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- Title
冷冻猪肉丸中大豆分离蛋白结构变化及共存物 对其功能性的影响研究.
- Authors
朱秀清; 杨宏哲; 王 玲; 王子玥; 刘燕清; 吕铭守; 曲 敏
- Abstract
Objective To study the structural changes of soy protein isolate (SPI) and the effects of pork pellets (pig fat, SPI substitution for lean meat, starch and salt) on the functional properties of SPI under freezing conditions (–18 ℃, 2 d). Methods The effects of freezing conditions on the structure of SPI were analyzed by sulfhydryl group, disulfide bond content and surface hydrophobicity. The effects of common substances on SPI functional properties were studied by water retention, oil retention and emulsifying properties. Results After freezing treatment, the free sulfhydryl content of SPI decreased by 0.75 μmol/g, the exposed sulfhydryl and disulfide bond content increased by 1.83 and 6.45 μmol/g, respectively, and the surface hydrophobicity increased from 192.76 to 699.93. Adding 10% pig fat, 15% SPI instead of lean meat, 20% starch and 2% salt, the SPI coexistence system obtained the best water retention and oil retention. When 30% pig fat, 15% SPI instead of lean meat, 15% starch and 2% salt were added respectively, the SPI coexistence system obtained the best emulsifying properties. Conclusion The freezing conditions have a significant effect on the structure of SPI, and the content of SPI in pork balls affects the water retention, oil retention and emulsifying properties of the coexisting system, which provides reference for the optimization of the production process of frozen meat products.
- Publication
Journal of Food Safety & Quality, 2020, Vol 11, Issue 17, p5992
- ISSN
2095-0381
- Publication type
Article