摘要
应用SDS—PAGE法、BAPNA法分析采用不同芽长的萌发大豆制备的豆乳的蛋白亚基组成和胰蛋白酶抑制因子活性变化,应用哈克流变仪、激光共聚焦显微镜等分析豆乳发酵后大豆酸奶的理化性质、流变特性和微观结构。结果表明,大豆在萌发过程中,7S蛋白的α'、α亚基及11S蛋白的酸性亚基逐渐被降解,胰蛋白酶抑制因子含量降低、热敏感性提高;大豆酸奶的酸度增大,持水力发生变化;大豆酸奶的流变特性得到改善,粘弹性、屈服应力和表观黏度显著性降低;酸奶的微观结构变得细腻。
The changes of protein subunit composition and trypsin in- hibitors activity in soymilk and physicochemical, rheological properties and microstructure characters of soybean yogurt were analyzed. Soy yo- gurts were prepared from germinated soybean with different lengths of germ. The results showed that in the process of germination, the subunit of α,α＇ in β-conglycinin and acid subunit in glycinin were gradually degraded and trypsin inhibitors activity （TIA） decreased and became heat sensitive. Comparing the ungerminated soy yogurt, the comprehen- sive qualities of germinated soy yogurt were improved. The titratable acidity increase and water-holding power changed. Moreover, the rheo- logical properties of soybean yogurt were improved, and viscoelasticity, yield stress and apparent viscosity significantly decreased. The mi- crostructure of soy yogurt gel became exquisite and soft.
出处
《食品与机械》
CSCD
北大核心
2013年第2期13-17,共5页
Food and Machinery
基金
广东省科技攻关项目(编号:2011B020310004)
