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| 不同热处理条件制备的大豆分离蛋白凝胶性质研究 |
| Gel property of soy protein isolate produced under different heat treatment conditions |
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| DOI： |
| 中文关键词: 大豆分离蛋白 热处理 超高温瞬时 凝胶强度 |
| 英文关键词:soy protein isolate heat treatment ultra high temperature short time gel strength |
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| 中文摘要: |
| 为了改善大豆分离蛋白（SPI）的凝胶性能，研究了SPI制备过程中采用不同热处理对产品凝胶性质的影响。结果显示，碱溶酸沉中的不同阶段加热可以显著提高SPI的凝胶强度和凝胶持水性，并可降低SPI的凝胶温度。热处理条件最佳组合为碱溶阶段60℃，酸沉阶段40℃，中和阶段超高温瞬时处理（130℃，4 s）。热处理后SPI130产品凝胶温度从80℃降低为62.7℃；其凝胶强度为54 g，比未经热处理低变性SPI样品的凝胶强度（9.9 g）提高了4.5倍，比商业SPI的凝胶强度（19 g）提高了1.8倍；其凝胶持水性比未经热处理低变性SPI样品的凝胶持水性（27%）提高了58.3%。 |
| 英文摘要: |
| In order to improve the gel property of soy protein isolate （SPI），the effect of different heat treatments during preparation on the gel property of SPI products was investigated. The results showed that heating in different stages of alkali dissolution and acid precipitation could significantly improve the gel strength and water holding capacity of SPI and reduce the gel temperature of SPI. The optimal heat treatment conditions were obtained as follows：60℃ in alkali dissolution stage，40℃ in acid precipitation stage and ultra high temperature short time （UHT） treatment （130℃，4 s） in neutralization stage. After heat treatment，the gel temperature of SPI130 product decreased from 80℃ to 62.7℃；its gel strength was 54 g，4.5 times higher than that of the non heat treated low denatured SPI samples（gel strength 9.9 g），and 1.8 times higher than that of commercial SPI（gel strength 19 g）；its water holding capacity of gel was higher than that of non heat treated low denatured SPI samples （water holding capacity of gel 27%）by 58.3%. |
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