| 刘娜1,2,3，郑峰2,3，房志学2,3，陈永军2,3，高建银2,3，吴畏2,3.高凝胶性大豆分离蛋白协同肌肉蛋白构建火腿肠
强凝胶网络的工艺优化及品质分析[J].中国油脂,2026,51(8):.[LIU Na1,2,3, ZHENG Feng2,3, FANG Zhixue2,3, CHEN Yongjun2,3,
GAO Jianyin2,3,WU Wei2,3.Process optimization and quality analysis of a strong gel network in ham sausage constructed by high-gelation soy protein isolate synergizing with muscle proteins[J].China Oils and Fats,2026,51(8):.] |
| 高凝胶性大豆分离蛋白协同肌肉蛋白构建火腿肠
强凝胶网络的工艺优化及品质分析 |
| Process optimization and quality analysis of a strong gel network in ham sausage constructed by high-gelation soy protein isolate synergizing with muscle proteins |
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投稿时间：2025-07-18 修订日期：2026-04-13 录用日期：2025-08-25
出版日期：
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| DOI：10.19902/j.cnki.zgyz.1003-7969.250339 |
| 中文关键词: 高凝胶性大豆分离蛋白 火腿肠工业化生产 凝胶网络构建 品质分析 |
| 英文关键词:high-gelation soy protein isolate industrial production of ham sausage gel network construction quality analysis |
| 基金项目:2022 年度山东省重点研发计划（重大科技创新工程）（2022CXGC010602） |
| 作者 | 单位 | | 刘娜1,2,3，郑峰2,3，房志学2,3，陈永军2,3，高建银2,3，吴畏2,3 | 1.山东理工大学 农业工程与食品科学学院,山东 淄博 255049； 2.山东凯斯达机械制造有限公司,
山东 济宁 272000； 3.济宁市机械设计研究院有限公司,山东 济宁 272000 |
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| Author Name | Affiliation | | LIU Na1,2,3, ZHENG Feng2,3, FANG Zhixue2,3, CHEN Yongjun2,3,
GAO Jianyin2,3,WU Wei2,3 | 1.College of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo 255049,
Shandong, China
2.Shandong Chemsta Machinery Manufacturing Co. , Ltd. , Jining 272000, Shandong,
China
3.Jining Machinery Design and Research Institute Co. , Ltd. , Jining 272000, Shandong, China |
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| 中文摘要: |
| 为解决大豆分离蛋白（SPI）在肉糜中分散不均、高温蒸煮易开裂的工业化难题，开发了高凝胶性SPI协同肌肉蛋白构建强凝胶网络的生产工艺。以凝胶强度、保水性、出品率等为指标结合感官评价，考察高凝胶性SPI添加量、终斩温度及蒸煮方式对火腿肠品质的影响，同时解析了SPI与肌球蛋白的协同作用机制。结果表明：当高凝胶性SPI添加量为原料肉质量的5%、终斩温度12~15 ℃、采用分段蒸煮方式（55 ℃加热40 min，再80 ℃加热90 min）时，火腿肠凝胶强度达（182±3）g/cm2，保水性为（86.3±1.2）%，出品率为（85.7±1.3）%，感官评分达（42.8±0.5）分（总分50分），与采用单一肌肉蛋白生产火腿肠相比，凝胶强度、保水性及出品率分别提升35%、15%及7.2百分点，单位生产成本降低15.1%，同时分段蒸煮工艺可降低能耗10%。机制分析表明，SPI通过极性基团与肌球蛋白形成氢键交联，其非极性区域通过疏水相互作用稳定脂肪颗粒，在分段蒸煮过程中协同实现蛋白质的分步变性，构建致密的三维凝胶网络。综上，高凝胶性SPI协同肌肉蛋白可构建火腿肠强凝胶网络，解决SPI在肉糜中分散不均、高温蒸煮易开裂问题，同时改善了产品感官品质，该工艺可减少动物蛋白依赖，符合绿色制造趋势，为肉制品加工企业提供了可推广工艺。 |
| 英文摘要: |
| To solve the industrial problems of poor dispersion of soy protein isolate (SPI) in meat batter and susceptibility to cracking during high-temperature cooking, a production process using high-gelation SPI to construct a strong gel network with muscle proteins was developed. The effects of high-gelation SPI addition, final chopping temperature, and cooking method on ham sausage quality were investigated using gel strength, water holding capacity (WHC), yield, and sensory evaluation as indicators. Meanwhile, the synergistic mechanism between SPI and myosin was analyzed. The results showed that under the conditions of 5% high-gelation SPI (based on raw meat mass), a final chopping temperature of 12-15 ℃, and stepwise cooking (55 ℃ for 40 min followed by 80 ℃ for 90 min), the gel strength of the ham sausage reached (182±3) g/cm2, WHC (86.3±1.2)%, yield (857±1.3)%, and sensory score (42.8±0.5) (out of 50). Compared with ham sausage produced using only muscle proteins, the gel strength, WHC, and yield increased by 35%, 15%, and 7.2 percentage points, respectively, and the unit production cost was reduced by 15.1%. Moreover, the stepwise cooking process reduced energy consumption by 10%. Mechanistic analysis indicated that SPI formed hydrogen bonds with myosin through polar groups, while its nonpolar regions stabilized fat particles via hydrophobic interactions. During stepwise cooking, synergistic stepwise denaturation of the proteins occurred, leading to the formation of a dense three-dimensional gel network. In conclusion, high-gelation SPI synergized with muscle proteins can construct a strong gel network in ham sausage, solving the problems of poor SPI dispersion and cracking during high-temperature cooking, while improving sensory quality. This process reduces dependence on animal proteins, aligns with the trend of green manufacturing, and provides a transferable technology for meat processing enterprises. |
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