大豆分离蛋白基脂肪模拟物初步研究  

The Preliminary Study on the Soy Protein-based Fat Mimetic

作　　者：成媛媛[1] 王建辉[1] 刘永乐[1] 王发祥[1] 李向红[1] 俞健[1] 张开勤[1] 

机构地区：[1]长沙理工大学化学与生物工程学院,长沙410114

出　　处：《天然产物研究与开发》2014年第1期105-110,116,共7页Natural Product Research and Development

基　　金：科技部"十二五"国家科技支撑计划项目(2012BAD31B08)

摘　　要：以大豆分离蛋白为原料,对大豆分离蛋白溶液实施加热、高速剪切处理,从而获得与油脂相近的感官特征。在单因素试验基础上,利用二因素中心组合设计原理及响应面法分析建立二次回归模型。以加热温度、蛋白质浓度为考察因子,以大豆分离蛋白溶液粘度及乳化稳定性为响应值,确定大豆分离蛋白基脂肪模拟物的最佳工艺条件。研究结果表明,最佳工艺条件为蛋白质浓度9.10%,加热温度79.6℃,加热时间10 min,均质时间40 s,此条件下大豆分离蛋白溶液的粘度为46.8 mPa·s,乳化稳定性为49.15 min,与市售植物油相当。In this paper, soy protein isolate （SPI） was utilized as the main raw material. While the SPI solution was heat- ed and sheared with a high speed,the product with similar sensory characteristics to the fat was produced. Based on the results of single-factor experiments, a quadratic regression model was established with the help of two factors central com- posite experimental design and the response surface method. In this study, the heating temperature and protein concentra- tion were used as the main analytical factors, and the viscosity and emulsion stability of SPI solution were evaluated. The optimal technological conditions of fat mimetic made from SPI were confirmed as follows：protein concentration 9.10%, heating temperature 79.6 ℃, heating time 10 min and homogeneity time 40 s. Under those conditions ,the viscosity and emulsion stability of SPI solution were 46.8 mPa ·s and 49.15 min, respectively,which was reasonably consistent with the vegetable oil derived from the markets.

关 键 词：大豆分离蛋白 脂肪模拟物 剪切 流变性 乳化稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS201.7[轻工技术与工程—食品科学与工程]