超声处理对大豆分离蛋白凝胶和感官特性影响  

Effects of Ultrasound Treatment on Gel Properties and Sensory Quality of SPI

作　　者：张宏伟[1] 张立娟[2] 邢天丽 郑冬梅[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]天津市食品研究所有限公司,天津301609

出　　处：《食品研究与开发》2016年第12期105-108,共4页Food Research and Development

摘　　要：采用超声技术对大豆分离蛋白进行处理,探索超声处理条件对大豆分离蛋白的凝胶特性和感官特性的影响。以20 k Hz超声频率在不同处理功率、时间、温度和大豆分离蛋白分散液p H值对大豆分离蛋白进行处理。试验结果表明随着超声处理强度的增强大豆分离蛋白的凝胶特性变弱,感官评分降低。大豆分离蛋白分散液在p H8.0和9.0时超声处理形成的凝胶品质最高。超声处理配合蛋白分散液p H调整能够用来对大豆分离蛋白进行改性。Ultrasound was used to study the effect of ultrasound treatment on the gel properties and sensory characteristics of soy protein isolate.The soybean protein was treated with 20 kHz ultrasound at different treat-ment power, time, temperature and pH.The results showed that the gel properties and the sensory quality were weak decreased with the increase of ultrasound power of soy protein isolate.The gel quality of soy protein isolate＆amp;nbsp;was highest in the pH8.0 and pH 9.0.The pH adjustment of the ultrasound treatment with the protein dispersion can be used to modify the soy protein isolate.

关 键 词：超声处理 大豆分离蛋白 凝胶特性 感官特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]