高凝胶性大豆球蛋白制备工艺优化

Preparation Technology of Glycinin with High Gel Strength

以脱脂豆粕为材料,分离纯化后得到大豆球蛋白(11S)。通过添加葡萄糖进行糖基化改性,单因素试验初步得到改性的工艺条件,并在此基础上采用Box-Behnken模型对工艺条件进行优化,测定并分析了改性产物在各个条件下的凝胶强度。结果表明,最佳工艺条件为:反应温度78.61℃、反应时间60.36 min和葡萄糖质量分数2.84%,凝胶强度达到271.37 g。根据实际情况,将反应温度设定为80℃,反应时间设定为60 min,葡萄糖质量分数确定为3.0%,在此条件下进行验证试验,凝胶强度为270.52 g,是未改性大豆球蛋白的3.07倍。试验证明优化工艺能有效且显著提高大豆球蛋白的凝胶强度。

Aimed at increasing the gel strength of product,the experiment employed defatted soybean meal as raw material,and obtained soybean glycinin through separation and purification（11S）.Glycosylation modification was realized by adding glucose.The operation conditions for modification were established by single factor experiment.On the basis,Box-Behnken model was used to optimize technological conditions,test and analyze the gel strength of modified products under various conditions.The results illustrated the optimum reaction conditions as follows,reaction temperature was 78.61℃,reaction time was 60.36 min,the augmenter of glucose was 2.84%,and the gel strength could achieve 271.37 g.According to actual situation,reaction temperature was set to 80℃,reaction time was set to 60 min,and the augmenter of glucose was set to 3.0%.Under these conditions,the proof test＇s result was 270.52 g which was 3.07 times of the unmodified glycinin.The experiment proved that the modification technology can effectively and significantly increase gel strength of glycinin.