蛋清蛋白-鷹嘴豆分離蛋白對牛肉糜凝膠特性的影響

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中圖分類號：TS201.7 文獻(xiàn)標(biāo)志碼：A 文章編號：1000-9973（2025）08-0060-06

DOI：10.3969/j.issn.1000-9973.2025.08.009

引文格式：，等.蛋清蛋白-鷹嘴豆分離蛋白對牛肉糜凝膠特性的影響[J].中國調(diào)味品，2025，50（8）：60-65.JIANG ZL，YANG H X，LI SG，et al.Efect of egg white protein-chickpea protein isolate on gel properties of mincedbeef[J].China Condiment，2025，50（8）：60-65.

Abstract：Egg white protein and chickpea protein isolate are used to improve the gel properties of minced beef. In this study，egg white protein （EWP） and chickpea protein isolate （CPI） are compounded into different proportions of composite protein solution，and they are added into minced bef.The texture characteristics， water holding capacity，cooking yield and microstructure of minced beef gel are used as the indexes to investigate the effcts of composite protein solution of egg white protein and chickpea protein isolate on the quality of minced beef. The results show that compared with single protein，composite protein solution could significantly improve the elasticity，water holding capacity and cooking yield of minced meat gel （ P<0.05 》 When EWP-CPI compounding ratio is 1：3 ， the elasticity of minced beef gel reaches the maximum，the water holding capacity is improved，and the microstructure is more compact and orderly.

Key words： minced beef；egg white protein； chickpea protein isolate； gel properties； microstructure

肉糜制品具有風(fēng)味獨(dú)特、便于食用和貯藏等特點(diǎn)，深受廣大消費(fèi)者的青睞。（剩余12219字）