高蛋白营养棒用大豆蛋白品质的综合评价  

Comprehensive Evaluation of Soy Protein Quality for High Protein Nutrition Bars

作　　者：史晓斐 王才立 张钊 李翠芳 张兆兴 柳泽洋 Shi Xiaofei;Wang Caili;Zhang Zhao;Li Cuifang;Zhang Zhaoxing;Liu Zeyang(Shandong Jiahua Biotechnology Co.,Ltd.,Liaocheng 252400;Soy Protein Future Food Shandong Engineering Research Center,Liaocheng 252400)

机构地区：[1]山东嘉华生物科技股份有限公司,聊城252400 [2]大豆蛋白未来食品山东省工程研究中心,聊城252400

出　　处：《中国粮油学报》2025年第3期103-110,共8页Journal of the Chinese Cereals and Oils Association

摘　　要：为筛选出适宜高蛋白营养棒加工的功能性大豆分离蛋白,以10个大豆分离蛋白样本为原料,对大豆分离蛋白的功能性指标及制备高蛋白营养棒的品质指标进行了测定,利用相关性分析、主成分分析和聚类分析对大豆分离蛋白的样本进行评价。结果表明:大豆分离蛋白的功能性指标、制备的高蛋白营养棒的品质指标存在显著差异;大豆分离蛋白的功能性指标与高蛋白营养棒的品质指标间存在显著相关性;通过主成分分析表明适合高蛋白营养棒加工综合评价较高的4个大豆分离蛋白样本分别为SPI10、SPI09、SPI04、SPI08;聚类分析将10个大豆分离蛋白样本分为3类,第一类和第二类适合制备高蛋白营养棒,具有可溶性氮含量、持水力、持油力低的特点。结合主成分分析和聚类分析,可溶性氮含量、持水力、持油力低的大豆分离蛋白适合制备高蛋白营养棒,为高蛋白营养棒用大豆分离蛋白的评价分析和筛选提供了理论依据和参考。To identify functional soy protein isolates suitable for the production of high-protein nutrition bars,10 soy protein isolate samples were evaluated.The functional indicators of these isolates(including nitrogen solubility index,trichloroacetic acid-nitrogen solubility index,water holding capacity,oil holding capacity,and viscosity)were measured,along with the textural properties(hardness,springiness,cohesion,adhesiveness,chewiness,resilience)and sensory properties(sensory hardness,brittleness,viscosity,solubility,fragility,and overall acceptability)of the resulting high-protein nutrition bars.Correlation analysis,principal component analysis(PCA),and cluster analysis were applied to access the soy protein isolate samples.The results revealed significant differences between the functional indicators of the soy protein isolates and the quality indicators of the prepared high-protein nutritional bars.A notable correlation was observed between the functional properties of the isolates and the quality attributes of the bars.PCA was used to evaluate the overall quality of the soy protein isolates,rankings SPI10,SPI09,SPI04,and SPI08 as the top four.Cluster analysis grouped the 10 samples into three categories,with the first and second category being most suitable for the production of high-protein nutrition bars.This category was characterized by low soluble nitrogen content,and the corresponding bars exhibited lower texture hardness,sensory hardness and adhesiveness.Based on the findings from PCA and cluster analysis,soy protein isolates with low soluble nitrogen content,high water holding capacity,and high oil holding capacity were identified as optimal for high-protein nutrition bar production.These results provide a theoretical foundation and practical reference for the evaluation,analysis,and selection of soy protein isolate for high-protein nutrition bars.

关 键 词：大豆分离蛋白 高蛋白营养棒 主成分分析 聚类分析 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]