pH调控方式对大豆分离蛋白品质的影响  

Effect of pHRegulation Methods on the Quality of Soy Protein Isolate

作　　者：于殿宇[1] 薛雯琳 李忠华 王伟宁 于坤弘 YU Dianyu;XUE Wenlin;LI Zhonghua;WANG Weining;YU Kunhong(College of Food Science,Northeast Agricultural University,Harbin 150030,China;Jinlong Oil Co.,Ltd.,Suihua 152000,Heilongjiang,China;Beidahuang Fengyuan Group Co.,Ltd.,Harbin 150060,China)

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]绥化金龙油脂有限责任公司,黑龙江绥化152000 [3]北大荒丰缘集团有限公司,哈尔滨150060

出　　处：《大豆科技》2025年第2期26-31,共6页Soybean Science & Technology

基　　金：黑龙江省“双一流”新一轮建设学科协同创新成果建设项目—黑龙江有机大豆油及蛋白粉的应用研究(LJGXCG2022-027);国家重点研发计划课题—大宗油料蛋白柔性化加工关键技术研发(2021YFD2100401)。

摘　　要：大豆分离蛋白(Soy Protein Isolate,SPI)功能特性决定应用领域,加工过程中NaOH添加量影响SPI功能特性。文章究利用Matlab模拟,采用传统比例积分微分(proportional integral derivative,PID)和模糊自适应控制(Adaptive Fuzzy Control,AFC)方法调控NaOH,中和大豆凝乳,并分析其对SPI结构和功能特性的影响。结果表明,pH值为7时,常规PID控制方法NaOH超调量为1.86%,调节时间为47.1 s;模糊自适应控制方法无超调量,调节时间为35.8 s。模糊自适应控制下,SPI傅里叶红外光谱吸收峰更稳定,紫外吸收特性更佳,二级结构向有序转变,表面疏水性较高,且溶解性、起泡性、泡沫稳定性、乳化性和乳化稳定性均优于常规PID控制方法。Thefunctional properties of soy protein isolate(SPI)determined its applications,and the amount of NaOH added during processing significantly influences these properties.This article employed Matlab simulations to compare the effects of conventional proportional-integral-derivative(PID)control and adaptive fuzzy control(AFC)methods in regulating NaOH addition for neutralizing soybean curd,while analyzing their impact on the structural and functional characteristics of SPI.The results showed that at pH7,the conventional PID control method exhibited an NaOH overshoot of 1.86%with a settling time of 47.1 s,whereas the AFC method achieved zero overshoot and a reduced settling time of 35.8 s.Under AFC regulation,SPI demonstrated more stable Fourier-transform infrared(FTIR)absorption peaks,improved UV absorption characteristics,and a shift toward an ordered secondary structure with relatively stable surface hydrophobicity.Additionally,SPI processed with AFC exhibited superior solubility,foaming capacity,foam stability,emulsifying activity,and emulsion stability compared to that processed with conventional PID control.

关 键 词：大豆分离蛋白 PH控制 模糊控制 功能特性 

分 类 号：S565.1[农业科学—作物学]