三种不同来源大豆分离蛋白流变性质的比较

Comparison of the Rheological Properties of Three Different Sources of Soy Protein Isolate

为了了解加工工艺、pH值等因素对大豆分离蛋白的功能性质的影响,本试验研究了温度和pH值等外界条件分别对氧化大豆分离蛋白(ESR)、低脂质含量大豆分离蛋白(LRSP)和市售大豆分离蛋白(CSPI)三种蛋白的流变性质的影响。温度或pH值升高时,三种蛋白的粘度随剪切速率的增大而降低的速度加快,ESR变化显著,LRSP、CSPI发生变化,但CSPI整体粘度低于前两者。初步的试验结果表明,实验室生产的ESR和LRSP质量明显优于市场上购买的CSPI。

Lipid oxidation of soy protein isolates （short for ESR） and lipid-reduced soy protein isolates （short for LRSP） were prepared from defatted soy meal, and commercial soy protein isolates（ short for CSPI） prepared with conventional manufacturing technology were purchased from the market. The experiment was based on the analysis of external conditions such as temperature and pH of the triple samples to understand the effect of process, pH etc on the functional properties. The viscosity of three kinds of soy protein reduces sharply with the increase of sheer rate. ESR changes significantly and LRSP and CSPI also changes but the overall vis- cosity of CSPI is inferior to the former two. Preliminary experimental results show that the quality of ESR and LRSP is superior to CSPI.