Study On Co-gel Of Soybean Protein Isolate And Salt-soluble Meat Protein

Soybean protein isolate(SPI) is additives that has been used widely in processed meat products,which has property with nourish nutrition,low prices effect of different types of SPI and coagulants on the co-gel of SPI and SSMP was studied,and the results were applied in western sausage,hopefully providing theory guidance for the production of special SPI for meat products.There were three parts in the paper.Firstly,effect of different types of SPI(type A,E, and D)on the co-gel and other influencing factors were studied.The results showed that the texture properties of co-gel of type A with SSMP were better than the other two types,among the other influencing factors, pH had the most significant effect on the hardness and springness of the co-gel, ratio of proteins was the second, NaCl was the third, and heating temperature was the least.The optimum conditions for the formation of co-gel was as follows, protein ratio 8:2(SSMP:SPI),NaCl was 0.8mol/L, pHwas 6.0, temperature was 95℃Secondly,SPI was modified by heating to 90℃for 4 min, and make co-gel with SPI with the ratio of 1:1, effects of coagulants(CaCl2,MgCl2,Glucono-delta-lactone,transglutaminase)on the co-gel was studied.The results showed that, heating improved the gelation properties of the co-gel.Single coagulant can increase the hardness of the co-gel,maximum hardness was achieved at the following conditions,concentration of CaCl2 was 0.6%,concentration of MgCl2 was 0.6%,concentration of Glucono-delta-lactone was 0.4%.TG can improve the co-gel properties,the maximum hardness and water holding capacity was achieved at the following conditions,additive volume of TG(7U·g-1),heating Temperature(75℃),TG enzyme reaction time (60min).The optimum proportion of Compound coagulant that Calcium chloride(0.26%), magnesium chloride(0.14%),GDL (0.18%)were got by response surface methodology.Finally,modified SPI by heating and compound coagulants was added to western sausage, and the texture and water holding capasities were studied.The results showed that after adding the treated SPI,the texture and water holding capacity of the western sausage were both significantly improved,compound coagulants can improved the texture properties of the sausage.When SPI was 9g(2%),compound coagulant was 0.6%,the western sausage had the ideal textural and water holding capacities,and the sensory scores was also the highest.