蛋白酶对豆浆凝胶过程微流变性质的影响  

Effects of Proteases on Microrheological Characteristics of Soymilk Gel

作　　者：刘贺[1,2] 庚平[1] 万娇[1] 朱丹实[1,2] 何余堂[1,2] 马涛[1,2] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,辽宁锦州121013 [2]辽宁省食品贮藏加工及质量安全控制工程技术研究中心,辽宁锦州121013

出　　处：《食品科学》2016年第3期1-5,共5页Food Science

基　　金：国家自然科学基金面上项目(31471621);国家自然科学基金青年科学基金项目(31201385);辽宁省高等学校优秀人才支持计划项目(LR2014034)

摘　　要：通过微流变学方法研究了3种蛋白酶对豆浆凝胶微流变性质的影响。结果表明:3种蛋白酶均对豆浆有凝胶能力,固液平衡点(solid liquid balance,S LB)均低于0.5,碱性蛋白酶对豆浆的凝胶能力相对较弱;在反应前期,菠萝蛋白酶的宏观黏度指数(macroscopic viscosity index,MVI)较高,反应后期则不同体系的MVI相接近。温度对不同蛋白酶凝浆体系弹性因子(elasticity index,EI)的影响也有所差异,菠萝蛋白酶和木瓜蛋白酶的EI均随温度的升高而提高,在70℃时EI值可达到最高分别为0.002 34 nm-2和0.002 75 nm-2,而温度对碱性蛋白酶体系EI影响不明显;菠萝蛋白酶对豆浆的凝胶能力随酶含量增加呈先增大后下降趋势,在800 U/m L时EI最大,木瓜蛋白酶对豆浆的凝胶能力随酶添加量的增加呈增大趋势,而碱性蛋白酶对豆浆的凝胶能力则随酶添加量的增加呈下降趋势。In this research, effects of proteases（bromelain, papain and alcalase） on microrheological characteristics of soymilk gel were explored. The results showed that all three proteases had the capacity to coagulate soybean milk, while the curding capacity of alacase was weak. At the early stage of curding, the MVI（macro viscosity index） of bromelainsoybean milk system was higher, while the MVI values of different s ystems became similar with prolonging reaction time. Temperature in the range of 30–70 ℃ played an important role in EI（elasticity index） of soymilk gel systems containing different proteases. The EI of gel systems induced by bormelain or papain addition showed an enhancing trend with increasing temperature to reach the maximum level of 0.002 34 and 0.002 75 nm-2, respectively, but temperature did not obviously affect the EI of soymilk system added with alaclase. The curding capacity of bromelain increased to the maximum level of EI at 800 U/m L followed by a decrease with increasing protease dosage in the range of 200–1 200 U/m L. Papain showed an increased curding capacity as its dosage increased, while alcalase showed a downward trend.

关 键 词：蛋白酶 豆浆 凝胶 微流变 弹性因子 

分 类 号：TS201.7[轻工技术与工程—食品科学]