豆乳蛋白脱酰胺作用对豆乳性质的影响  

Effects of Soymilk Protein Deamidation on the Properties of Soymilk

作　　者：武亮[1] 徐婧婷[1] 刘贺[1] 李亮亮[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《大豆科学》2011年第6期1005-1010,共6页Soybean Science

摘　　要：采用脱酰胺法对大豆蛋白进行改性以提高豆乳的加工特性,并考察了微波作为辅助加热手段对酶法豆乳脱酰胺的影响,分析了不同脱酰胺处理对豆乳蛋白粒子电位、大小分布、浓缩豆乳的黏度以及豆乳香气的影响。结果表明:酶法脱酰胺增加了豆乳蛋白的Zeta电位,脱酰胺率在6%时,Zeta电位增加了2 mV;降低了豆乳的粘度,使蛋白粒子有变小的趋势。微波辅助脱酰胺明显提高反应速率,处理10 min就可达到水浴酶解3～4 h的脱酰胺效果,同时还明显降低了豆乳腥味成分相对含量,增加了甜香等风味物质的相对含量。In order to improve the processing properties of soybean milk,deamidation was applied to modify soybean protein and microwave as a auxiliary heating method was investigated.The effect of dfferent deamidation on protein particle size distribution,potential,the viscosity of the condensed soymilk and soymilk aroma after microwave treatment was also analyed.The results showed that enzymatic deamidation increased Zeta potential of soymilk protein,when degree of deamidation approached 6%,Zeta potential increased by 2 mV.Deamidation reduced the viscosity of soy milk,while the protein particles had the trend of becoming smaller.In addition,deamidation enhanced surface hydrophobicity of soymilk.Microwave-assisited deamidation had more advantages than normal enzymatic treatment in water bath.For one thing,reaction rate is significantly improved.The effect of enzymatic treatment can be easily topped by microwave treatment for only 10 minutes.For another,the microwave treatment lessened the soymilk flavor while improved the relative content of aromas like sweetness resulting changes of soymilk flavor.

关 键 词：豆乳 谷氨酰胺酶 脱酰胺 微波 性质 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]