大豆分离蛋白凝胶的制备

The preparation of soy protein isolate gel

以大豆蛋白粉为基质,添加油脂、单甘脂,采取热凝胶法制备凝胶。以凝胶持水性为评价指标,在单因素试验的基础上,采用Box-Behnken试验设计方法优化试验条件。结果可知:在油脂添加量8%、单甘脂添加量1%、超声波功率200 W的条件下,大豆分离蛋白凝胶持水率最高为90.85%。

With soy protein powder as substrate, added oils and monoglyceride, the gel was prepared by heating. Using water holding capacity as index, on the basis of single factor experiment., the conditions was optimized by using Box-Behnken experimental design. The results showed that the highest water holding ratio was 90.85 %, under the conditions of 8 % oil, 1% monoglyceride and 200W ultrasonic power.