超高压对大豆分离蛋白凝胶的影响

Studies on High Pressure Induced Gelation of Isolated Soybean Protein

以大豆分离蛋白为研究对象 ,对超高压处理和加热处理得到的大豆分离蛋白凝胶的物性进行了测定 ,对凝胶样品进行了感官分析。试验结果表明 ,超高压处理得到的凝胶强度随着大豆分离蛋白质量分数的增大、温度及处理压力的增高而增高。超高压处理得到的凝胶强度比加热处理得到的高 ,且外观更加平滑、细致。

High pressure processing is a recently developing food processing technology, which can avoid the defects caused by heating, and keep the original color, flavour, taste and nutrition of food. Soybean protein is an economical and nutritious food and has promising application prospect. The Isolated Soybean protein is studied. The gel strength and appearance of high pressure induced gel and heat induced gel are analysed. The gel strength of high pressure induced isolated soybean protein gel is affected by temperature, pressure, time and the concentration of isolated soybean protein. The gel strength of high pressure induced isolated soybean protein gel was higher than that of the heat induced one. The appearance of the high pressure induced gel is more smooth and finer than that of heat induced gel. High quality gel can be obtained by high pressure than by heating.