菠萝蛋白酶凝乳对豆乳凝胶力学性质、持水能力及微观结构的影响  

The Effect of Bromelain on the Mechanical Property, Water Holding Capacity and Microstructure of Soymilk Gel

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

机构地区：[1]渤海大学化学化工与食品安全学院食品科学研究院辽宁省食品安全重点实验室,辽宁锦州121013 [2]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：《中国食品学报》2016年第8期30-37,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金-青年基金项目(31201385);锦州市科学技术计划项目(12A1B27)

摘　　要：研究菠萝蛋白酶对豆乳凝胶性质的影响。将酶分别与乳酸菌、氯化镁复合凝乳,考察凝胶流变学的性质。试验结果表明：在40℃、凝乳4 h条件下菠萝蛋白酶所获得的凝胶强度、黏度较高,其中酶添加量为5 U/m L体系的凝胶强度最高,为45 g。体系弹性模量（G′）随酶添加量的增加,凝乳时间的延长呈增大趋势;高酶添加量210 U/m L的豆乳体系则呈下降趋势。菠萝蛋白酶凝胶的持水能力在56%～69%范围,其凝胶微观结构表明,凝乳3～5 h可形成致密网状结构的凝胶,7 h时凝胶结构的孔隙较大。复合凝乳试验结果表明,乳酸菌和氯化镁均可提高体系的G′,其中氯化镁对G′影响更为明显。In this article, gel properties of soymilk induced by the single bromelain and rheological properties of soymilk induced by the bromelain combined with lactic acid bacteria or Mg Cl2 compound were studied. The result showed that under the condition of curding 40 ℃ for 4 h, the gel strength and viscosity were higher, and the gel strength achieved the maximum value of 45 g with the bromelain dosage of 5 U/m L particularly. The gel G′ increased with increase of bromelain dosage, curd time and frequency sweeping, but that presented a downtrend with addition of bromelain up to 210 U/m L. The water holding capacity（WHC） of the gel induced by bormelain were 56%-69% in this study;the microstructure of soymilk gel indicated that the gel induced by the single bromelain and curded for 3- 5 h can form a compact network structure, but the gel pores greatened as the curd time lengthened by 7 h. Presence of lactic acid bacteria or Mg Cl2 compound in the bromelain-induced soybean gel can improve the gel G′, especially Mg Cl2 compound.

关 键 词：菠萝蛋白酶 豆乳凝胶 质构 微观结构 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]