大豆蛋白与千叶豆腐品质特性的关系  

Relationship between Soybean Protein and Qianye Tofu Quality

作　　者：王喜波[1] 聂鑫 廖一 罗佳倩 吕秀莉 刘季善 刘军 王中江[1] 滕飞 李良[1] 李杨[1,4] WANG Xibo;NIE Xin;LIAO Yi;LUO Jiaqian;LüXiuli;LIU Jishan;LIU Jun;WANG Zhongjiang;TENG Fei;LI Liang;LI Yang(School of Food Science,Northeast Agricultural University,Harbin 150030,China;Shandong Wan De Fu Industrial Group Co.Ltd.,Dongying 257000,China;Shandong Yu Wang Ecological Food Co.Ltd.,Dezhou 251200,China;Harbin Food Industry Research Institute,Harbin 150030,China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]山东万得福实业集团有限公司,山东东营257000 [3]山东禹王生态食品有限公司,山东德州251200 [4]哈尔滨市食品产业研究院,黑龙江哈尔滨150030

出　　处：《食品科学》2020年第7期30-37,共8页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0400600;2018YFD0400503);山东省重点研发计划项目(医用食品专项计划)(2018YYSP026);山东省泰山产业领军人才工程高效生态农业创新类项目(LJNY201607)。

摘　　要：本实验以16个品种的大豆蛋白为原料,通过氨基酸分析、傅里叶变换红外光谱、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳、质构分析、感官评定、扫描电子显微镜观察等方法研究了不同来源的大豆蛋白氨基酸组成、二级结构、亚基组成等蛋白特性和不同品种的大豆蛋白对千叶豆腐的质构、感官性质及微观结构等的影响,分析了大豆蛋白与千叶豆腐品质特性的关系。结果表明,当大豆蛋白含硫氨基酸相对含量高于(2.81±0.02)%、平行式β-折叠结构相对含量高于(39.96±0.57)%及11S/7S比例高于1.88±0.16时,可加工出品质优良的千叶豆腐产品。说明大豆蛋白特性,特别是含硫氨基酸含量、平行式β-折叠结构含量、11S/7S比例对千叶豆腐品质具有重要影响。In order to establish the relationship between soybean protein and the quality of Qianye tofu, this study used amino acid analysis, Fourier transform infrared spectroscopy and sodium dodecyl sulfate-polyacrylamide gel electrophoresis to analyze the amino acid composition, secondary structure and subunit composition of soybean proteins from 16 varieties. In addition, the texture properties, sensory properties and microstructure of Qianye tofu produced from each variety were tested by texture profile analysis, sensory evaluation and scanning electron microscope. The results indicated that highquality Qianye tofu was produced from soybean protein varieties with higher values of sulfur-containing amino acids(methionine and cysteine), parallel β-sheet, and 11 S/7 S ratio, greater than(2.81 ± 0.02)%,(39.96 ± 0.57)% and 1.88 ± 0.16, respectively. This illustrated that the composition of soybean protein, especially sulfur-containing amino acids, parallel β-sheet and 11 S/7 S ratio could make critical contributions to Qianye tofu quality.

关 键 词：大豆蛋白 氨基酸组成 蛋白质结构 千叶豆腐 品质特性 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]