研磨对大豆分离蛋白的物理改性研究  

Study on physical modification of soybean protein isolate by grinding

作　　者：刘悦 代养勇[1,2] 曹健 侯汉学[1,2] 王文涛[1,2] 张慧 丁秀臻[1,2] 李诚 LIU Yue;DAI Yangyong;CAO Jian;HOU Hanxue;WANG Wentao;ZHANG Hui;DING Xiuzhen;LI Cheng(College of Food Science and Engineering,Shandong Agricultural University,Taian 271018,China;Engineering and Technology Center for Grain Processing in Shandong Province,Taian 271018,China;College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省粮食加工技术工程技术研究中心,山东泰安271018 [3]河南工业大学生物工程学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2023年第4期18-25,共8页Journal of Henan University of Technology：Natural Science Edition

基　　金：山东省自然科学基金项目(ZR2022MC185)。

摘　　要：为了改善大豆分离蛋白的功能性质,采用研磨技术对商品型大豆分离蛋白进行物理改性,探究不同研磨时间对大豆分离蛋白结构、性质和成膜性能的影响。结果表明:经研磨后,大豆分离蛋白发生了去折叠,内部的疏水基团暴露,蛋白的亲脂性能和起泡性能得到提升;研磨可以使大豆分离蛋白薄膜更加致密均匀,薄膜的光学性能、物理化学性能和机械性能得到改善;研磨15 min,蛋白的起泡性和泡沫稳定性达到最佳(156.21%、82.33%),薄膜的裂纹最少,结构最致密,薄膜更加透明(透明度为0.52),薄膜的水蒸气渗透性最小(3.33×10^(-9) g·m·m^(-2)·s^(-1)·Pa),拉伸强度和断裂伸长率均达到最佳(2.24 MPa、178.70%)。研磨显著改善了大豆分离蛋白的功能特性,本研究为拓宽大豆分离蛋白在食品中的应用范围奠定了理论基础。In order to improve the functional properties of soybean protein isolate(SPI),grinding was used to physically modify commercial SPI.Furthermore the effects of different grinding time on the structure,properties,and film-forming properties of SPI were investigated.The results showed that the SPI was unfolded after grinding,and the internal hydrophobic groups were exposed,which improved the lipophilicity and foaming properties of SPI.Moreover,grinding could make the SPI film more compact and uniform.The optical properties,physicochemical properties and mechanical properties of the film were also improved after grinding.At 15 min of grinding,the foaming capacity and foam stability of the SPI reached the best(156.21%and 82.33%).Meanwhile,the film performed the least cracks,the most compact structure,the most transparent color(the transparency 0.52),the smallest water vapor permeability(3.33×10^(-9) g·m·m^(-2)·s^(-1)·Pa),as well as the best tensile strength and elongation at break(2.24 MPa and 178.70%).Therefore,grinding significantly improved the functional properties of SPI.This study may lay a theoretical foundation for widening the application of SPI in food in the future.

关 键 词：研磨 大豆分离蛋白 物理改性 成膜特性 起泡性能 

分 类 号：TS201.2[轻工技术与工程—食品科学]