不同pH及时间对大豆乳清蛋白溶液色值的影响  

Effect of different pH and time on color value of soybean whey protein solution

作　　者：时玉强 马军 崔玉涛 SHI Yuqiang;MA Jun;CUI Yutao(Linyi Yuwang Plant Protein Industry Co.,Ltd.,Linyi 251500,Shandong,China)

机构地区：[1]临邑禹王植物蛋白有限公司,山东临邑251500

出　　处：《中国油脂》2020年第9期50-53,共4页China Oils and Fats

基　　金：山东省2018年重点研发计划(SF1503302301)。

摘　　要：以大豆异黄酮和酪蛋白酸钠为参照,采用Lab模型考察不同pH及时间下大豆乳清蛋白溶液色值的变化,分析影响大豆乳清蛋白溶液颜色的因素。结果发现:随p H的升高,大豆乳清蛋白溶液的亮度下降,红色和黄色值增加;中性和碱性条件下,随着时间的延长,大豆乳清蛋白溶液的亮度下降,红色值增加,而黄色值在中性条件下不变,在碱性条件下增加。通过对大豆异黄酮溶液和酪蛋白酸钠溶液的色值比较发现,大豆异黄酮及其在碱性环境下的显色反应是造成大豆乳清蛋白溶液呈现黄色的关键因素,而羰氨反应是大豆乳清蛋白溶液变红的重要影响因素。因此,在生产过程中pH控制在7.5以内,生产周期尽量缩短,有利于大豆乳清蛋白溶液黄色和红色的控制。Using soybean isoflavones and sodium caseinate as reference,the Lab model was used to investigate the color change of soybean whey protein solution at different p H and time and to analyze the factors affecting the color of soybean whey protein solution.The results showed that with the increase of pH,the brightness of soybean whey protein solution decreased,and the red and yellow values increased;under neutral and alkaline conditions,with the prolonging of time,the brightness of soybean whey protein solution decreased,and the red value increased,while the yellow value unchanged under neutral condition and increased under alkaline condition.Compared with the color values of soybean isoflavones solution and sodium caseinate solution,it was found that soybean isoflavones and its color reaction under alkaline environment were the key factors that caused the yellowness of soybean whey protein solution,and the Merard reaction was an important factor affecting soybean whey protein solution redness.Therefore,in the production process,the pH could be controlled within 7.5,and the production cycle should be shortened as much as possible to control the yellow and red color of the soybean whey protein solution.

关 键 词：大豆乳清蛋白 大豆异黄酮 显色反应 羰氨反应 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.7[轻工技术与工程—食品科学与工程]