微波加热对大豆蛋白变性影响的研究  

The Effect of Microwave Heating on Soybean Protein Modification

作　　者：刘琳琳[1] 孙宏霞[1] 王嘉琪[1] 凃婧 孙冰玉[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：《农产品加工（下）》2017年第8期10-12,共3页Farm Products Processing

基　　金：国家重点研发计划资助(2016YFD0400402)

摘　　要：利用微波加热的方法对大豆粉中蛋白质的变性影响进行研究,以微波功率、微波时间和料液比为影响因素,以大豆蛋白质的氮溶解度指数(NSI值)为评价指标。结果表明,微波功率对大豆粉蛋白质变性有较大的影响,加热时间的影响次之。大豆粉蛋白质的热变性程度,除与微波功率和微波时间有关外,还与水的存在与否密切相关。通过正交试验,优化得出微波加热方法使大豆粉蛋白质变性的最优条件为微波功率900 W,微波时间20 s,料液比1∶2;经验证试验得出,微波加热处理后大豆粉中蛋白质的NSI值降至21.87%,蛋白质变性程度较高。The effect of microwave heating on protein modification in the soybean powder is studied. With power of microwave, working time and ratio of solid-to-liquid as influence factor and nitrogen solubility index （NSI） of soybean protein as evalua-tion indexes. The results show that microwave power had a large effect on soybean protein modification, while the heating time had the less. And the degree of protein modification in the soybean powder, in addition to the associated with the heating pow-er and time, is also closely related to the existence of the water. The optimal condition is that the microwave power is 900 W, the heating time is 20 s, and the ratio of solid-to-liquid is 1-2. The verification experiment shows that the NSI value of pro-tein in the soybean powder after microwave heating fell to 21.87%, and the degree of protein modification is higher.

关 键 词：大豆蛋白变性 微波加热 氮溶解指数 

分 类 号：TS201.1[轻工技术与工程—食品科学]