大豆浓缩蛋白制备新工艺及其对产品性质的影响

A new technology for the preparation of soy protein concentrate and effects on quality of products

以脱脂豆粉为原料,研究一种基于稀酸浸提的新的大豆浓缩蛋白的制备工艺,并测定不同工艺条件下产品的功能及理化性质。结果表明,脱脂豆粉经稀酸水洗20 min,重复水洗3次,再经碱改性(pH 11)处理6 h的制备工艺得到的大豆浓缩蛋白的溶解度和乳化性均优于大豆分离蛋白(SPI),并且蛋白质的分子结构发生了不同程度的解离和聚集,蛋白质分子量和粒径分布指数增大。

A new technology for the preparation of soy protein concentrate（SPC） based on diluted acid extraction was developed using defatted soybean flour as the raw material,furthermore,the functionalities and physicochemical characteristics of different products were investigated.The results have demonstrated that both the solubility and emulsibility of SPC prepared with 20 min extraction for 3 times and treated by alkali（pH 11） for 6 h were better than SPI.As for the molecular structure of proteins,dissociation and aggregation were to some extent,moreover,increasing in the molecular weight and size distribution were observed.