Einfluß von Fremdproteinen auf die Eigenschaften von erhitztem Fleischbrät
作者： G. Muschiolik , H. Schmandke
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摘要: Von den Proteinrohstoffen Weizenvitalgluten, Volleipulver, Eiklarpulver, Schweineblutplasma, Rinder- blutplasma, Micora, Ackerbohnenproteinisolat, Sojabohnenproteinisolat (Promine-D) wurden die Eigenschaften Wasserabsorption, Fettabsorption, Emulgierkapazitat, Emulgieraktivitat, Emulsionsstabilitat, Proteinloslichkeit sowie Hitzeverfestigung (in Dispersion) und deren Funktionalitat im Fleischsystem (Hitzeverfestigung, Kochverlust, Safthaltevermogen) bestimmt. Die untersuchten Proteinrohstoffe weisen eine hohe Korrelation zwischen (NSI) Emulgiereigenschaften auf. Im Fleischbrat fuhren mit hohem Loslichkeitsindex guten zur Senkung des Kochverlustes Erhohung Safthaltevermogens, allerdings wird der Fremdproteine durch dessen pH-Wert wesentlich beeinflust.
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