高功能型大豆分离蛋白研究及应用  

Study and Utilization of High-Function Isolated Soybean Protein

作　　者：刘跃泉 

机构地区：[1]哈高科大豆食品有限责任公司,哈尔滨150078

出　　处：《粮食与油脂》2003年第9期25-26,共2页Cereals & Oils

摘　　要：利用改进分离蛋白生产工艺,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,萃取时间30分钟。蛋白液酸沉时控制温度45℃,pH值调至4.4。同时采用先进酶解技术对蛋白质进行修饰改性,真空脱臭工艺除去豆腥味,制得分离蛋白蛋白质含量≥90％,NSI(氮溶解度指数％)≥90％,色泽纯正,风味良好,有良好分散性(冲调性)、溶解性、分散稳定性及乳化性,是一种优质分离蛋白,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 46C, 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 45C during acid precipitating while pH value being adjusted to 4.40. Besides, advanced ferment-decomposing technology 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 stabilization and emulsification. Therefore, such kind of isolated protein will be utilizable in many fields, ranging from diary products, diary imitations, beverage, flour products, cosmetics, and so on so forth.

关 键 词：大豆分离蛋白 白豆片 萃取 酸沉 酶解 修饰改性 脱臭 生产工艺 优化 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]