低NSI新豆粕对大豆分离蛋白工艺及产品功能性的影响

Effect of Low NSI New Soybean Meal on Soy Protein Isolate Technology and Its Functional Properties

通过改变豆粕加工中软化工艺降低新豆粕的NSI指标,试验并分析低NSI指标的新豆粕在大豆分离蛋白生产中的优劣势,以期改善蛋白功能性。结果表明:低NSI指标新豆粕可提升大豆分离蛋白的功能性,提升产品的持水性和凝胶强度,从工艺角度分析,使用低NSI豆粕时豆清水固形物含量低,粗蛋白含量高,混合豆乳粗蛋白含量低,二萃豆渣粗蛋白高;大豆分离蛋白产品得率由42.83%降低至40.98%,综合分析,在新豆粕条件下,低NSI豆粕可用于提高大豆分离蛋白持水性和凝胶性,用来改善新豆粕加工的大豆分离蛋白的功能性。

By changing the softening process in soybean meal processing and reducing the NSI index of new soybean meal,the advantages and disadvantages of the new soybean meal with low NSI index in the production of soybean protein isolate were tested and analyzed in order to improve protein function.The results showed that the new soybean meal with low NSI index could enhance the function of the soy protein isolate and enhance the water holding capacity and gel strength of the product.Analysis from the point of view of technology,low NSI soybean meal use,the content of pea water solid was low,the content of crude protein of bean water was high,the crude protein content of mixed soymilk was low.The content of crude protein of two soybean residue was high.The yield of soy protein isolate was reduced from 42.8%to 40.98%.Based on the comprehensive analysis,under the condition of new soybean meal,low NSI soybean meal could be used to improve the water holding capacity and gelation of soy protein isolate,and to improve the functionality of soy protein isolate processed by new soybean meal.