为了能够更好地揭示大豆蛋白质在肉制品加工中的作用，为肉糜类制品加工提供理论基础，本文将鸡胸脯肉和大豆蛋白质中的含量最多和最重要的肌球蛋白与11S大豆球蛋白分别进行了提取，并利用十二烷基磺酸钠凝胶电泳对蛋白质进行了鉴定；采用质构仪、低场核磁共振仪、扫描电镜等现代生物技术的方法和手段研究了11S大豆球蛋白添加浓度对肌球蛋白凝胶品质特性的影响，结果表明：所提取的两种蛋白质纯度都达到了90%以上；低浓度的11S大豆球蛋白对肌球蛋白凝胶的保水性有提高作用，较高浓度的添加显著降低凝胶保水性；11S大豆球蛋白能对肌球蛋白凝胶强度影响不大；高浓度的11S的添加能够使肌球蛋白凝胶形成空洞直径较大的不均匀的微观结构。综合考虑，4% 11S的添加量能够获得理想的肌球蛋白凝胶品质。

In order to reveal more accurately the role of soybean protein in meat processing and to provide the theoretical basis for minced meat processing, important proteins such as myosin and 11S globulin (high abundant in meat and soybean proteins) were extracted from chicken breast muscle and soybean, respectively, for this study. SDS-PAGE was used to determine the purity of myosin and 11S globulin. The effect of 11S globulin on the properties of chicken myosin gel was investigated by modern biotechnological methods, including texture analysis, low-field NMR, and SEM. The results showed that the purity of the two extracted proteins exceeded 90%. Low concentrations of 11S globulin improved the water holding capacity (WHC) of the myosin gel, but at high concentrations, the WHC decreased significantly. 11S globulin had little effect on the strength of the myosin gel. Higher concentrations of 11S globulin promoted inhomogeneous microstructures with larger holes in the myosin gel. Collectively, the desired quality of the myosin gel was obtained with the 11S globulin content of 4%.

河南省教育厅科学技术研究重点项目（12B550007）