大豆11S球蛋白凝胶形成的影响因素分析

Analysis on the influencing factors of preparation for glycinin gels

以低温脱脂大豆粕为原料,采用等电点冷沉法浸提11S球蛋白。对11S球蛋白凝胶形成过程中影响凝胶质构的因素进行了分析,研究表明,11S球蛋白凝胶形成时蛋白浓度、加热温度、加热时间、蛋白溶液pH对凝胶质构均有一定的影响。采用正交实验设计,通过质构仪进行物性测定比较其凝胶性,大豆11S球蛋白浓度14%、加热温度90℃、溶液pH为7、加热时间60min条件下形成的凝胶强度最好,其凝胶面积410.30g·s,凝胶力117.9g。

The glycinin was extracted from low-temperature defatted soybean meal by the method of isoelectric point and cooling precipitation. The influencing factors of preparation for glycinin gels were analyzed. The research showed that the protein concentration,the heating treatments,the time of heating process,and pH would affect the properties of gel. The orthogonal experiment was designed,the gel properties were determined by textural apparatus. The results were as follows：the quality and structure of gel were in the best state when it was manufactured on condition that the concentration of protein solution 14%,heating temperature 90℃,pH of protein solution 7 and the time of heating process 60min. The area of the gel was 410. 30g·s,and the force was 117. 9g.