超声处理对大豆分离蛋白热致凝胶功能性质的影响

The Effect of Ultrasonic Treatment on the Functional Properties of Thermal Induced Soybean Protein Isolated Gel

研究了大豆分离蛋白(SPI)热致凝胶形成条件和超声对大豆分离蛋白凝胶性质的影响。实验结果表明:离子强度为0.6 mol/L,pH值8.0,采用10 g/dL SPI质量浓度为SPI最佳热致凝胶形成条件。延长超声处理时间和增加功率显著提高凝胶破裂强度,与对照样相比经25 kHz,400W超声处理10 min,凝胶破裂强度由32.0 g增加到41.0 g;超声处理对SPI凝胶质构分析性质(TPA性质)有显著影响,延长超声处理时间和增加功率可升高凝胶的硬度值、弹性值和回弹性值,但均对SPI凝胶的脆性有降低作用。

The parameters for forming thermal induced soybean protein isolated gel and the effect of ultrasonic treatment on the gel properties were studied. The results showed that the optimal parameters for forming thermal induced SPI gel were at 0.6 mol/L ion strength and pH 8.0 for 10 g/dL（w/v） SPI. The results also showed that the ultrasonic treatment could obviously increase the gel rupture value and affect texture profile analysis properties of thermal induced soybean protein isolated gel. With ultrasonic treatment at 400 W and 25 kHz for 10 min the rupture value of thermal induced SPI gel was 41.0 g,compared with 32.0 g of the non-ultrasonic treatment case. With the increase in the time and power of ultrasonic treatment, the gel properties such as hardness valuer springness value and resilience value increased while the fractureability value decreased.