不同热处理条件制备的大豆分离蛋白凝胶性质研究.pdf

2014年第39卷第11期　 　 　 　 　 　 　 　 　 　 　 　 　 中　 国　 油　 脂 19 油料蛋白 不同热处理条件制备的大豆分离蛋白凝胶性质研究 何志勇,安丰富,曾茂茂,秦　 昉,黄小林,陈　 洁 (江南大学食品科学与技术国家重点实验室,江苏无锡214122) 摘要:为了改善大豆分离蛋白(SPI)的凝胶性能,研究了SPI制备过程中采用不同热处理对产品凝 胶性质的影响。 结果显示,碱溶酸沉中的不同阶段加热可以显著提高SPI 的凝胶强度和凝胶持水 性,并可降低SPI 的凝胶温度。 热处理条件最佳组合为碱溶阶段60℃,酸沉阶段40℃,中和阶段超 高温瞬时处理(130℃,4 s)。 热处理后SPI 产品凝胶温度从80℃降低为62.7℃;其凝胶强度为 130 54 g,比未经热处理低变性 SPI 样品的凝胶强度(9.9 g)提高了4.5 倍,比商业SPI 的凝胶强度 (19 g)提高了1.8倍;其凝胶持水性比未经热处理低变性 SPI 样品的凝胶持水性(27%)提高了 58.3%。 关键词:大豆分离蛋白;热处理;超高温瞬时;凝胶强度 中图分类号:TS229;TQ936.2　 　 文献标志码:A　 　 文章编号:1003-7969(2014)11-0019-04 Gel property of soy protein isolate produced under different heat treatment conditions HE Zhiyong,AN Fengfu,ZENG Maomao,QIN Fang, HUANG Xiaolin,CHEN Jie (State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi214122,Jiangsu,China) Abstract:In order to improve the gel property of soy protein isolate (SPI),the effect of different heat treatments during preparation on the gel property of SPI products was investigated. The results showed that heating in different stages of alkali dissolution and acid precipitation could significantly improve the gel strength and water holding capacity of SPI and reduce the gel temperature of SPI. The optimal heat treatment conditionswere obtained asfollows:60℃ in alkali dissolution stage,40℃ in acid precipitation stage and ultrahigh temperature short time (UHT)treatment (130℃,4 s)in neutralization stage. After heat treatment,the gel temperature of SPI product decreasedfrom80℃ to62.7℃;itsgel strengthwas 130 54 g,4.5 times higher than that of the non heat treated low denatured SPI samples(gel strength9.9 g), and 1