摘要
为研究不同大豆品种对大豆分离蛋白加工及功能特性的影响,选取了5个品种的大豆为原料,对比分析了原料对大豆分离蛋白得率、粗蛋白含量、凝胶特性、持水性、乳化特性的影响。结果显示,以冀豆12为原料制备的大豆分离蛋白得率最高,五星4最低;采用质构分析法对凝胶特性进行分析,以冀豆12为原料生产的大豆分离蛋白的凝胶强度值最高,五星3号最低;持水性最高为冀豆12,最低为五星3号;乳化性最高为五星3号,与冀豆12相差不大,乳化性最低为冀豆20。综上,以冀豆12为原料制备的大豆分离蛋白具备极高的持水性、凝胶特性和极佳的乳化特性,冀豆12适合高凝胶、高持水力、高乳化性的大豆分离蛋白的生产。
In order to study the effects of different soybean varieties on the processing and functional properties of soybean protein isolate,five soybean varieties were selected as raw materials,and the effects of raw materials on the yield,crude protein content,gel properties,water holding capacity and emulsifying properties of soybean protein isolate were analyzed.The results showed that the highest yield of soy protein isolate was obtained from variety Jidou 12,and the lowest was from variety Wuxing 4.The gel characteristics were analyzed by texture analysis,and the gel strength value of soybean protein isolate produced by Jidou 12 was the highest,while Wuxing 3 was the lowest.The variety Jidou 12 had the highest water holding capacity,and Wuxing 3 had the lowest.The highest emulsifiability was Wuxing 3,which was similar to Jidou 12,and the lowest emulsifiability was Jidou 20.In summary,the soybean protein isolate prepared from Jidou 12 has high water holding capacity,gel properties and excellent emulsifying properties.Therefore,Jidou 12 is suitable for the production of soy protein isolate with high gel,high water holding capacity and high emulsification.
作者
刘军
马春芳
闫龙
李顺秀
邸锐
马军
王洪彩
刘兵强
Liu Jun;Ma Chunfang;Yan Long;Li Shunxiu;Di Rui;Ma Jun;Wang Hongcai;Liu Bingqiang(Shandong Yuwang Ecogical Food Industry Co.Ltd.,Yucheng,Shandong 251200,China;Hebei Academy of Agriculture and Forestry Sciences,Shijiazhuang 050035,Hebei,China)
出处
《大豆科技》
2019年第6期4-10,共7页
Soybean Science & Technology
基金
河北省科技计划项目(16227112D)
关键词
大豆品种
低温脱脂豆粕
大豆分离蛋白
得率
功能特性
Soybean varieties
Low temperature defatted soybean meal
Soybean protein isolate
Yield
Functional characteristic
