Why do meatballs contain soy protein isolate?


The traditional method of producing meatballs is to continuously beat the meat to increase elasticity, which is time-consuming and labor-intensive and has low production efficiency. Meatballs produced using modern methods mainly add phosphates to increase elasticity and crispness. However, due to the limitations of phosphates, more and more meatball manufacturers are switching to glutamine transaminase (TG enzyme). Achieving elasticity and brittleness, which is both safe and healthy, is an incomparable advantage of using phosphate. So when producing meatballs, in addition to adding glutamine transaminase (TG enzyme), soy protein isolate will also be appropriately added. What effect can this achieve?

Soy protein isolate is mainly a full-price protein food additive produced from low-temperature desolubilized soybean meal. The protein content of soy protein isolate is more than 90%. Its main features are rich nutrition, no cholesterol and high amino acid content. It is one of the few varieties of plant protein that can replace animal protein. Soy protein isolate has functional properties such as moisturizing, emulsifying, and texture improvement. When applied in meat products, it can achieve several characteristics:

1. Emulsifying property

Emulsification refers to the ability to mix oil and water together to form an emulsion. Soy protein isolate can not only reduce the surface tension of water and oil, but also reduce the surface tension of water and air, so it is easy to form a more stable emulsion, and the emulsified oil droplets are stabilized by proteins gathered on the surface of the oil droplets, thus forming A protective layer. The formation of the protective layer can prevent the accumulation of oil droplets and the destruction of the emulsification state, thereby stabilizing the emulsification performance.

2. Water retention

In addition to adsorbing water, soy protein isolate also has the ability to retain water during processing, that is, water holding capacity. When soy protein isolate is added to meat products, bread, pastries and other foods, it can retain moisture even when heated. This is because after the protein molecules are hydrolyzed, a large number of hydrophilic groups are exposed, which is very important for meat products.

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