红外加热对大豆蛋白质湿热变性的影响  

Effection of infrared heating on soybean protein denaturation of damp and hot

作　　者：孙宏霞[1] 杨春华[1] 刘琳琳[1] 张光[1] 王嘉琪[1] 凃婧 石彦国[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江哈尔滨150076

出　　处：《食品工业科技》2017年第5期196-198,共3页Science and Technology of Food Industry

基　　金：2016年国家重点研发计划项目课题中华传统豆类食品工业化加工关键技术研究与装备开发(2016YFD0400402)

摘　　要：实验以大豆粉为原料,利用红外加热方法,研究其对大豆蛋白质变性程度的影响,通过单因素及正交实验研究了热处理时间、热处理温度和固液比对大豆蛋白质溶解度有较大的影响。分析得出大豆蛋白质变性最佳条件,即加热温度为110℃,加热时间为35 min,固液比(w/w)为1∶2;在此条件下,大豆粉蛋白质的氮溶解指数为22.36%,即大豆蛋白质的变性最高。The experiment took soybean meal as the raw material,used the method of infrared heating,the effect of soy protein denaturation degree was studied,through single factor and orthogonal experiment to study the effect of heat treatment time, heat treatment temperature and solid-liquid ratio on the solubility of soyhean protein.Finally it was concluded that soybean protein denaturation optimum conditions,the heating temperature was 110 ℃, the heating time for 35 min, liquid-solid ratio of 1 ： 2. Under this condition, nitrogen soluble index was 22.36% of soybean meal protein, the soybean protein degeneration effect was highest.

关 键 词：大豆蛋白质变性 红外加热 氮溶解指教 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]