系统研究了10种商业大豆蛋白的结构和功能性质及其对台式香肠质构和蒸煮损失率的影响。大豆蛋白结构性质采用蛋白含量、溶解性、平均粒径、十二烷基硫酸钠-聚丙烯酰氨凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、持水性、乳化活性、乳化稳定性、凝胶性、流变学特性等表征。结果显示,不同大豆蛋白原料制备的台式香肠性质有显著差异,主成分分析和相关性分析结果显示,大豆分离蛋白(soybean protein isolate,SPI)与大豆浓缩蛋白(soybean protein concentrate,SPC)由于蛋白含量的差异需要分类分析;对于SPI而言,台式香肠的蒸煮损失率与溶解度和乳化活性呈极显著负相关,相关系数分别为-0.906**和-0.616**,而与持水性呈极显著正相关(0.919**);对于SPC而言,结果与SPI相反。SPC的凝胶性对于产物的硬度(0.017)、咀嚼性(-0.321)和蒸煮损失率(-0.213)均无显著性影响。通过研究可以预测,未来在台式香肠原料选择中,大豆蛋白的溶解度、可溶性成分的聚集度是最值得关注的内在特征,而乳化活性和持水性是最值得关注的宏观特征。
The structure and functional properties of 10 kinds of commercial soy protein and their effects on the texture and cooking loss rate of Taiwan-style sausages were investigated. The structural properties of soybean protein were characterized using protein content, solubility, average particle size, SDS-PAGE, water-holding capacity, emulsifying properties, gel properties, and rheological properties. Results showed that there were significant differences in the properties of Taiwan-style sausages prepared from different soybean proteins. The principal component analysis and correlation analysis showed that soybean protein isolate (SPI) and soybean protein concentrate (SPC) needed to be classified and analyzed separately due to their different protein content. For SPI, solubility and emulsifying properties were highly significantly negatively correlated with the cooking loss rate of the sausages, and their correlation coefficients were -0.906** and -0.616** respectively, while water holding capacity was highly significantly positively correlated (0.919**). While as for SPC, the results were the opposite. It was noteworthy that the gel properties of SPC had no significant effect on the hardness (0.017), chewiness (-0.321), and cooking loss rate (-0.213) of the products. The above study implies that the solubility of soy protein and the aggregation of soluble components are the most important intrinsic characteristics, while emulsifying properties and water-holding capacity are the most important macroscopic characteristics in the selection of ingredients for Taiwan-style sausages in the future.
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