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| Functional Properties of 7S Globulin Hydrolysised Enzymatically and Affection to Pork Sausage Quality |
| DUAN Chunhong;PAN Siyi |
| College of Food Science and Technology, Huazhong Agricultural University,Wuhan 430070, China |
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Abstract 7S globulin extracted by bean 36 was enzymatically modified.The water absorption ability, oil absorption, emulsifying activity and emulsion stability of different degree hydrolysised with bromelain was evaluated. And the degree of hydrolysis products added to the pork sausage in its texture effects was studied. The results showed: water absorption ability, oil absorption, hydrophobic property of 7S globulin were best with the degree of 7%, and sausage texture also showed the best quality with this degree.
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2008, Vol. 22 
