金属离子对冷冻法生产大豆蛋白的影响  

Effect of metal ions on the soybean protein by freezing

作　　者：谭顺丹[1] 韩建春[1] 刘敬媛[1] 姜帆[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2013年第4期289-292,共4页Science and Technology of Food Industry

摘　　要：研究了在大豆蛋白溶液中加入不同的金属离子,随后采用冷冻法处理生产大豆蛋白。并确定了金属离子对冷冻法生产大豆蛋白的影响。结果表明,在固液比1:20、加热温度50℃、pH5时,加入金属离子后-18℃条件下冷冻24h,其蛋白质含量有显著增加,且相同条件下在大豆蛋白溶液中加入氯化钙和氯化镁离子比加入氯化钠离子处理后的蛋白质含量要高,符合霍夫曼斯特离子序。其生产的蛋白质的溶解度随着金属化合物溶液浓度增大而增加,持水性则呈现出不同的趋势。可见,钙离子及镁离子对冷冻法生产大豆蛋白具有一定促进作用,而钠离子作用较弱。Different metal ions were adding into soybean protein solutions and freezing treatment had been used to produce soybean protein in order to determine the production of soybean protein affected by the metal ions. It was suggested that protein content increased significantly at the solid-liquid ratio 1：20,the heated temperature 50℃,pH5,after adding of metal ions,then freezing at -18℃ for 24h. The precipitation of protein content of calcium chloride and magnesium chloride were much more than that of chlorine sodium ,which was in accordance with the Hoffmann Manchester-ion sequence. The solubility of the protein increased with the concentration of the metal ions,while water holding capacity showed various trends.It was clearly showed that soybean protein was strongly promoted by calcium and magnesium ions through freezing treatment,while much less of sodium ions.

关 键 词：冷冻 金属离子 大豆蛋白 

分 类 号：TS201.1[轻工技术与工程—食品科学]