大豆蛋白与大豆肽对淀粉糊性能的影响

Effect of Soybean Protein and Soybean Peptide on the Paste Property of Starch

[目的]研究添加大豆肽和大豆蛋白对淀粉糊化、凝沉过程中物理性质的影响。[方法]研究淀粉糊化和凝沉过程中大豆肽和大豆蛋白对淀粉糊黏度、抗剪切性能和凝沉性的影响。[结果]添加1.00%大蛋白使淀粉糊最高黏度升高30.72%,而添加1.00%的大豆肽使其最高黏度下降26.63%。添加1.00%的大豆肽使崩解值上升55.10%,而添加1.00%大豆蛋白使其崩解值升高77.78%。添加1.00%的大豆肽使回生值上升16.32%,而添加1.00%的大豆肽使其回生值下降82.28%。[结论]大豆蛋白使淀粉糊的最高黏度上升,大豆肽使淀粉糊的最高黏度下降;二者均使淀粉糊的抗剪切能力降低;大豆蛋白有助于淀粉凝胶的形成,大豆肽极强地阻碍了淀粉凝胶的形成。

[Objective] The effect of the addition of soybean peptide and soybean protein on the physical property of starch in the process of its gelatinization and was researched.[Method] The soybean peptide and soybean protein affecting the viscosity,shear-resisting and agglutination of starch in the process of the starch gelatinization and coacervation were experimented.[Results] The maximum viscosity of starch gelatinization was as high as 30.72% after 1.00% macro protein was added;however,26.63% of the maximum viscosity was decreased after 1.00% soybean peptide was added.The addition of 1.00% soybean peptide could result in the crumble value being raised by 55.10% and the addition of 1.00% soybean protein,raised by 77.78%.The addition of 1.00% soybean peptide could promote the anabiosis being raised by 16.32%,while the addition of 1.00% soybean peptide could promote the anabiosis being decreased by 82.28%.[Conclusion] The soybean protein made the maximum viscosity of starch paste being increased,while the soybean peptide,being decreased.Both of them resulted in the shear-resisting capacity of starch pastes being reduced.The soybean protein was helpful for the formation of starch gel,and the soybean peptide was with very strong impediment to the formation of starch gel.