大豆蛋白特性对其高湿挤压纤维化产品的影响  

Effect of soybean protein properties on its fibrosis products by high moisture extrusion

作　　者：王喜泉[1] 朱秀清[1] 杨耸 李佳栋[1] 王玲[3] 

机构地区：[1]国家大豆工程技术研究中心,黑龙江哈尔滨150030 [2]山东禹王实业有限公司,山东禹城251200 [3]东北农业大学,黑龙江哈尔滨150030

出　　处：《食品工业科技》2012年第22期100-104,共5页Science and Technology of Food Industry

基　　金：黑龙江省科技攻关项目(GA09B401);国家"十二五"科技支撑项目(2012BAD34B04)

摘　　要：研究大豆蛋白的特性对其高湿挤压纤维化的影响,分别选用低温脱脂豆粉、大豆分离蛋白和五个不同品种的大豆为原料进行实验。研究了氮溶解指数(NSI值)、粒度及大豆蛋白7S/11S比值等因素对高湿挤压纤维化产品特性的影响。实验结果表明,挤压原料特性对高湿挤压纤维化产品的感官质量、质构特性及微观结构产生较明显的影响。较高NSI值和较低粒径范围(0.076～0.135mm)原料的挤压产品纤维化结构较好;大豆11S球蛋白在挤压加工过程中起重要作用,提高11S球蛋白的含量,在一定程度上可以提高挤压纤维化产品的品质。The effect of soybean protein properties on fibrosis products by high moisture extrusion was investigated.And defatted soybean flour,soy protein isolated and five kinds of soybean protein were used as the main materials.The factor on the properties of fibrosis products by high moisture extrusion was investigated,including the nitrogen solubility index（NSI）,particle size and the different ratio of 7S/11S of the materials.The result showed that the properties of the materials had significantly affected on the sensory qualities,rheological properties and microstructures of fibrosis products by high moisture extrusion.The fibrosis structures of extrusion products were better under higher NSI value and lower particle size（0.076～0.135mm） of the materials and 11S glycinin played an important role in the extrusion processing.The quality of fibrosis products by high moisture extrusion could be improved by increasing the content of 11S glycinin.

关 键 词：大豆蛋白 原料特性 高湿挤压 纤维化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]