摘要
大豆分离蛋白被广泛应用于食品工业,但在贮运过程中其功能特性可能会发生变化。本研究将包装后的大豆分离蛋白(SPI)分别在RH80%、30℃,RH65%、25℃,RH55%、4℃,冷冻条件(RH90%,-18℃)和自然环境条件下储藏3个月,研究储藏环境、时间、包装条件对SPI溶解性的影响。结果表明,高湿条件(RH=80%,30℃)会加速SPI变性,促使溶解性随储藏时间的延长而下降;氮气能够提高SPI的溶解性,但是随储藏时间的延长溶解性仍会下降;在相同储藏条件和包装材料下,充气包装内气体比例为60%N2∶40%CO2,有利于提高或保持SPI的溶解性;冷冻条件能够使SPI改性,提高SPI的溶解性。
Soy protein isolates are largely used in the food industry, but its functional properties may changed in the process of storage and transportation.Packaged soybean protein isolates were stored under 80% relative humidity at 30℃, 65% relative humidity at 25℃, 55% relative humidity at 4℃, cold condition （90% relative humidity at -18℃）, and an uncontrolled ambient garage for 3 months, respectively.The storage environment, time and packaging conditions on the solubility of SPI were studied.The result indicated that high humidity conditions（ RH = 80% ,30℃） accelerated the degeneration of SPI,so that the solubility declined with the extension of storage time. Nitrogen improved the solubility of SPI, however, with the storage time increased, its solubility decreased.In the same conditions,to increase or maintain the solubility of SPI is the packaging of 60% N2：40% CO2·Cold condition was conducive to increasing the solubility of SPI.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期336-338,共3页
Science and Technology of Food Industry
基金
2009年黑龙江省研究生创新科研项目(YJSCX2009-194HLJ)
关键词
大豆分离蛋白
储藏
包装
NSI值
soy protein isolate
storage
packaging
nitrogen solution index（ NSI ）
