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How does soy protein isolate change the structure of meat products?

How does soy protein isolate change the structure of meat products?

  The compactness of the structure of the meat product and the homogeneity of the cut surface are mainly related to the viscosity between the tissues during processing. Soy protein is enhanced in protein viscosity due to acid-base treatment during separation and extraction. So that the soy protein is added to the meat product, the tissue structure is greatly improved, the internal structure of the product can be made fine, the combination is good, the elasticity is strong, the sliceability is good, the cut is smooth and smooth, the taste is good, and the product is improved. The tenderness increases the flavor of the product and maintains the flavor of the original product.
  The soy protein isolate molecules filled in the raw material of the product are combined with the free fat molecules and the like to form a stable emulsification system. During the thermal processing of the product, the protein on the surface of the fat globule is denatured, and a self-supporting gel with elasticity is obtained, which tightly encapsulates the fat globule to form a structure with uniform structure and elasticity.
  However, it should be noted that if the heating temperature is 125 ° C, the gel is destroyed, and the stable emulsification system is also destroyed, and the product is oiled. Therefore, when using soy protein isolate, the control of temperature also needs our attention.