醇法大豆浓缩蛋白（SPC）挤压组织化的机理（Ⅰ）──利用反相色谱法研究蛋白质的吸湿过程

Mechanism of Extrusion Texturization of Alcoholic Leached Soy Protein Concentrate(Ⅰ):Moisture Sorption Process of Soy Protein by Inverse Phase Gas Chromatography

本研究开发了一种反相气相色谱法并将其成功地运用于测试蛋白质的吸湿等温线。结果表明：醇法大豆浓缩蛋白的单分子层吸湿量明显低于酸法大豆浓缩蛋白，且在吸湿过程中无溶胀现象。由于蛋白质聚集微粒表面的极性吸附点减少，致使醇法大豆浓缩蛋白无法获得有效的塑化作用。这是该大豆蛋白在常规挤压条件下无法实现组织化的主要原因。

Inverse phase gas chromatography was developed and used to study the moisture sorption isotherm of soy protein. It was shown that during the sorption, alcoholic leached soy protein concentrate(SPC)exhibited smaller monolayer sorption value than aqueous acidic leached SPC, without swelling observed. Due to the lack of polar sites on protein conglomerates, the alcoholic leached SPC did not get enough plasticizing effect from existed water. This was the main reason why the SPC was not able to be texturized efficiently in conventional extrusion process.