超声波改性与MTGase诱导的大豆分离蛋白凝胶强度的研究

摘要

以大豆分离蛋白为原料,采用超声波物理改性处理手段与利用MTGase进行诱导制备凝胶、采用单因素与正交试验设计的方法优化凝胶过程,并对比改性与未改性大豆分离蛋白凝胶强度的差别.试验结果表明:经MTGase诱导未通过经超声处理的SPI样品,诱导时间3 h、诱导温度50℃、pH7.0、MTGase添加量30 U/g,所得大豆分离蛋白的凝胶强为154.32 g;经时间20 min、功率200 W的超声波处理后SPI,诱导时间3 h、诱导温度50℃、pH7.0、MTGase添加量30 U/g、所得凝胶的凝胶强度为165.84 g;经超声改性处理的SPI其凝胶强度明显高于未改性的SPI凝胶强度.%Soy protein isolated as the raw material, modified by ultrasonic physical processing method, then induced by MTGase prepared a gel. In order to obtain the optimal formula , single factor experiment and orthogonal experiment were used,and also compared unmodified with modified soy protein isolate in gel strength. The results showed that:unmodified SPI samples induced by MTGase, induction time 3 h, induction temperature 50℃, pH7.0, MTGase amount 30 U/g, SPI gel strength was 154.32 g;By the time after 20 min, power 200 W ultrasonic processing SPI, induction time 3 h, induction temperature 50 ℃, pH7.0, MTGase 30 U/g, the gel strength of the SPI was 165.84 g. The gel strength of modified SPI By ultrasound was significantly higher than that of the unmodified SPI gel strength.