三种市售大豆蛋白产品理化特性研究  

Physicochemical Properties of Three Kinds of Commercial Soybean Protein Products

作　　者：郑荣生[1,2] 张波[2] 童军茂[1] 房岩强[2] 李淑静[2] 

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]中国农业科学院农产品加工研究所/农业部农产品加工重点实验室,北京100193

出　　处：《大豆科学》2013年第1期84-88,共5页Soybean Science

基　　金：国家科技支撑计划课题(2012BAD34B04-3)

摘　　要：以市售33份大豆蛋白产品为材料,其中包括10份低温脱脂大豆粕,10份大豆浓缩蛋白和13份大豆分离蛋白。通过聚类分析和多重比较研究其粗蛋白含量、粗脂肪含量、粗纤维含量、灰分含量、氮溶解指数、凝胶硬度和乳化性等理化特性。结果表明:大豆蛋白产品的理化特性之间存在差异,其中粗脂肪含量、粗纤维含量和凝胶硬度差异较大(CV>10%),粗蛋白含量差异较小(CV<10%)。有10%的低温脱脂大豆粉符合GB/T13382-2008对灰分的要求,有80%的低温脱脂大豆粉符合GB/T13382-1992对氮溶解指数的要求;100%的浓缩蛋白符合GB/T20371-2006的要求;有76.9%的分离蛋白符合GB/T20371-2006对粗纤维含量的要求。三种大豆蛋白产品间主要差异为氮溶解指数和凝胶硬度。A total of 33 commercial soybean protein products, including 10 cooled defatted soybean meals, 10 soybean protein concentrates and 13 soybean protein isolates, were collected from main soybean protein enterprises. The contents of crude protein, crude fat,crude fiber and ash, nitrogen soluble index, gel hardness, and emulsibility were determined. The current status and characteristics of physicochemical properties were analyzed combined with cluster analysis and multiple comparison. The results showed that the physicochemical properties were significantly different among samples. The variation coefficients of crude fat con- tent,crude fiber content,and gel hardness were more than 10% ,and that of crude protein content was less than 10%. About 10% of defatted soybean flour ash content met with GB/T13382-2008 ,and 80% of defatted soybean flours nitrogen soluble index met with GB/TI3382-1992. All soybean protein concentrates and 76.9% of soybean protein isolates crude fiber contents met with GB/T20371-2006. Nitrogen soluble index and gel hardness were main differences among three kinds of commercial soybean pro- tein products.

关 键 词：低温脱脂大豆粉 大豆浓缩蛋白 大豆分离蛋白 大豆蛋白商品 理化特性 

分 类 号：S565.1[农业科学—作物学]