摘要
对收集来的22种大豆分离蛋白分别按照同一配方进行挤压组织化生产,测定产品的品质特征,以及大豆蛋白原料的理化及功能指标,结果表明:不同产品之间呈现显著性差异,由产品之间的相关性发现,提高复水率和膨化度,有利于提高产品的感官评价。从原料特性与产品品质之间的关系,找出适合用于生产以大豆分离蛋白为主的复配低水分组织蛋白的适合的范围约为:粗蛋白质量分数≥90%、L*值为82.24~84.57、乳化稳定性为17.08~18.75 min-1、吸油性为1.22~1.26 g/g、泡沫稳定性为30.91%~31.71%、NSI为77.79%~82.57%、黏度为48.97~56.53 mPa·s、凝胶强度为230.71~250.66 g、巯基含量为3.41~4.4μmol/L。这为企业在原料选购和低水分组织蛋白的品质标准制定上提供一定的支持。
Twenty-twocollected soybean protein isolates were extruded according to asame formula,and then,the quality characteristics of the product,the physicochemical and functional properties of raw materials of soybean protein were measured.The results indicatedthat,there were significant differences among different products,and it was found by the correlation amongthe products that improving of the rehydration rate and swelling degree was beneficial to improve the sensory evaluation of the products.based on the relationship between raw material characteristics and product quality,the suitable range for the production of complex low water tissue protein mainly composed of soybean protein isolate was found to be approximate.The results indicated that the reference range suitable for the production of complex low moisture texturized vegetable protein mainly composed of soybean protein isolate was approximate:crude protein content≥90%,L*value of 82.24~84.57,emulsification stability of 17.08~18.75/min,oil absorption of 1.22~1.26 g/g,foam stability of 30.91%~31.71%,NSI of 77.79%~82.57%,viscosity of 48.97~56.53 mPa·s,gel strength of 230.71~250.66 g andmercapto content of 3.41~4.4μmol/L.This result provided support for enterprises in raw material selection and quality standard formulation of low moisture texturized vegetable protein.
出处
《中国粮油学报》
CAS
CSCD
北大核心
2021年第4期30-36,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家重点研发计划(2016YF0400203-1)
企业合作课题(0-A-1801-0048251)。
关键词
大豆分离蛋白
低水分组织蛋白
原料特性
产品特性
isolated soy protein
low moisture textured protein
raw material characteristics
product characteristics
