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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