超声辅助美拉德反应提高大豆蛋白冻融性质  

Improving Freeze-Thaw Stability of SPI by Uultrasonic-Glycosylation

作　　者：张泽宇[1] 张诗雨[1] 于洁[1] 王喜波[1] 江连洲[1] 徐日[1] Zhang Zeyu Zhang Shiyu Yu Jie Wang Xibo Jiang Lianzhou Xu Ri(College of Food Science, Northeast Agricultural University, Haerbin 150030)

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国粮油学报》2017年第6期63-68,共6页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省应用技术研究与开发计划(WB13C10201);国家大豆产业技术体系项目(CARS-04-PS25);"十二五"国家科技支撑计划(2014BAD22B01)

摘　　要：为了提高大豆蛋白的冻融性质,试验采用超声辅助美拉德反应的方法改性大豆蛋白,以改性产物的乳化性质和乳析指数为考核指标,研究大豆分离蛋白与葡聚糖(SPI∶D)质量比、反应温度、超声功率、反应时间对改性产物冻融性质的影响。结果表明,SPI∶D为2∶3、反应温度80℃、超声功率500 W、反应时间40 min时,改性产物冻融稳定性较好,SPI-D接枝物与对照SPI相比,乳化活性和乳化稳定性分别提高了39.89%和43.80%,经1、2、3次冻融循环后乳析指数分别降低了57.76%、75.33%、96.20%,在1、2、3次冻融循环后乳液粒径分别降低了34.04%、42.12%、126.9%。In order to improve the freeze -thaw stability of soybean protein isolate, the soybean protein isolate was modified by ultrasonic assisted wet glycosylation, emulsifying properties and creaming index as evaluation indexes to study the mass ratio of SPI to dextran （SPI： D） , reaction temperature, ultrasonic power, reaction time on the freeze - thaw stability of glycosylation products. Results showed that under the condition of SPI： D ratio 2： 3, reaction temperature 80 ℃, ultrasonic power 500 W, reaction time 40 min, the freeze - thaw stability of glycosylation products attained the optimal level. Compared with the control SPI, the emulsifying activity index and emulsifying stability index increased by 39.89% and 43.80% , the creaming index decreased by 57.76% , 75.33% and 75.33% , and the particle size of emulsions decreased by 34.04% , 42.12% , 126.9% after the first, second and third time of freeze - thaw cycle.

关 键 词：超声波 大豆分离蛋白 乳化性 乳析指数 粒径 

分 类 号：TS201.2[轻工技术与工程—食品科学]