原料体系对高水分组织蛋白纤维化结构的影响  

The Effect of Raw Material System on Fibrous Structure for High Moisture Textured Protein

作　　者：洪滨[1] 解铁民[1] 高扬[1] 李哲滨[1] 张英蕾[1] 张莉莉[1] 李家磊[1] 卢淑雯[1] 

机构地区：[1]黑龙江省农业科学院食品加工研究所,哈尔滨150086

出　　处：《中国粮油学报》2016年第2期23-27,共5页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省青年基金(QC2020118);黑龙江省自然基金重点项目(20080101)

摘　　要：以大豆分离蛋白和小麦蛋白作为混合原料,在大豆分离蛋白质量分数为0%~75%,含水量为60%~70%,挤压温度为120~160℃条件下,采用三因素五水平试验设计方法,挤压加工高水分组织化蛋白。根据不同溶液体系中的蛋白质溶解度,确定溶解化学键类型,分析各种化学键交联对组织蛋白分子结构的影响。结果表明,以大豆分离蛋白和小麦蛋白为原料挤压生产高水分组织蛋白的过程中,二硫键是维持蛋白聚合物结构的主要化学键。水分含量与二硫键形成正相关,但与疏水键形成负相关;而温度在140~150℃之间组织蛋白产品形成大量化学键,组织化程度高;原料体系中分离蛋白含量增加有利于组织蛋白结构中各化学键的形成,可改善蛋白产品形成良好的组织化状态。To determine the effect of raw material system on fibrous structure for high moisture textured protein, soy isolate protein （SPI） and wheat protein selected as mixed material, a combination experimental method with three factors and five levels was employed to extrude and process high moisture tissue protein in the conditions of the SPI ratio of 0% -75%, moisture content of 60% ~ 70% and extruded temperature of 120 - 160 ℃. According to the solubility of protein in the solution system, types of chemical bonds were determined to analyze the effect of chemical bonds linkage on the molecular structure of tissue protein. The results showed that disulfide bond plays the key role to maintain the polymeric structure of protein in the extrude processing of high moisture tissue protein from the mixture of SPI and wheat protein. Moisture content in raw material had a positive correlation with the formation of disulfide bond and the negative correlation with the formation of hydrophobic bond. Extruded temperature in 140 ~ 150 ℃ resulted in a large number of chemical bonds to improve the tissue degree within tissue protein. The addition of SPI in raw ma- terial favored in the formation of chemical bonds within tissue protein to improve protein product and form satisfactory texturization state.

关 键 词：高水分组织蛋白 分子间作用力 化学键 组织化 

分 类 号：S52[农业科学—作物学]