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| 湿法粉碎豆粕对大豆分离蛋白生产的影响 |
| Effect of wet grinding technology of soybean meal on production of soy protein isolate |
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| DOI： |
| 中文关键词: 湿法粉碎 低温脱脂豆粕 大豆分离蛋白 凝胶 |
| 英文关键词:wet grinding low temperature defatted soybean meal soy protein isolate gel |
| 基金项目: |
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| 中文摘要: |
| 生产大豆分离蛋白过程中，为了提高蛋白质回收率及生产效率、控制微生物，需要对低温脱脂豆粕进行粉碎。对比研究了干法粉碎与湿法粉碎豆粕工艺，确定了最佳工业化生产的湿法粉碎粒度。在豆粕湿法粉碎粒度为100目时大豆分离蛋白生产过程中的蛋白质回收率提高到78.9%,凝胶硬度提高了18.7%，弹性提高了4.6%，咀嚼性提高了17.8%。这对扩大大豆分离蛋白应用范围，提高产品性能提供了重要支持。 |
| 英文摘要: |
| In soy protein isolate production process, in order to improve the recovery and production efficiency of protein and control microorganism, low temperature defatted soybean meal needs to be grinded. By comparative researching on dry grinding wet grinding processes of soybean meal, the optimal industrial production of wet grinding particle size was confirmed. Under the wet grinding particle size of soybean meal 100 meshes, the protein recovery rate increased to 78.9%.And the hardness of the gel increased by 18.7%,resilience increased by 4.6%, and chewiness increased by 17.8%. The research results could provide important support to expand the application scope of soybean protein isolate and improve product performance. |
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