食盐浓度和热处理条件对大豆蛋白凝胶特性影响的研究  

Effects of Salt Concentration and Heat Treatment on the Gel Characteristics of Soybean Protein

作　　者：牛祥臣 王洪彩 马军 范书琴 李成辉 刘军 NIU Xiang-chen;WANG Hong-cai;MA Jun;FAN Shu-qin;LI Cheng-hui;LIU Jun(Shandong Yuwang Ecogical Food Industry Co., Ltd., Yucheng 251200, Shandong, China)

机构地区：[1]山东禹王生态食业有限公司,山东禹城251200

出　　处：《食品研究与开发》2018年第6期19-22,共4页Food Research and Development

摘　　要：凝胶性是大豆分离蛋白最重要的功能性质之一,盐离子又是食品体系中不可或缺的成分,且对大豆蛋白的结构和凝胶性有很大的影响。研究不同食盐浓度和热处理条件下大豆蛋白的凝胶特性变化,并进行条件优化,最后从微观结构上阐释导致这一现象的原因,结果表明:食盐浓度为1.0%,加热温度为80℃,加热时间为30 min时,大豆分离蛋白的凝胶性最强。高盐浓度下制备的凝胶结构不均匀,网络结构空隙较大,凝胶变差。Gel was one of the most important functional properties of soy protein isolate.Salt was an indispensable part of the food system,and it has a great influence on the structure and gel of soybean protein.In this paper,the characteristics of soybean protein under different salt concentration and heat treatment were studied,and the conditions were optimized.Finally,the reasons for this phenomenon were explained from microstructure.The results showed that the salt concentration was1.0%,the heating temperature was80°C,the heating time was30min,under this condition,soybean protein gel was the strongest.The gel structure prepared under high salt concentration was not uniform,and the network structure gap is larger,and the gel gets worse.

关 键 词：食盐浓度 大豆蛋白 凝胶特性 

分 类 号：TS201.21[轻工技术与工程—食品科学]