大豆分离蛋白提取及其凝胶制备影响因素研究

摘要

大豆蛋白是一种优质的植物蛋白资源,胶凝性是大豆蛋白重要的功能特性之一.本实验以豆粕为原料,采用单因素及正交试验对影响蛋白提取的因素进行研究,结果表明固液比为1:20、碱提pH为10.0、提取时间为70min、提取温度为65℃为最佳提取工艺,三次验证试验所得提取率为94.2％,表明该工艺可行.对大豆蛋白凝胶影响因素进行考察,通过TAplus物性分析仪进行强度测试,结果得到当蛋白浓度为12％、NaCl离子浓度为0.2％、pH 7.0时,所得凝胶性能最佳.%Soybean protein is a high quality plant protein resource, and gelling is one of the most important functional properties of soy protein. Using the soybean meal as raw material , the extraction process of soybean isolate protein(SPI) was optimized by single factor experiment orthogonal design. The results showed that the opti-mal conditions were: the solid to ratio 1:20, pH 10.0, extraction time 70min and temperature 65℃. The average extraction ratio of three verification experiments was 94.2％ which showed that the conditions were feasible. Through the investigation of soybean protein gel preparation process, the soybean protein gel's strength was de-tected by TAplus texture analyse. It turned out that protein concentration of 12％, NaCl ionic concentration of 0.2％ and pH of 7.0 are the optimum conditions.