摘要
为改善目前工业生产大豆分离蛋白(SPI)产品的凝胶性,以脱脂豆粕为原料,在传统碱溶酸沉法制备SPI中引入热处理工艺,研究碱溶、酸沉、中和不同阶段热处理条件对蛋白产品凝胶性质的影响。结果表明:热处理对SPI凝胶强度的影响较显著,碱溶阶段和酸沉阶段随着处理温度的提高,SPI凝胶强度呈现先增大后减小的趋势,中和阶段随着热处理温度升高、时间延长,SPI凝胶强度增大;并对3个阶段进行组合热处理,得到制备高凝胶性SPI产品的适宜工艺条件为,碱溶阶段60℃热处理1 h和酸沉阶段40℃热处理15 min,以及中和阶段保持室温,SPI产品凝胶强度可提高131%。
To improve the gel properties of commercial soy protein isolate（SPI）,we introduced heat process in the traditional alkali soluble acid sinking preparation of SPI using defatted soybean flour as the raw material.The effects of heat treatment on the gel properties of soy protein isolate were studied.The results showed that heat treatment can improve gel properties of SPI.In the alkali soluble and acid sinking stage,with the increase of temperature,the gel hardness presents first increases and then decreases.In the neutralization stage,the gel hardness increases with the increase of heating temperature and processing time.The best technological condition is heating treatment in the alkali soluble stage under 60℃ for 1 h while under 40℃ in the acid sinking stage for 15 mins and under ambient temperature in the neutralization stage,the gel hardness can improve 131 percent.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2012年第3期81-84,共4页
Food and Fermentation Industries
基金
国家自然科学基金(20976071)
教育部博士点新教师基金(20100093120005)
中央高校基本科研业务费专项资金项目(JUSRP21108)
国家重点实验室目标导向项目(SKLF-MB-200803)
益海-嘉里集团食品技术研究所项目
