摘要
利用大豆分离蛋白为原料,分别进行干热和共价改性处理,通过对产品凝胶强度等指标的检测,优化共价反应条件,确定提高大豆分离蛋白凝胶性能的共价修饰技术参数,可以作为高凝胶性辅料添加在肉肠制品、仿生模拟食品、鱼糜制品、膨化食品及浓缩食品中,拓宽在食品工业的应用领域和范围。提高大豆分离蛋白凝胶性的干热条件为60℃,0.5 d,产品的凝胶强度比原产品提高约15%;提高大豆分离蛋白凝胶性的共价改性条件为:魔芋精粉与大豆分离蛋白的配比为1∶1 000,反应温度为60℃,相对湿度为65%(KI饱和溶液),反应时间为1 d,产品的凝胶强度比原产品提高约35%。
Soybean protein isolate （SPI） was treated by dryheat modification and covalent modification respectively. Detecting the gel - strength of products, the covalent reaction was optimized and the covalent modification technique parameters for improving the gel - strength of SPI were detemained. Modified SPI would be used for making sausage, bionic simulated foods, gefillte fish, puffed food, and evaporated food as a kind of adjuvant with high gelation, widening the field of food industry. Results show that with dry - heat treatment at medium temperature 60 ℃ for 0.5d, the gel - strength of product is increased by 15% ; while with covalent modification treatment at ratio of konjak flour to SPI 1 ： 1000, 60 ℃, relative humidity 65% （KI saturated solution） for ld, the product gel - strength is increased by 35%.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第4期56-60,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家"863"资助项目(2006AA10Z322)
大豆生物学教育部重点实验室主任基金项目(SB05C03)
关键词
大豆分离蛋白
干热改性
共价改性
凝胶强度
soybean protein isolate （SPI）, dry - heat modification, covalent modification, gel - strength
