影响大豆分离蛋白凝胶形成的几种因素的研究  

Study on influencing factors of the gelatin properties of soybean protein isolate

作　　者：郑梦[1] 迟玉杰[1,2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]大豆生物学教育部重点实验室,黑龙江哈尔滨150030

出　　处：《食品工业科技》2008年第12期74-77,共4页Science and Technology of Food Industry

基　　金：国家"863"资助项目(2006AA10Z332);黑龙江省"十一五"科技攻关项目(2007G0148)

摘　　要：影响大豆分离蛋白凝胶性质的因素有许多,包括离子浓度、pH、热处理强度、凝固剂等。实验通过研究浓度、巯基乙醇、pH、温度四种因素对大豆分离蛋白凝胶形成的影响,确定大豆分离蛋白适宜的凝胶条件。研究结果如下:大豆分离蛋白形成凝胶的适宜浓度为25%,巯基乙醇添加量为0.3%,pH为7.0,温度为90℃;各影响因素的主次关系:大豆分离蛋白浓度为最主要影响因素,其次为巯基乙醇添加量,再次为pH,温度为最次要因素。Concentration, mercaptoethanol, pH and heat treatments, which affected certain physicochemical properties of soybean protein isolate gel were discussed. The results showed that the appropriate concentration of SPI was 25%. Textural changed inferiorly due to mercaptoethanol by 0.3%, pH7.0 and temperature at 90℃ was investigated for identical soy protein concentrations, which were used by texture analysis compression measurements. The effect of temperature was not distinguished.

关 键 词：大豆分离蛋白凝胶 浓度 巯基乙醇 PH 热处理 

分 类 号：TS201.21[轻工技术与工程—食品科学]