大豆分离蛋白热变性程度对肌纤维蛋白凝胶性质的影响  

Effect of preheating degree of soybean protein isolate on the gel properties of myofibrillar protein

作　　者：简华君[1] 熊幼翎[1] 唐学燕[1] 陈洁[1] 黄小林 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]益海-嘉里集团食品技术研究所,山东秦皇岛066206

出　　处：《食品与机械》2009年第6期12-14,共3页Food and Machinery

基　　金：973计划前期研究专题项目(编号:2006CB708200);十一五科技支撑项目(编号:2006BAD05A03);益海嘉里集团食品技术研究所项目

摘　　要：研究大豆分离蛋白(SPI)热变性程度对肌肉纤维蛋白(MPI)凝胶性质的影响。将SPI在80,90,100℃分别热处理0,15,30,60,100,180min,得到一系列不同热变性程度的SPI,将其与MPI按1∶3(V∶W,总蛋白浓度为4%)的比例混合,热诱导得到混合蛋白凝胶。分别研究这些混合蛋白的流变学性质、凝胶性质以及凝胶持水性。结果表明:热变性的SPI有利于混合凝胶的性质提高,经过100℃热处理180min的SPI与MPI形成的混合蛋白的弹性模量G′值最大,凝胶强度和弹性也最接近纯MP凝胶性质,持水性甚至好于纯MP凝胶性质。The effects of preheated soybean protein isolate （SP1） on the gel properties of myofibrillar protein isolate （MPI） were studied. SPI was preheated at 80, 90, 100℃ for 0, 15, 30, 60, 100, 180min, then mixed with MPI at 1 .＇ 3 ratio （SPI = MP1, V ： W, total protein concentration 40/00） to obtain heat-induced gels separately. The rheology properties, gel strength and water holding capacity of the gels were determined. The results showed that preheated SPI was benefit for the gel properties of mixture of SPI and MPI. The gel with MPI and SPI which was preheated at 100℃for 180min, and exhibited the highest storage modulus G＇, gel hardness and water holding capacity.

关 键 词：大豆分离蛋白 肌纤维蛋白 热处理 凝胶特性 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程] TS214.2[轻工技术与工程—食品科学与工程]