高分散型分离蛋白的研究及应用  

The study and utilization of high decentralizing isolated soybean protein

作　　者：韩俊 

机构地区：[1]哈高科大豆食品有限责任公司,黑龙江哈尔滨150078

出　　处：《中国乳品工业》2003年第4期21-23,共3页China Dairy Industry

摘　　要：利用改进的分离蛋白生产工艺,即在白豆片萃取时采用正交设计优化工艺参数:萃取温度46℃,pH值7.5,水料比12:1(体积比),萃取时间30 min。蛋白液酸沉时控制温度45℃,pH值调至4.4。同时采用先进的酶解技术对蛋白质进行修饰改性,真空脱嗅工艺除去豆腥味,使制得的分离蛋白其蛋白质质量分数≥90％,NSI(氮溶解度指数)≥90％,色泽纯正,风味良好,有良好的分散性(冲调性)、溶解性、分散稳定性及乳化性,可广泛应用于乳制品、仿乳制品、饮料、面制品、化妆品等行业。Taking advantage of improved ISP producing process, we optimize the technological data by regular cross analysis when extracting soybean flake, thus the data is available as follows: extracting temperature at 46 t, pH Value at 7. 5, water and material ratio at 12: 1, and extracting duration at 30 minutes. Nevertheless, the temperature of the protein liquid is required to be kept at 45℃ during acid precipitating while pH value being adjusted to 4. 40. Besides, advanced ferment-decomposing tech-nology is applied to make the protein modified, vacuum de-flavoring process to make the protein taste blend. By high technology, the ISP with protein content ≥. 90% and NSI≥90% is available in pure color, with nice decentralization and solubility, fine sta-bilization and emulsification. Therefore, such kind of isolated protein will be utilizable in many fields. ranging from diary prod-ucts, diary imitations, beverage, flour products, cosmetics, and so on so forth.

关 键 词：白豆片 萃取 工艺参数 优化 酶解 修饰改性 高分散型分离蛋白 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]