黑豆中花青素对大豆分离蛋白加工特性的影响

Effects of Anthocyanins from Black Bean on Processing Properties of Soybean Protein Isolate

为明确黑豆加工过程中花青素对大豆分离蛋白加工特性的影响,配制大豆分离蛋白与花青素(来源于黑豆种皮)质量比分别为20∶1、20∶2、20∶4的大豆分离蛋白-花青素复合物,测定其持水性、持油性、乳化性、乳化稳定性、起泡性及起泡稳定性的变化。结果表明,花青素添加量较低时持水性无显著变化,当大豆分离蛋白和花青素质量比为20∶4时持水性最低;随着花青素添加量的升高,大豆分离蛋白-花青素复合物的持油性、乳化性与乳化稳定性均呈现先升高后降低的趋势,且均在大豆分离蛋白与花青素质量比为20∶1时达到最大值;起泡性及泡沫稳定性在加入花青素后降低,且均在大豆蛋白与花青素质量比为20∶1时最小,但随着花青素添加量的增加,起泡性及泡沫稳定性逐渐升高。本试验发现了黑豆中花青素对大豆分离蛋白加工特性的影响规律,为黑豆产品的开发提供参考。

In order to clarify the effects of anthocyanins on processing characteristics of soybean protein isolate during black bean processing,the soybean protein isolate-anthocyanins complexes at the different mass ratios(soybean protein isolate∶anthocyanins of 20∶1,20∶2,20∶4)were prepared,and the water-holding capacity,oil-holding capacity,emulsification and emulsification stability,foaming and foaming stability were detected.The results showed that there was no significant change in water-holding capacity with low anthocyanins supplemental levels,and the water-holding capacity was decreased to a minimum value when the weight ratio was 20∶4.With the increase of anthocyanins supplemental levels,the oil retention,emulsification and emulsification stability of soybean protein isolate-anthocyanins complexes were increased first and then decreased,and reached to a maximum value when the mass ratio of soybean protein isolate to anthocyanin was 20∶1.The foaming capacity and foaming stability were decreased after the addition of anthocyanins,and both were the smallest when the mass ratio of soybean protein isolate to anthocyanins was 20∶1.However,with the increase of anthocyanins additions,the foaming capacity and foaming stability were gradually increased.In this study,the effects of anthocyanins on the processing properties of soybean protein isolate were determined,and the results would provide references for the development of black bean products.