7S、11S酶解产物的特性及其在肉肠中的应用研究
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摘要
大豆蛋白的物化性质不能完全满足现代食品加工的需求,不同的加工食品对蛋白质物化性质的要求不同,有些物化特性需要加强或减弱,因此开发针对不同食品需要的专用大豆蛋白制品成为食品工业亟待解决的问题。
大豆蛋白主要组分为7S和11S球蛋白,其对大豆蛋白的各项物化特性起着十分重要的作用。目前,在分子层面对7S和11S球蛋白分别进行改性修饰的技术研究较少。因此如何更好的利用7S和11S球蛋白的物化特性,研究适宜于肉制品的专用大豆蛋白是增强大豆蛋白企业竞争力的有效途径。本文从6个品种大豆中筛选出适宜品种,构建了大豆蛋白的亚基组成和7S/11S和肉肠品质的相关性,对所筛选的品种的大豆分离蛋白(SPI),7S及11S球蛋白结构和功能特性进行了分析;用菠萝蛋白酶、胰蛋白酶、中性蛋白酶、复合蛋白酶和碱性蛋白酶分别对7S和11S球蛋白酶法改性,比较了不同酶的水解蛋白对肉肠品质的影响,筛选出适宜肉制品加工的酶解蛋白,并对其工艺参数进行了优化;评价其改性后结构、功能特性的变化,分析了酶解蛋白的功能特性和肉肠加工特性的相关性;探讨了酶解蛋白对猪肉肠凝胶特性的影响,分析了维持肉糜凝胶的化学作用力和二硫键与肉肠品质的相关性。主要研究结果如下:
1.不同品种大豆蛋白的亚基组成和肉肠品质的相关性
同添加其它品种的SPI相比,添加中豆36 SPI的猪肉肠,可以显著提高猪肉肠的质构、凝胶强度和得率。确定中豆36为肉肠加工的适宜品种。不同品种的大豆蛋白亚基和7S/11S的比例与肉肠的品质之间存在一定的相关性。β亚基、7S的含量和与7S/11S的比例与肉肠的弹性、咀嚼性、凝胶强度(GS)、得率和色度均呈现显著正相关性;11S的含量与肉肠的品质呈现显著的负相关性。
通过傅里叶红外光谱(FT-IR)、SDS-聚丙烯烯酰胺凝胶电泳(SDS-PAGE)和扫描电镜图谱(SEM)、疏水性和巯基含量的的变化研究了7S、11S和SPI结构,结果表明:7S、11S和SPI结构存在差异,其二级结构的含量和分子表面性状不同;11S球蛋白中游离巯基和总巯基含量高于7S球蛋白;7S球蛋白的疏水性高于11S球蛋白。通过大豆SPI、7S及11S的功能特性比较发现:SPI、7S及11S的功能特性之间存在较大差异,11S球蛋白具有较强的凝胶性、吸油性和溶解度;7S球蛋白具有较高的持水性(WHC)和乳化活性(EAI)。
2.不同酶对肉肠品质的影响及工艺参数的优化
通过比较五种酶水解7S和11S球蛋白得到的酶解产物对肉肠品质的影响,结果表明:菠萝蛋白酶和碱性蛋白酶水解7S和11S的酶解产物能较好的改善肉肠的质构、得率、GS和色度,且优于添加市售杜邦SPI的肉肠。
以不同的水解度(DH)和添加量为影响因素,确定了肉肠加工所需的菠萝蛋白酶和碱性蛋白酶水解7S和11S酶解产物的最佳工艺参数。7S菠萝蛋白酶的工艺优化参数为:水解度为6%,添加量为1.5%;7S碱性蛋白酶的艺优化参数为:水解度为11%,添加量为1.5%;11S菠萝蛋白酶的工艺优化参数为:水解度为4%,添加量为1.0%;11S碱性蛋白酶的艺优化参数为:水解度为10%,添加量为1.5%。
碱性蛋白酶7S和11S的酶解产物以不同比例和不同添加量添加至猪肉肠中,确定出肉肠适宜的大豆蛋白的最佳工艺参数为:7S、11S酶解蛋白的比例为3.5:1,添加量为0.5%。
3.酶解对7S和11S球蛋白功能性质的影响
酶解后7S和11S球蛋白的溶解度和乳化性有了显著的改善,持水性有所降低,吸油性未发生显著的变化。
酶解蛋白的功能特性与肉肠品质的相关性分析结果表明:溶解度和乳化性和肉肠的弹性、内聚性、回复性和得率呈现极显著的正相关性;持水性与肉肠的弹性、内聚性、回复性和得率呈现极显著的负相关性;吸油性和乳化稳定性与肉肠的品质的相关性不显著;
4.酶解对7S和11S球蛋白结构的影响
通过利用SDS-PAGE、SEM、FT-IR红外光谱、拉曼光谱、疏水性和巯基含量的变化等手段对蛋白结构的研究,结果一致表明:酶解导致蛋白的构象发生了很大变化,且构象的变化的程度取决于水解的程度。
由SDS-PAGE电泳分析结果可知:酶解后的电泳图谱发生了很大变化。其中7S和11S的亚基均发生了显著的降低,11S的酸性亚基较碱性亚基更容易被水解;粉体的扫描电镜分析结果表明:所有酶解后的样品在相同的观察条件下,其粉体结构发生了明显改变。随着水解程度的增加,7S和11S球蛋白表面结构质地开始疏松,紧密性逐渐减弱,并伴随微小孔洞出现。FT-IR的结果表明,蛋白在酶法水解过程中各种构象所占的比例发生了很大的变化,其二级结构发生了不同程度的的变化,这可能与氢键变化关系密切。由疏水性和巯基含量的结果可以得知:蛋白的疏水性和巯基含量受水解度的影响较大,酶解导致了7S和11S疏水性的明显增强,巯基含量的显著增大,从而引起结构的变化。
5.酶解产物对肉糜凝胶的化学作用力和超微结构的影响
7S和11S球蛋白的酶解产物均能显著的改善肉肠的蒸煮损失率和保水性。添加7S和11S的酶解产物所形成肉糜凝胶的蛋白质间的静电相互作用较空白均有所下降。添加7S和11S的酶解产物所形成肉糜凝胶的蛋白质间的氢键、二硫键和疏水相互作用均显著增强。静电相互作用与肉肠凝胶的质构相关性不显著,不是维持肉糜凝胶网络结构的主要作用力;疏水相互作用和二硫键与肉糜凝胶的弹性和咀嚼性呈现高度的正相关性,与蒸煮损失率呈现高度的负相关性,所以它们是维持肉糜凝胶网络结构的主要作用力。氢键对7S和11S的酶解产物所形成的肉糜凝胶的贡献不同,氢键与添加7S酶解产物所形成的肉糜凝胶的质构呈现显著的正相关性,但与添加11S酶解产物所形成的肉糜凝胶的质构呈现显著的负相关性。
通过对添加7S和11S的酶解产物所形成的凝胶的微观结构分析表明,随着添加的酶解产物的水解度的增大,所形成的凝胶的网络结构逐渐紧密,且比较均匀,无明显的空洞,显著的改善了肉糜凝胶的网络结构。
综上可知:不同品种大豆的亚基与肉肠品质存在显著的相关性,酶解的7S和11S球蛋白的功能特性、结构特性和肉肠品质三者之间密切相关。我们在实际生产中应根据不同肉制品的要求筛选适宜的大豆蛋白。
One of the limitations in the usage of soybean proteins is the lack of desired functional attributes to be incorporated into various food formulations.Some functional properties of soybean proteins should be enhanced or improved.The problem solved immediately is to investigate the special protein for different food by enhancing or improving the properties of soybean proteins.
Soybean proteins consist of two major components,7S and 11S globulins,which play an important role in all phisico-chemical properties of the soybean proteins.At the present,there are not many researches on the technology of respectively modifying 7S and 11S globulins at the molecule structure.Consequently,it is important to find a special soy protein by the use of 7S and 11S globulin of the physico-chemical properties,which can enhance the competitiveness of enterprises.In this paper the most suitable one was determined from six varieties and the correlation between subunits composition and ratio of 7S to 11S on the quality of pork sausage was formed.The functional and structural properties of SPI,7S and 11S were analyzed.The effect on the quality of pork sausage was compared by adding the hydrolysates of differents DH values of 7S and 11S by the hydrolysis of Bromelain, Tryptic,Netrease,Protamex,Alaclase.The proper hydrolysates were determined for pork sausage and technical parameters were optimized.In additon,the functional and structural properties were evaluated of 7S and 11S by hydrolysis of Alaclase and the correlation beween the functional properties and the quality of pork sausage was found.At last,the effect on the pork gels adding different hydrolysates of 7S and 11S were compared and the relationship of chemical interation and the quality of pork sausage was set up.The main research results are listed as follows:
1,The correlation between subunits composition and ratio of 7S to 11S on the quality of pork sausage
The results showed that zhong 36 SPI improved TPA,GS and yield of the pork sausage significantly in comparison with adding other varieties of SPI.After a statistical correlation analysis between the component of protein subunits and the indexes of pork sausage,it was found that the significant degree was varied with different subunits.Subunitβand the content of 7S and 7S/11S had a significant positive correlation with springiness,chewiness,yield and GS.The content of 11S had a great significant negative correlation with them.
2,The effect on the quality of pork sausage adding 7S and 11S hydrolysates by different proteases
The result showed that the hydrolysates of 7S and 11S by the hydrolysis of Bromelain and Alclase could improve the quality of pork sausage,which was better than that of SPI in the market by copmaring the quality of pork sausages adding 7S and 11S by the hydrolysis of five proteases.
The optimum quality of pork sausage adding 7S and 11S hydrolysate were investigated.When adding 7S and 11S hydrolysate by Bromelain,the optimum parameters were DH 7%,addition 1.5%and DH 5%,addition 1.0%respectively. While adding 7S and 11S hydrolysate by Alaclase,the optimum parameters were DH 11%,addition 1.5%and DH 10%,addition 1.5%respectively.
By the comparison of pork sausage adding 7S and 11S hydrolysates by Alaclase with different ratio and additions,appropriate parameters for the best were determined: the ratio of 7S to 11S hydrolysate by Alaclase was 3.5∶1,addition of that was 0.5%.
3,The study on the change of the functional properties of 7S and 11S by the hydrolysis of Alaclase
The solubility and EAI of 7S and 11S were evidently improved by the hydrolysis of Alaclase.But WHC of that was decreased and FAC of that was not significantly increased.
The correlation between functional properties and quality of pork sausage showed that solubility and EAI had a significant positive with springiness, cohesiveness,resilience and yield,however WHC had a significant negative with them.FAC and ES had no significant correlation with them.
4,The study on the change of the structural properties of 7S and 11S by the hydrolysis of Alaclase
The molecular structure,conformational changes and interactive bonds in 7S and 11S were examined by SDS-PAGE,SEM,FT-IR infrared spectroscopy,Raman spectroscopy,as well as hydrophobicity and sulfhydryl content.
The result of SDS-PAGE showed that the subnits of 7S and 11S were decreased in all hydrolyzed protein.Acidic subunits were easlily hydrolyzed than basic subunits of 11S.The results showed that conformational changes were great in all hydrolyzed protein,and the degree of changes was depend on the degree of hydrolysis.The analysis of scanning electron microscopy indicated that the size of granula bacame more bigger with increasing the DH.The result of FT-IR suggested that the content of conformational changed and the secondary structure changed.It may be related to the changes of hydrogen bond.We found that hydrophobicity and sulfhydryl content fast increased in all modified protein,and they were greatly affected by DH value.The phenomena suggested that the protein structure changed.
5,The influence on the mechanism of pork gel
WHC and CL of pork sausage adding 7S and 11S hydrolysates were greatly improved.The chemical interactions and protein structures in order to maintain pork surimi protein structure and stability changed during pork gel forming.Static interaction decreased significantly,while hydrogen bonds,disulfide bonds and hydrophobicity increased significantly with surimi gel forming adding 7S and 11S hydrolysates.Static interaction had no significant correlation with the quality of pork sausage.So it was not the main chemical interactions to maintain pork gel network structure.Disulfide bonds and hydrophobicity had a significant positive correlation with the quality of pork sausage,therefore they were the main chemical interactions to maintain pork gel network structure.The contribution of hydrogen bonds maintaining pork gel protein structure was different adding 7S and 11S hydrolysates.Hydrogen bonds had a significant positive correlation with the quality of pork sausage adding 7S hydrolysates.However it had a significant negative correlation with the quality of pork sausage adding 11S hydrolysates.
The analysis of SEM indicated that the pork gel network structure adding 7S and 11S was greatly improved,which was compact,relatively uniform,no empty.
Based on aboved facts,we can found that there was a significant correlation between subnits of protein and quality of pork gels.Physi-chemical properties,the structure of 7S and 11S hydrolysates and quality of pork gels were closely correlated. So we could select suitable soybean protein in accordance with the requirements of meat products.
大豆蛋白主要组分为7S和11S球蛋白,其对大豆蛋白的各项物化特性起着十分重要的作用。目前,在分子层面对7S和11S球蛋白分别进行改性修饰的技术研究较少。因此如何更好的利用7S和11S球蛋白的物化特性,研究适宜于肉制品的专用大豆蛋白是增强大豆蛋白企业竞争力的有效途径。本文从6个品种大豆中筛选出适宜品种,构建了大豆蛋白的亚基组成和7S/11S和肉肠品质的相关性,对所筛选的品种的大豆分离蛋白(SPI),7S及11S球蛋白结构和功能特性进行了分析;用菠萝蛋白酶、胰蛋白酶、中性蛋白酶、复合蛋白酶和碱性蛋白酶分别对7S和11S球蛋白酶法改性,比较了不同酶的水解蛋白对肉肠品质的影响,筛选出适宜肉制品加工的酶解蛋白,并对其工艺参数进行了优化;评价其改性后结构、功能特性的变化,分析了酶解蛋白的功能特性和肉肠加工特性的相关性;探讨了酶解蛋白对猪肉肠凝胶特性的影响,分析了维持肉糜凝胶的化学作用力和二硫键与肉肠品质的相关性。主要研究结果如下:
1.不同品种大豆蛋白的亚基组成和肉肠品质的相关性
同添加其它品种的SPI相比,添加中豆36 SPI的猪肉肠,可以显著提高猪肉肠的质构、凝胶强度和得率。确定中豆36为肉肠加工的适宜品种。不同品种的大豆蛋白亚基和7S/11S的比例与肉肠的品质之间存在一定的相关性。β亚基、7S的含量和与7S/11S的比例与肉肠的弹性、咀嚼性、凝胶强度(GS)、得率和色度均呈现显著正相关性;11S的含量与肉肠的品质呈现显著的负相关性。
通过傅里叶红外光谱(FT-IR)、SDS-聚丙烯烯酰胺凝胶电泳(SDS-PAGE)和扫描电镜图谱(SEM)、疏水性和巯基含量的的变化研究了7S、11S和SPI结构,结果表明:7S、11S和SPI结构存在差异,其二级结构的含量和分子表面性状不同;11S球蛋白中游离巯基和总巯基含量高于7S球蛋白;7S球蛋白的疏水性高于11S球蛋白。通过大豆SPI、7S及11S的功能特性比较发现:SPI、7S及11S的功能特性之间存在较大差异,11S球蛋白具有较强的凝胶性、吸油性和溶解度;7S球蛋白具有较高的持水性(WHC)和乳化活性(EAI)。
2.不同酶对肉肠品质的影响及工艺参数的优化
通过比较五种酶水解7S和11S球蛋白得到的酶解产物对肉肠品质的影响,结果表明:菠萝蛋白酶和碱性蛋白酶水解7S和11S的酶解产物能较好的改善肉肠的质构、得率、GS和色度,且优于添加市售杜邦SPI的肉肠。
以不同的水解度(DH)和添加量为影响因素,确定了肉肠加工所需的菠萝蛋白酶和碱性蛋白酶水解7S和11S酶解产物的最佳工艺参数。7S菠萝蛋白酶的工艺优化参数为:水解度为6%,添加量为1.5%;7S碱性蛋白酶的艺优化参数为:水解度为11%,添加量为1.5%;11S菠萝蛋白酶的工艺优化参数为:水解度为4%,添加量为1.0%;11S碱性蛋白酶的艺优化参数为:水解度为10%,添加量为1.5%。
碱性蛋白酶7S和11S的酶解产物以不同比例和不同添加量添加至猪肉肠中,确定出肉肠适宜的大豆蛋白的最佳工艺参数为:7S、11S酶解蛋白的比例为3.5:1,添加量为0.5%。
3.酶解对7S和11S球蛋白功能性质的影响
酶解后7S和11S球蛋白的溶解度和乳化性有了显著的改善,持水性有所降低,吸油性未发生显著的变化。
酶解蛋白的功能特性与肉肠品质的相关性分析结果表明:溶解度和乳化性和肉肠的弹性、内聚性、回复性和得率呈现极显著的正相关性;持水性与肉肠的弹性、内聚性、回复性和得率呈现极显著的负相关性;吸油性和乳化稳定性与肉肠的品质的相关性不显著;
4.酶解对7S和11S球蛋白结构的影响
通过利用SDS-PAGE、SEM、FT-IR红外光谱、拉曼光谱、疏水性和巯基含量的变化等手段对蛋白结构的研究,结果一致表明:酶解导致蛋白的构象发生了很大变化,且构象的变化的程度取决于水解的程度。
由SDS-PAGE电泳分析结果可知:酶解后的电泳图谱发生了很大变化。其中7S和11S的亚基均发生了显著的降低,11S的酸性亚基较碱性亚基更容易被水解;粉体的扫描电镜分析结果表明:所有酶解后的样品在相同的观察条件下,其粉体结构发生了明显改变。随着水解程度的增加,7S和11S球蛋白表面结构质地开始疏松,紧密性逐渐减弱,并伴随微小孔洞出现。FT-IR的结果表明,蛋白在酶法水解过程中各种构象所占的比例发生了很大的变化,其二级结构发生了不同程度的的变化,这可能与氢键变化关系密切。由疏水性和巯基含量的结果可以得知:蛋白的疏水性和巯基含量受水解度的影响较大,酶解导致了7S和11S疏水性的明显增强,巯基含量的显著增大,从而引起结构的变化。
5.酶解产物对肉糜凝胶的化学作用力和超微结构的影响
7S和11S球蛋白的酶解产物均能显著的改善肉肠的蒸煮损失率和保水性。添加7S和11S的酶解产物所形成肉糜凝胶的蛋白质间的静电相互作用较空白均有所下降。添加7S和11S的酶解产物所形成肉糜凝胶的蛋白质间的氢键、二硫键和疏水相互作用均显著增强。静电相互作用与肉肠凝胶的质构相关性不显著,不是维持肉糜凝胶网络结构的主要作用力;疏水相互作用和二硫键与肉糜凝胶的弹性和咀嚼性呈现高度的正相关性,与蒸煮损失率呈现高度的负相关性,所以它们是维持肉糜凝胶网络结构的主要作用力。氢键对7S和11S的酶解产物所形成的肉糜凝胶的贡献不同,氢键与添加7S酶解产物所形成的肉糜凝胶的质构呈现显著的正相关性,但与添加11S酶解产物所形成的肉糜凝胶的质构呈现显著的负相关性。
通过对添加7S和11S的酶解产物所形成的凝胶的微观结构分析表明,随着添加的酶解产物的水解度的增大,所形成的凝胶的网络结构逐渐紧密,且比较均匀,无明显的空洞,显著的改善了肉糜凝胶的网络结构。
综上可知:不同品种大豆的亚基与肉肠品质存在显著的相关性,酶解的7S和11S球蛋白的功能特性、结构特性和肉肠品质三者之间密切相关。我们在实际生产中应根据不同肉制品的要求筛选适宜的大豆蛋白。
One of the limitations in the usage of soybean proteins is the lack of desired functional attributes to be incorporated into various food formulations.Some functional properties of soybean proteins should be enhanced or improved.The problem solved immediately is to investigate the special protein for different food by enhancing or improving the properties of soybean proteins.
Soybean proteins consist of two major components,7S and 11S globulins,which play an important role in all phisico-chemical properties of the soybean proteins.At the present,there are not many researches on the technology of respectively modifying 7S and 11S globulins at the molecule structure.Consequently,it is important to find a special soy protein by the use of 7S and 11S globulin of the physico-chemical properties,which can enhance the competitiveness of enterprises.In this paper the most suitable one was determined from six varieties and the correlation between subunits composition and ratio of 7S to 11S on the quality of pork sausage was formed.The functional and structural properties of SPI,7S and 11S were analyzed.The effect on the quality of pork sausage was compared by adding the hydrolysates of differents DH values of 7S and 11S by the hydrolysis of Bromelain, Tryptic,Netrease,Protamex,Alaclase.The proper hydrolysates were determined for pork sausage and technical parameters were optimized.In additon,the functional and structural properties were evaluated of 7S and 11S by hydrolysis of Alaclase and the correlation beween the functional properties and the quality of pork sausage was found.At last,the effect on the pork gels adding different hydrolysates of 7S and 11S were compared and the relationship of chemical interation and the quality of pork sausage was set up.The main research results are listed as follows:
1,The correlation between subunits composition and ratio of 7S to 11S on the quality of pork sausage
The results showed that zhong 36 SPI improved TPA,GS and yield of the pork sausage significantly in comparison with adding other varieties of SPI.After a statistical correlation analysis between the component of protein subunits and the indexes of pork sausage,it was found that the significant degree was varied with different subunits.Subunitβand the content of 7S and 7S/11S had a significant positive correlation with springiness,chewiness,yield and GS.The content of 11S had a great significant negative correlation with them.
2,The effect on the quality of pork sausage adding 7S and 11S hydrolysates by different proteases
The result showed that the hydrolysates of 7S and 11S by the hydrolysis of Bromelain and Alclase could improve the quality of pork sausage,which was better than that of SPI in the market by copmaring the quality of pork sausages adding 7S and 11S by the hydrolysis of five proteases.
The optimum quality of pork sausage adding 7S and 11S hydrolysate were investigated.When adding 7S and 11S hydrolysate by Bromelain,the optimum parameters were DH 7%,addition 1.5%and DH 5%,addition 1.0%respectively. While adding 7S and 11S hydrolysate by Alaclase,the optimum parameters were DH 11%,addition 1.5%and DH 10%,addition 1.5%respectively.
By the comparison of pork sausage adding 7S and 11S hydrolysates by Alaclase with different ratio and additions,appropriate parameters for the best were determined: the ratio of 7S to 11S hydrolysate by Alaclase was 3.5∶1,addition of that was 0.5%.
3,The study on the change of the functional properties of 7S and 11S by the hydrolysis of Alaclase
The solubility and EAI of 7S and 11S were evidently improved by the hydrolysis of Alaclase.But WHC of that was decreased and FAC of that was not significantly increased.
The correlation between functional properties and quality of pork sausage showed that solubility and EAI had a significant positive with springiness, cohesiveness,resilience and yield,however WHC had a significant negative with them.FAC and ES had no significant correlation with them.
4,The study on the change of the structural properties of 7S and 11S by the hydrolysis of Alaclase
The molecular structure,conformational changes and interactive bonds in 7S and 11S were examined by SDS-PAGE,SEM,FT-IR infrared spectroscopy,Raman spectroscopy,as well as hydrophobicity and sulfhydryl content.
The result of SDS-PAGE showed that the subnits of 7S and 11S were decreased in all hydrolyzed protein.Acidic subunits were easlily hydrolyzed than basic subunits of 11S.The results showed that conformational changes were great in all hydrolyzed protein,and the degree of changes was depend on the degree of hydrolysis.The analysis of scanning electron microscopy indicated that the size of granula bacame more bigger with increasing the DH.The result of FT-IR suggested that the content of conformational changed and the secondary structure changed.It may be related to the changes of hydrogen bond.We found that hydrophobicity and sulfhydryl content fast increased in all modified protein,and they were greatly affected by DH value.The phenomena suggested that the protein structure changed.
5,The influence on the mechanism of pork gel
WHC and CL of pork sausage adding 7S and 11S hydrolysates were greatly improved.The chemical interactions and protein structures in order to maintain pork surimi protein structure and stability changed during pork gel forming.Static interaction decreased significantly,while hydrogen bonds,disulfide bonds and hydrophobicity increased significantly with surimi gel forming adding 7S and 11S hydrolysates.Static interaction had no significant correlation with the quality of pork sausage.So it was not the main chemical interactions to maintain pork gel network structure.Disulfide bonds and hydrophobicity had a significant positive correlation with the quality of pork sausage,therefore they were the main chemical interactions to maintain pork gel network structure.The contribution of hydrogen bonds maintaining pork gel protein structure was different adding 7S and 11S hydrolysates.Hydrogen bonds had a significant positive correlation with the quality of pork sausage adding 7S hydrolysates.However it had a significant negative correlation with the quality of pork sausage adding 11S hydrolysates.
The analysis of SEM indicated that the pork gel network structure adding 7S and 11S was greatly improved,which was compact,relatively uniform,no empty.
Based on aboved facts,we can found that there was a significant correlation between subnits of protein and quality of pork gels.Physi-chemical properties,the structure of 7S and 11S hydrolysates and quality of pork gels were closely correlated. So we could select suitable soybean protein in accordance with the requirements of meat products.
引文
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