大豆分离蛋白膜阻湿性优化及其在微波食品中的应用  

Optimization of Moisture Resistance Properties of Soybean Protein Isolate Film and Its Application in Microwave Popcorn Chicken

作　　者：崔月婷 郑环宇[1,2,3] 高春蕾 韩建春 丁阳月[1] 许慧 Cui Yueting;Zheng Huanyu;Gao Chunlei;Han Jianchun;Ding Yangyue;Xu Hui(Northeast Agricultural University,College of Food ScienceI,Haerbin 150030;Heilongjiang Green Food Science Research Institute2,Haerbin 150028;National Research Center of Soybean Engineering and Technology3,Haerbin 150028)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]黑龙江省绿色食品科学研究院,哈尔滨150028 [3]国家大豆工程技术研究中心,哈尔滨150028

出　　处：《中国粮油学报》2018年第9期48-54,共7页Journal of the Chinese Cereals and Oils Association

基　　金：863计划(2013AA102208)

摘　　要：本研究通过添加葡萄糖或亚硫酸钠、采用超高压均质及超高压均质联合葡萄糖改性的方法以提高大豆分离蛋白膜的阻湿性。结果表明其膜阻湿性关系为:超高压均质联合葡萄糖改性>超高压均质(100MPa)改性>添加葡萄糖(0. 1%)改性>添加亚硫酸钠(0. 1%)改性。扫描电镜结果表明,经4种改性方法处理后的大豆分离蛋白膜疏松的网状结构变得致密,且其中经超高压均质联合葡萄糖改性后膜的结构最为致密。利用此复合改性大豆分离蛋白对鸡米花进行涂膜处理后,可有效减少水分向外壳的扩散,复热后鸡米花口感更加酥脆。The moisture resistance of Soybean protein isolate （SPI） film was improved through adding glucose or sodium sulfite respectively, also by application ultrahigh - pressure homogenization （UPH） in SPI or ultrahigh - pressure homogenization combined with glucose modification （UPHG）. The results showed that the effect of moisture resistance was UPHG 〉 UPH 〉 modified SPI by adding glucose （0.1% ） 〉 modified SPI by adding sodium sulfite （0.1% ）. The scanning electron microscope （SEM） photographs showed that the loose network structure of SPI became denser after modification with 4 modification methods. The film obtained with the SPI and modified by UPHG was the most compared with other modification methods, and the application of it in popcorn chicken the moisture of the shell effectively reduced the diffusion of moisture, and the popcorn chicken tasted crispy after reheated with microwave.

关 键 词：大豆分离蛋白膜 阻湿性 超高压均质 葡萄糖 鸡米花 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]