米曲霉固态发酵程度对大豆拉丝蛋白特性的影响  

Effects of solid-state fermentation degree by Aspergillus oryzae on the properties of drawing soy protein

作　　者：柳旺 蒋肇样 贾冬英[1] 张佳琪[1] 姚开[1] LIU Wang;JIANG Zhaoyang;JIA Dongying;ZHANG Jiaqi;YAO Kai(College of Light Industry,Textile&Food Engineering,Sichuan University,Chengdu 610065,China)

机构地区：[1]四川大学轻纺与食品学院,成都610065

出　　处：《中国油脂》2019年第5期128-131,共4页China Oils and Fats

基　　金：国家自然科学基金项目(31371775)

摘　　要：以水解度为指标,研究了米曲霉固态发酵程度对大豆拉丝蛋白特性的影响,分析了水解度与特性的相关性。结果表明,米曲霉固态发酵法可以使大豆拉丝蛋白的特性发生不同程度的变化。当大豆拉丝蛋白的水解度为3. 63%时,其持水性、溶解度、硬度和咀嚼性分别提高了21. 41%、115. 26%、13. 04%和20. 00%,但其弹性、内聚性和组织化度分别降低了7. 30%、13. 33%和10. 41%。大豆拉丝蛋白的水解度与其溶解度呈极显著正相关,与其弹性、内聚性和组织化度呈极显著负相关。适宜水解度可改善大豆拉丝蛋白的部分特性。With hydrolysis degree as a indicator,the effects of solid-state fermentation degree by Aspergillus oryzae on the properties of drawing soy protein were studied,and the correlations between the hydrolysis degree and the properties were analyzed.The results showed that the solid-state fermentation by Aspergillus oryzae could change the properties of drawing soy protein to different degree.When the hydrolysis degree was 3.63%,its water holding capacity,solubility,hardness and chewiness increased by21.41%,115.26%,13.04%and 20.00%,respectively,but its springness,cohesiveness and degree of organization decreased by 7.30%,13.33%and 10.41%,respectively.An extremely significant positive correlation was present between the hydrolysis degree of drawing soy protein and its solubility,but extremely significant negative correlations were found between its hydrolysis degree and the springness,cohesiveness and degree of organization.It indicated that suitable hydrolysis could improve some properties of drawing soy protein.

关 键 词：大豆拉丝蛋白 特性 水解度 固态发酵 米曲霉 

分 类 号：TS201.21[轻工技术与工程—食品科学]