摘要
以32个大豆品种制得的脱脂豆粉为原料,进行挤压组织化加工,通过相关分析揭示大豆品种品质特性与组织化蛋白产品品质特性的相互联系。结果表明,应用不同的大豆品种进行挤压组织化加工,其TSP产品品质具有显著差别。简单相关分析表明,大豆品种的11S含量和植酸含量与TSP产品的组织化度分别呈显著负相关关系;7S含量和脂肪含量与TSP产品的彩度指数b*值呈显著或极显著负相关关系,而蛋白质含量与b*值呈显著正相关关系。偏相关分析表明,与TSP产品的质地品质具有显著内在联系的大豆品种品质指标是11S含量和蛋白含量,11S含量与TSP的硬度呈极显著正相关,与组织化度和韧性呈极显著负相关,蛋白含量与产品组织化度呈显著正相关关系。大豆品种7S含量和植酸含量与TSP产品的颜色(彩度指数b*值)具有内在联系。
The defatted meal of 32 soybean varieties were utilized for extrusion texturization processing to explore the relationships between quality characteristics of soybean varieties and the product quality characteristics of textured soy protein （TSP）. The results showed that by using different soybean varieties for extrusion texturization processing, the TSP was significantly different in product quality. Simple correlation analysis showed that the contents of 11S and phytic acid in soybean varieties presented a significant negative correlation with texturization degree of TSP product;the contents of 7S and fat presented a significant or extremely significant negative correlation with chroma index b＊ value of TSP product, while the contents of protein presented a significant positive correlation with b＊ value. The partial correlation analysis showed that the quality indexes of soybean varieties having obvious internal relation with the quality of TSP product were the contents of llS and protein. The contents of 11S presented an extremely significant positive correlation with hardness of TSP and an extremely significant negative correlation with texturization degree and toughness as well as a significant positive correlation with content of protein and texturization degree of product. There was interrelationship between the contents of 7S and phyic acid in soybean varieties and color of TSP product （chroma index b＊ value）.
出处
《粮食与饲料工业》
CAS
北大核心
2010年第5期13-17,共5页
Cereal & Feed Industry
基金
吉林省科技发展计划项目(20070105)
