肌原纤维蛋白与大豆分离蛋白复合体系乳化性的研究  

Study of the emulsibility in the mixed system between myofibrillar protein and soy protein isolates

作　　者：李杨[1] 梁婧[1] 王中江[1] 李丹[1] 韩飞飞[1] 李秋慧[1] 曹飞扬[1] 江连洲[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》2014年第23期140-144,共5页Science and Technology of Food Industry

摘　　要：本研究选择95℃加热90min的大豆分离蛋白构建肌原纤维蛋白与大豆分离蛋白复合乳化体系。在单因素实验基础上,选取蛋白比例、氯化钠浓度和均质时间3个因素对肌原纤维蛋白与大豆分离蛋白复合体系的乳化性进行响应曲面分析,建立复合蛋白乳化活性2次多项数学模型。在分析各因素的显著性和交互作用后,确定提高肌原纤维蛋白与大豆分离蛋白复合体系乳化性的方法为:蛋白比例1∶4.4,Na Cl浓度0.46mol/L,均质时间70s,该条件下肌原纤维蛋白与大豆分离蛋白复合体系乳化活性为22.42m2/g。A mixed system of myofibrillar protein and soy protein isolates was made by adding modified soy protein isolates heated at 95℃ for 90rain in this study.On the basis of one-factor experiments,3 factors were adopted to design the experiments and the response surface analysis of emulsibility of the mixed system. A second order quadratic equation for EAI was studied.After analyzing the significance of various factors and interactions, the optimal reaction conditions of improving emulsibility of the mixed system were concluded as follows： protein proportion was 1 ：4.4, NaCI concentration was 0.46mol/L, homogeneous time was 70s.Under the optimal conditions, the EAI of the mixed system between myofibrillar protein and soy protein isolates was 22.42m^2/g.

关 键 词：肌原纤维蛋白 大豆分离蛋白 乳化性 响应曲面 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]