不同方法制备的大豆蛋白感官品质比较  

Comparison of sensory character on soy protein prepared from different methods

作　　者：王丽娟[1] 吴娜娜[2] 杨晓泉[2] 

机构地区：[1]沈阳师范大学工程技术学院,沈阳110034 [2]华南理工大学食物蛋白工程中心,广州510640

出　　处：《中国油脂》2010年第7期24-27,共4页China Oils and Fats

摘　　要：比较了碱溶酸沉法、逆流萃取法和膜超滤浓缩法3种不同方法制备的大豆蛋白样品的风味和色泽,采用GC-MS测定大豆蛋白的挥发性风味物质组成,比色计测定3种蛋白样品色泽,并对3种样品的气味、滋味和色泽进行了感官评定。结果表明,不同制备方法得到的大豆蛋白样品所含的挥发性风味物质组分不同,色泽不同,气味、滋味差异明显。Soy protein products were prepared by different methods including acid precipitation, countercurrent extraction and membrane concentration, and the sensory properties of the soy protein products were studied. GC - MS was used to identify the volatile compounds of soy protein products with solid - phase micro - extraction. Colorimeter was used to determine the color of soy protein products. The results indicated that the odor and flavor of soy protein products prepared from countercurrent extraction and membrane concentration were weaker, and the color was lighter compared with acid precipitated soy protein.

关 键 词：大豆蛋白 风味 感官评定 色泽 

分 类 号：TQ936.2[化学工程]