大豆分离蛋白及其美拉德反应产物成膜条件探究  

Exploration on film-forming condition of soy protein isolate and associated Maillard reaction products

作　　者：强婉丽 景浩[2] 王宇 张连慧 QIANG Wan-li JING Hao WANG Yu ZHANG Lian-hui(COFCO Nutrition and Heahh Research Institute, Beijing 102209, China College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

机构地区：[1]中粮营养健康研究院,北京102209 [2]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2016年第21期54-59,共6页Science and Technology of Food Industry

基　　金：大宗食品品质改良蛋白配料制备关键技术研究与开发(国家高技术研究发展计划(863计划))

摘　　要：摘要：本论文研究不同pH（10、11、12）、不同加热温度（70、80、90℃）和不同甘油浓度（0-3．0mL／100mL）对浓度为6∥100mL大豆分离蛋白溶液及大豆分离蛋白－葡萄糖（w／w=1）关拉德反应溶液、大豆分离蛋白－木糖（w／w=1）美拉德反应溶液成膜条件的影响。通过测定大豆分离蛋白－葡萄糖／木糖溶液的色差值及吸光值来判断美拉德反应程度，通过肉眼和手感观察和评价膜的可揭性、颜色和表观特征。实验结果表明：当大豆分离蛋白和糖浓度均为6g／100mL的条件下，大豆分离蛋白的成膜条件为甘油浓度：2．5mL／100mL、溶液pH11、80℃加热60min；大豆分离蛋白与木糖美拉德反应产物成膜条件为甘油浓度：0．125mL／100mL、溶液pH11、80℃加热60min；而大豆分离蛋白与葡萄糖在此条件下美拉德反应程度不明显，因此未对其进行膜的制备。The influences of different pH （10, 11,12）, temperatures （70, 80,90 ℃）and glycerol concentrations （0- 3.0 mL/100 mL） on the film- forming properties of soy protein isolate （ SPI,6 g/100 mL）, the Maillard reaction product of SPI and glucose（w/w = 1 ） and Maillard reaction product of SPI and xylose（w/w = l ） were investigated. The degree of Maillard reaction was judged by detecting the solutions＇ Lab values and Abs.The films＇ uncovering properties,colors and apparent characteristics were observed and evaluated by eyes and touching. When the concentrations of SPI, glucose and xylose were at 6 g/100 mL,the film-forming conditions of SPI and the products of SPI-xylose were as follows：for the SPI,the concentration of glycerol concentrations of 2.5 mL/100 mL, pill l, temperature of 80 ℃ and time of 60 min, and for the product of SPI and xylose, glycerol concentrations of 0.125 mL/100 mL,pHll ,temperature of 80 ℃ and time of 60 min,the Maillard reaction between SPI and glucose was not obviously observed,so SPI-GIc Maillard reaction products＇ film were not prepared.

关 键 词：大豆分离蛋白 美拉德反应 成膜条件 水蒸气透过率 

分 类 号：TS201.1[轻工技术与工程—食品科学]