The Effect Of Soybean Protein Isolate And Its Enzymatic Hydrolysate On Gel Properties Of Myofibril Protein

Myofibrillar Protein(MP)is the most abundant Protein in animal muscle,which plays a major role in the quality of meat products.Compared with natural Soybean Protein Isolate,the enzymolysis of Soybean Protein Isolate(SPI)can better combine with MP and improve the processing characteristics of MP.Transglutaminase(TG)can catalyze the conversion of acyl reaction,form a new covalent bond,and crosslink with MP to form a dense and uniform gel network,so it has a good application prospect in meat processing.In order to improve the interaction between SPI and MP and expand its application in the field of meat products,this article firstly studied the effects of SPI and its hydrolysates on the functional characteristics of MP,then discussed the effects of TG on the mixed emulsification system of SPI hydrolysates and MP,and finally tested the quality of sausage products added with SPI hydrolysates and TG.The main research results are as follows :1.MP was extracted from chicken breast meat,and the effects of SPI and its hydrolysates with different concentrations on the properties of MP gel(gel texture,gel strength,gel water holding capacity,gel whiteness),rheological properties(apparent viscosity,storage modulus),emulsifying properties,solubility and surface hydrophobicity were compared.Results showed that compared with SPI,added the SPI enzyme content can promote more MP form a dense gel network structure,significantly improved the MP quality and structure properties of gel(gel hardness,elasticity,adhesiveness,etc.)and gel strength and water holding capacity,under the adding amount of 6%,gel hardness increased by 53%,and the gel strength increased by 64%,the water can reach 61.8%;The addition of SPI hydrolysates could improve the apparent viscosity,storage modulus G ',solubility and emulsification properties of MP.2.TG enzyme was added to the mixed emulsification system containing 6%SPI hydrolysate and MP in 0%,0.1%,0.2%,0.3% and 0.4% amounts,and the influence of TG enzyme on the mixed emulsification system containing 6%SPI hydrolysate and MP was investigated.The results showed that TG enzyme could significantly improve the texture and gel strength of SPI enzymolysis and MP mixed emulsified gel,and the improvement effect was enhanced with the increase of TG enzyme addition amount.When the addition amount was 0.4%,the hardness of emulsified gel increased by 62.8%,and the gel strength increased by 76.8%.The addition of TG enzyme could make the protein gel network structure lock up more water,Meanwhile,the apparent viscosity and energy storage modulus of SPI hydrolysate and MP mixed emulsion system were improved.The secondary structure of MP also changed after adding TG enzyme,the content of ?-helix decreased,the content of ?-sheet and ?-turn increased,and the surface hydrophobicity of MP decreased.3.Pork and chicken were used as raw materials to compare the nutritional composition,texture and sensory properties of sausages with SPI hydrolysates and TG enzymes and those without,and to measure the total number of bacteria in the products at4? and 25? storage temperature.The addition of SPI enzymolysis and TG enzyme promoted the formation of uniform meat in the process of cutting and mixing,with higher hardness,stickiness and chewiness,and improved the texture of sausage products.The nutritional composition and smell of sample sausage and ordinary sausage were basically the same,and there were some differences in taste and color.