%和64.5%;与大豆分离蛋白(SPI)相比,其凝胶性和吸油性分别高出58.3%和27.0%,持水性则降低8.0%.改性后的SPC用于猪肉肠中,当添加量为6%时,猪肉肠的咀嚼性比未改性SPC和SPI分别提高了418.6%和187.1%;得率比未改性SPC和SPI分别提高了18.9%和4.8%,感官评分结果也与其相一致. |
| 英文摘要: |
| Acid leached soy protein concentrate(SPC) modified by immobilized transglutaminase(MTG) was used in pork sausage.The water holding and oil absorption capacity of the modified SPC were 24.8% and 64.5% higher than the unmodified SPC;compared with soy protein isolate(SPI),the gel property and oil absorption capacity of the modified SPC increased by 58.3% and 27.0%,water holding capacity decreased by 8.0%.When the addition of the modified SPC was 6%,the chewiness of pork sausage was 418.6% and 187.1% higher tha... |
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