热水蒸煮大豆蛋白产品的功能性研究

Functional Properties of Hydrothermally Cooked Soy Protein Products

研究了热水蒸煮时间对脱脂大豆粉、醇洗大豆浓缩蛋白、大豆分离蛋白的影响。热水蒸煮提高了浓缩蛋白和分离蛋白的起泡性和乳化性,对脱脂大豆粉的乳化性有所提高,但不能提高其起泡性。破坏胰岛素抑制剂和微生物的热水蒸煮对蛋白质的加工具有重要的意义。

The effects of hydrothermal cooking on the functional properties of defatted soy flour, aqueous alcohol washed soy protein concentrate, and soy protein isolate were determined in samples. Hydrothermal cooking improved foaming and emulsifying properties of the concentrate. For isolate, hydrothermal cooking also improved foaming and emulsifying properties, although the improvements were less dramatic than with concentrate. Emulsifying properties of the flour were improved by some processing conditions, but foaming properties were not improved by hydrothermal cooking. Hydrothermal cooking of inactivating trypsin inhibitors and microorganisms has considerable practical significance to protein ingredient manufacturers and those who use these ingredients in foods and industrial products.