影响大豆分离蛋白凝胶形成的几种因素的研究

Study on influencing factors of the gelatin properties of soybean protein isolate

影响大豆分离蛋白凝胶性质的因素有许多,包括离子浓度、pH、热处理强度、凝固剂等。实验通过研究浓度、巯基乙醇、pH、温度四种因素对大豆分离蛋白凝胶形成的影响,确定大豆分离蛋白适宜的凝胶条件。研究结果如下:大豆分离蛋白形成凝胶的适宜浓度为25%,巯基乙醇添加量为0.3%,pH为7.0,温度为90℃;各影响因素的主次关系:大豆分离蛋白浓度为最主要影响因素,其次为巯基乙醇添加量,再次为pH,温度为最次要因素。

Concentration, mercaptoethanol, pH and heat treatments, which affected certain physicochemical properties of soybean protein isolate gel were discussed. The results showed that the appropriate concentration of SPI was 25%. Textural changed inferiorly due to mercaptoethanol by 0.3%, pH7.0 and temperature at 90℃ was investigated for identical soy protein concentrations, which were used by texture analysis compression measurements. The effect of temperature was not distinguished.