醇洗豆粕对大豆分离蛋白功能性质的影响(Ⅲ)——起泡性能

Effect of Alcohol Washing Soybean Meal on the Functional Properties of Soybean Protein Isolate(Ⅲ):Foaming Property

探讨了醇洗豆粕对大豆分离蛋白起泡性能的影响。与未经处理的大豆分离蛋白相比 ,由于醇洗豆粕去除了抑制泡沫稳定的一些醇溶物质如磷脂酰胆碱等 ,使分离蛋白表面电荷改变 ,从而减少了膜中蛋白组分之间的静电斥力 ,增强了泡沫的稳定。通过正交实验优化 ,生产起泡型大豆分离蛋白的最佳工艺条件为 :乙醇浓度 75 % (V/V)、浸提温度 5 0°C、浸提时间 4 5min、固液比 1∶6。所得产品的蛋白含量 (干基 )为 97.86 % ,蛋白质分散指数为 95 .6 7% ,起泡度为 14 0 % ,泡沫稳定性 (失水率 )为 37.5 0 %。

The effects on the foaming property of soybean protein isolates prepared with alcohol washing soybean meal were studied.The particular alcohol selected for extraction improved the foam stability remarkably.By perpendicular experiment design,the optimum processing conditions preparing foaming soybean protein isolate were found to be: ethanol concentration 75%(V/V),extraction temperature 50℃,duration 45 min,and meal solvent proportion 1∶6.The protein content of this product (moisture-free basis) is 97.86%,protein dispersion index 95.67%,and foaming capacity 140%, foam stability 37.50%.