几种豆类蛋白在肉制品中的应用

Application of several legume proteins in meat products

中文关键词:  豆类蛋白  肉制品  质构特性  感官特性

英文关键词:legume proteins  meat product  texture characteristics  sensory properties

中文摘要:

      我国有丰富的豆类资源, 这些豆类是廉价、优质的天然植物蛋白质来源。豆类蛋白具有良好的营养价值和功能特性, 越来越多地被应用于肉制品加工中, 不仅能提高产品的出品率, 改善产品的口感, 而且能够大大地降低肉制品的生产成本。本文对大豆蛋白的特点、分类以及几种大豆蛋白在肉制品中的应用研究进行了综述、同时也简单介绍了豌豆蛋白、芸豆蛋白、鹰嘴豆分离蛋白、黑豆蛋白和绿豆蛋白等几种不同豆类蛋白在肉制品中的应用研究进展, 为豆类加工和肉制品产业发展提供参考。

英文摘要:

      There are abundant legumes in China, which are cheap and high quality natural plant protein sources. Legume protein has good nutritional value and functional characteristics, which is more and more used in meat processing. It can not only improve the yield and taste of products, but also greatly reduce the production cost of meat products. This paper reviewed the characteristics and classification of soybean protein and the application of several kinds of soybean protein in meat products, and also briefly introduced the application research progress of pea protein, kidney bean protein, chickpea isolate protein, black bean protein and mung bean protein in meat products, in order to provide reference for the development of bean processing and meat products industry.