研究了不同添加量的大豆分离蛋白对兔肉盐溶蛋白凝胶特性的影响,探讨不同pH、不同温度条件对兔肉盐溶蛋白的凝胶强度、切片性以及保水性的影响,通过实验分析得出,当温度为65℃、pH为5.5时,添加4.5%的大豆分离蛋白,此时兔肉盐溶蛋白的凝胶强度、切片性及保水性均达到最大值。

The effect of soy protein isolate on gel proprieties of salt-soluble protein of rabbit meat was studied.The gel strength,slicing and water-holding capacity of rabbit meat salt-soluble protein under different pH and temperature conditions were measured.The results showed that rabbit meat salt-soluble protein had higher gel strength,better slicing and water-holding capacity at 65 ℃,pH 5.5,with 4.5 % soy protein isolates.