CAJ | 학술논문

研究豌豆蛋白的持水性、持油性、凝胶性等特性，并与大豆分离蛋白进行对比，考察添加豌豆蛋白对乳化香肠品质的影响。结果表明：豌豆蛋白的加工性能不及大豆分离蛋白，但4%以下的添加量可以对乳化香肠的品质产生较好的影响。从营养角度和特色产品出发，豌豆蛋白仍可以应用于肉制品加工中。
연구완두단백적지수성、지유성、응효성등특성，병여대두분리단백진행대비，고찰첨가완두단백대유화향장품질적영향。결과표명：완두단백적가공성능불급대두분리단백，단4%이하적첨가량가이대유화향장적품질산생교호적영향。종영양각도화특색산품출발，완두단백잉가이응용우육제품가공중。
The water holding capacity, oil binding capacity and gel properties of pea protein (PP) were investigated and compared with those of soybean protein isolate (SPI) with an emphasis on the effect of PP addition on the quality of emulsified sausage. It was demonstrated that the processing properties of PP were inferior to those of SPI, but had favorable effects on the quality of emulsified sausage when added at a concentration less than 4%. From the viewpoint of nutrition and product features, PP can used in meat products.