蛋白酶对豆乳凝胶过程流变学性质的影响研究

Effect of Protease on the Rheological Properties of Soybean Milk Gel Process

研究了4种蛋白酶对豆乳凝胶性质的影响。通过流变学恒温定量比较结果表明:菠萝蛋白酶和碱性蛋白酶都具有凝胶能力,凝胶弹性模量(G')最高可达10.28 Pa和5.27 Pa。升温可使菠萝蛋白酶、木瓜蛋白酶豆乳体系G'增强;且在40℃时,加入130 U/m L菠萝蛋白酶其豆乳体系G'达到最大值8.37 Pa;木瓜蛋白酶在高温下显示较强的凝胶能力;高温90℃时,含量较低的碱性蛋白酶(70 U/m L)豆乳体系G'达到最大值11.34 Pa;在豆乳体系中加入少量中性蛋白酶,其体系G'随着温度的升高先增强后降低,高添加量则相反。振荡频率扫描结果表明,不同体系G'均随频率的增加而增强,蛋白酶凝胶能力与其添加量有关。

The effects of four kinds of proteases on soymilk gel properties have been studied. Through the rheological thermostatic quantitative comparison,the results indicated that both bromelain and alcalase had coagulation ability,elastic modulus of the soymilk system reached the maximum of 10. 28 Pa and 5. 27 Pa respectively. Increasing temperature would enhance the elastic modulus of the bromelain and alcalase soymilk system. Adding 130 U / m L bromelain could lead the elastic modulus to reach the maximum of 8. 37 Pa at 40 ℃. Papain showed a strong coagulation ability at high temperature. Adding 70 U / m L alcalase,the elastic modulus of the soymilk system reached the peak value of 11. 34 Pa at 90 ℃; Adding a low amount of neutral protease in the soymilk system along with the raising temperature,the elastic modulus of the soymilk increased at first and then decreased,but got the inverse resultat high addition of neutral protease could get. The results of oscillation frequency sweep indicated that elastic modulus of the soymilk enhanced along with increasing frequency,and gelation capacity of proteases was related to its additive amount.