大豆提取蛋白质含量对蛋白质-琼脂凝胶硬度影响的研究

Study on the Effect of Soybean Protein Content on the Hardness of Protein-agar Gel

为了给食品工业中使用大豆蛋白质-琼脂凝胶提供参考,以大豆品种高丰1号提取蛋白质和琼脂为试验材料,制备大豆提取蛋白质-琼脂凝胶,研究大豆蛋白质含量对蛋白质-琼脂凝胶硬度的影响.结果表明,在高丰1号大豆提取蛋白质含量为0.008%-0.080%范围内,蛋白质含量与蛋白质-琼脂凝胶的硬度之间存在极显著的相关关系(相关系数r=0.9831).蛋白质含量0.072%处理与其相邻的2个处理(0.08%和0.064%)的蛋白质-琼脂凝胶硬度差异不显著,与蛋白质含量低于0.064%的各个处理间差异达极显著水平.蛋白质含量低于0.016%的各个处理间蛋白质-琼脂凝胶硬度差异不显著.能够显著影响蛋白质-琼脂凝胶硬度的最低蛋白质含量为0.016%.

The soybean varieties Gaofeng 1 was selected to study on the effect of soybean protein concentration on the hardness of protein-agar gel, providing a reference for the food industry. Through alkali dissolving, acid sinking processes, the soy extracted proteins were obtained. Different contens of protein extracts were added to the 0.15% agar to form the gel, measuring the hardness of the protein-agar gel by its bearing weight. Correlation analysis and analysis of variance were performed between the concentration of the soybean protein and the soybean protein-agar gel hardness. The results showed that there existed significant correlation between them （the correlation coefficient is 0.9831） in the range from 0.008% to 0.080%. There exist gel hardness with soy extracted proteins0.072% and below proteins 0.080% and 0 0.064%, respectively. There were significance difference between the soybean protein-agar 0.064%, respectively, but not significant to soy extracted significance effect of protein content to soybean proteinagar gel hardness when protein content over 0, 016%.