响应面法优化大豆分离蛋白物理改性工艺研究

Optimization of Physical Modification Technology of Soybean Protein Isolation by Response Surface Method

大豆分离蛋白价格低且营养价值高,被广泛应用于食品加工行业,但因稳定性相对较差限制了其在诸多食品中的应用。以大豆分离蛋白为原料,采用物理改性法,进行高温加热和高速剪切处理,选取大豆分离蛋白浓度、加热温度和均质时间作为单因素考察条件,乳化稳定性或持水性作为响应值,运用响应面法进行优化,得到最优工艺条件:大豆分离蛋白浓度8%,加热温度93℃,均质时间40s。经验证得到该条件下乳化稳定性为55.18±1.02 min,持水性为6.18±0.53mL/g,与响应面预测结果相符。经此法优化改性后,大豆分离蛋白的乳化稳定性和持水性得到明显改善,为其更广泛的应用提供可靠依据。

Soybean protein isolation was widely used in the food processing industry due to its low price and high nutritional value.But让s poor stability limited its application in many foods.With soybean protein isolation as raw material,physical modification included high temperature heating and high speed shearing was used.Soybean protein isolation concentration,heating temperature and homogenization time were selected as single factor conditions,emulsification stability and water holding capacity were used as response values,and the response surface method was used.The optimal process conditions for preparing soybean protein isolation were as follows:8% of soybean protein isolation concentration,93℃ of heating temperature,40s of homogenization time,the emulsion stability was verified to be 55.18±1.02 min,and the water holding capacity was 6.18±0.53 mL/g,which is consistent with the response surface prediction results.After optimization and modification by this method,the emulsion stability and water holding capacity of soybean protein isolation were significantly improved.It provides a reliable basis for its widely application.