超声波处理在双蛋白饮品中的应用  

The Usage of Ultrasonic Wave in Mixed Protein Drinks

作　　者：姜雪[1] 韩越[1] 杨瑞雪[1] 王喜波[1] 许晓曦[1] 江连洲[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《食品工业》2015年第10期179-183,共5页The Food Industry

基　　金：国家科技支撑计划(2013BAD18B06);国家大豆产业技术体系项目(CARS-04-PS25);黑龙江省应用技术研究与开发计划(WB13C10201)

摘　　要：为了提高混合蛋白体系的稳定性,试验以大豆分离蛋白(SPI)和浓缩乳蛋白(MPC)为主要原料,研究超声温度、超声功率和超声时间3个超声波均质的工艺条件对混合蛋白体系的稳定性影响。在前期单因素试验的基础上,进行三因素五水平响应面试验,建立中心组合设计(CCD)模型对超声波均质工艺进行优化,并分析了因素间的交互作用。优化的工艺条件为:超声温度49.74℃、超声功率370.24 W、超声时间21.96 min,在此条件下样品浊度稳定性系数与对照试验相比,提高了11.12%。结果表明优化工艺合理,可为实现稳定型动植物混合双蛋白饮品的工业化生产工艺提供参考。In order to improve the stability of the mixed protein system, soy protein isolate （SPI） and milk protein concentrate （MPC） were used as materials to investigate that the influence of three ultrasonic homogenization process condition （ultrasonic temperature, ultrasonic power and ultrasonic time） on the stability of mixed protein system. On the basis of the single factor experiments, three factors and five level of responses surface methodology （RSM） were involved to study the effects of these factors on the Turbidity stability coefficient, Central Composite Design （CCD） model optimization process was established and analysis of the interaction between the factors. The optimized process condition was that ultrasonic temperature 49.74 ℃, ultrasonic power 370.24 W, ultrasonic time 21.96 min. Compare to the control experiments, the R value of turbidity stability coefficient increased by 11.12%. These results indicated the rationality of the optimization process and provide the technical basis for industrialization to achieve stable production of animal and plant mixed protein drink.

关 键 词：大豆分离蛋白 浓缩乳蛋白 超声波 均质 稳定性 响应面 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]