燕麦β-葡聚糖对大豆分离蛋白酸致凝胶物理性质影响的研究

Effect of oat β-glucan on physical properties of soy protein isolates acid-set gels

采用乳酸菌发酵法对大豆分离蛋白/燕麦β-葡聚糖混合体系酸致凝胶的物理性质进行研究,将不同分子量燕麦β-葡聚糖添加到大豆分离蛋白中,探讨燕麦β-葡聚糖浓度和分子量对SPI凝胶的脱水收缩作用、质构特性和持水性的影响。结果表明:保加利亚乳杆菌发酵产酸速率较快,并且对混合凝胶性质的影响优于嗜热链球菌和嗜酸乳杆菌,为最佳发酵菌种。较高浓度或高分子量燕麦β-葡聚糖能降低SPI凝胶的脱水收缩作用,即减少乳清的析出;随着燕麦β-葡聚糖浓度的增加,SPI凝胶硬度和持水性呈下降趋势,而弹性和内聚性先增加后降低;高分子量的燕麦β-葡聚糖能够改善SPI凝胶的质构特性,并且增加凝胶的持水性。

Physical properties of acid-set gel prepared by soybean protein isolated and oat β-glucan were investigated using lactobacillus fermentation.Oat β-glucan with different molecular weight was added to soy protein isolate.The effect of concentration and molecular weight of oat β-glucan on syneresis,texture properties and water holding of mixed gel were investigated.Results showed that the best fermentation strain was Lactobacillus bulgaricus.Syneresis of soy protein isolate gel was reduced by oat β-glucan with high concentration or high molecular weight.With increasing concentration of oat β-glucan,hardness and water holding of soy protein isolate gel reduced.However,springiness and cohesiveness increased in the beginning,and then became lower.Texture properties and water holding of soy protein isolate gel was improved by addition of oat β-glucan with high molecular weight.