高压均质对大豆分离蛋白-多糖混合体系功能特性的影响  

Effect of high pressure homogenization on the function properties of soybean protein isolate-polysaccharide mixtures

作　　者：谭慧[1] 韩建春[1,2] 张媛[1] 何畔[1] 崔宪[1] 刘容旭 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]国家大豆工程技术研究中心,黑龙江哈尔滨150030

出　　处：《食品工业科技》2015年第22期92-96,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)项目(2013AA102208)

摘　　要：采用亚麻籽胶（FG）、魔芋粉（KGM）、羧甲基纤维素钠（CMC）三种多糖与大豆分离蛋白（SPI）建立SPI-多糖混合体系,研究了不同均质压力（1~120 MPa）对SPI以及上述三种体系的功能特性的影响。结果表明：亚麻籽胶的添加使SPI的溶解性和乳化性显著（p〈0.05）提高,在压力120 MPa时达到最大值,但是其乳化稳定性随压力升高而降低;SPIKGM体系的起泡性和泡沫稳定性在均质压力30 MPa时最佳;均质作用使SPI的持水性下降,添加多糖也没有明显改善SPI的持水性;SPI-FG的持油性在90 MPa时达到最高值。添加CMC的SPI在高压均质作用下各功能性质也有提升,但效果不是十分明显。高压均质对SPI和SPI-多糖体系的功能性质有不同程度的改善。Functional properties of soy bean protein isolated（SPI） by high pressure homogenization（1~120 MPa）,adding flaxseed gum（FG）,konjac powder（KGM）,carboxymethylcellulose sodium（CMC） were studied. The results showed that the addition of flaxseed gum made SPI solubility and emulsification increased significantly,reaching the maximum pressure of 120 MPa,but the emulsion stability with high pressure reduction. SPI-KGM system showed best foamability and foam stability at 30 MPa homogenization pressure.The water holding capacity decreased after homogenization,and adding polysaccharide did not improve the water holding capacity of SPI. The fatbinding capacity of SPI-FG reached the highest value at 90 MPa. The functional properties of SPI-CMC had been raised at high pressure homogenizati-on,but the effect was not very obvious.In summary,high pressure homogenization had different degrees of improvement for the functional properties of SPI and SPI-polysaccharide system.

关 键 词：大豆分离蛋白 高压均质 多糖 功能特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]