物理方法提高高温变性豆粕可溶性蛋白质的方法  

Effect of Physical Treatments on Soluble Protein of Highly Denatured Defatted Soy Flakes

作　　者：程建军[1] 任为聪 王帅[1] 张智宇 赵伟华 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]浙江养生堂实业发展有限公司,浙江杭州310007 [3]杭州九阳豆业有限公司,浙江杭州310018 [4]上海福润肉类加工有限公司,上海214997

出　　处：《食品科学技术学报》2014年第3期23-31,共9页Journal of Food Science and Technology

摘　　要：研究了微波处理、水浴加热、超声处理及高压均质对高温变性豆粕可溶性蛋白含量的影响.通过实验证明微波处理和水浴加热对提高高温变性豆粕氮溶解指数效果明显,并对两种加热处理方式进行了正交L9(34)优化试验.结果表明,微波(700 W)处理在pH 8.0,底物质量分数3%,时间5 min时氮溶解指数达到70.39%;加热处理高温变性豆粕的较佳条件为pH 8.0,反应时间90 min,底物质量分数为1%,其溶液氮溶解指数可达74.81%;但在较高底物质量分数(3%)下,加热处理高温变性豆粕的氮溶解指数只达到63.96%.微波处理后蛋白质的其他功能性要优于酶处理后的,因此微波加热处理高温变性豆粕可有效提高生产效率,有利于实现工业化生产.The effects of microwave irradiation （MWI） treatment, heating treatment by boiling water bath, ultrasound treatment, and high-pressure homogenization on the soluble protein of highly denatured defatted soy flakes were investigated. The results indicated that MWI treatment and heating treatment by boiling water bath improved the nitrogen solubility index （NSI） of the soy flakes. The optimal conditions of solubility were determined using an orthogonal design. The optimal conditions of the MWI treatment （700 W）were 3% substrate at pH 8.0 for 5 min, resuhing in the increasing NSI （70.39%）. However, the NSI only increased to 63.96% with the same substrate concentration at 100℃ （boiling water bath） for 90 rain. The functional properties of protein for MWI treatment were better, and therefore MWI treatment should be considered as a better technology for the soy flakes processing.

关 键 词：物理方法 高温变性豆粕 氮溶解指数 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]