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

Study on the structure change of soy protein isolate in frozen pork balls and the effect of coexisting substances on its functionality

中文关键词:  冷冻  大豆分离蛋白  共存物  结构  功能特性

英文关键词:frozen  soybean protein isolate  coexisting substances  structure  functional characteristics

中文摘要:

      目的 研究冷冻条件(–18 ℃, 2 d)下大豆分离蛋白(soybean protein isolate, SPI)结构变化以及猪肉丸中共存物(猪脂肪、SPI替代瘦肉量、淀粉和食盐)对SPI功能特性的影响。方法 采用巯基、二硫键含量及表面疏水性分析冷冻条件对SPI结构影响, 通过保水性、保油性及乳化特性变化研究冷冻条件猪肉丸中共存物对SPI功能特性的影响。结果 冷冻处理后SPI游离巯基含量下降0.75 μmol/g, 暴露巯基、二硫键含量分别增加了1.83、6.45 μmol/g, 表面疏水性由192.76增至699.93。添加10%猪脂肪、15% SPI替代瘦肉量、20%淀粉和2%食盐, SPI共存体系获得最佳保水性、保油性, 分别添加30%猪脂肪、15% SPI替代瘦肉量、15%淀粉和2%食盐, SPI共存体系获得最佳乳化特性。结论 冷冻条件对SPI结构变化影响显著, 且猪肉丸中SPI共存物含量影响共存体系的保水性、保油性及乳化特性; 为SPI在冷冻肉制品中应用提供参考依据。

英文摘要:

      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.