温度和水分对大豆组织蛋白营养成分的影响

Effects of temperature and water on the nutrition composition of texturized soybean protein

研究了温度和水分对组织蛋白产品营养成分破坏程度的影响。结果表明,温度和水分在粗蛋白和粗脂肪水平上对产品的蛋白质和脂肪无显著影响,但在氨基酸和脂肪酸水平上影响显著。随加工温度升高,产品的赖氨酸及总氨基酸含量迅速下降,并伴随颜色变褐、深褐色和含氨量的上升,表明高温促进了氨基酸破坏的反应。料水比为20∶13,加工温度为190℃时得到的产品不褐变,氨基酸和脂肪酸损失少,最大限度地保留了原料的蛋白质和脂肪。

The effects of temperature and water content on the destruction of nutrition in texturized soybean protein products are studied.Results show temperature and water content had no sig nificant effect on both protein and fat content ,but affected their compositions sig nificantly.With the processing temperature increasing ,both the lysine and the total amino acid content of the products decreased quickly and the color of them became brown and dark brown and the ammonia level in products rose,indicating hig her temperature quickened these reactions,causing the loss of amino acids.The product produced in the conditions of the ratio of material to water=20:13and with190℃as processing temperature mostly retain the level of protein and fat in material,with minimal loss of amino acids and fatty acids and without browning .