作　　者： ; ; ; ;

机构地区： 东北农业大学食品学院大豆生物学教育部重点实验室

出　　处： 《食品工业科技》 2007年第7期97-100,共4页

摘　　要： 醇法大豆浓缩蛋白生产过程中由于醇的变性作用导致其持水性较差,相较于酸法大豆浓缩蛋白持水性545.00%,醇法大豆浓缩蛋白持水性只有425.40%。本实验以提高醇法大豆浓缩蛋白持水性为目的,采用三聚磷酸钠对醇法大豆浓缩蛋白进行磷酸化共价交联,并研究磷酸化共价交联改性过程中,大豆浓缩蛋白添加量、三聚磷酸钠添加量、温度、反应时间、pH对持水性的影响。实验表明,磷酸化共价交联能够改善醇法大豆浓缩蛋白持水性,最适改性条件为:大豆浓缩蛋白与三聚磷酸钠添加量比值为9.33%∶9.55%、反应温度66℃、反应时间283min、pH为8.8,磷酸化共价交联后浓缩蛋白持水性提高了94.18%,经过本实验改性的醇法大豆浓缩蛋白有利于应用在肉制品中。 The denaturation influence of alcohol in producing SPC lead to worse water absorption capacity of SPC, compared to 545.00% of AWSPC water absorption, ALSPC water absorption was 425.40%. The water absorption capacity of ALSPC was improved by phosphorylation of ALSPC which was carried out with STP, and the influence of ALSPC addition content, STP addition content, temperature, reaction time and pH on the water absorption capacity was studied. The results indicated that the water absorption capacity of ALSPC was improved by phosphorylation. The optimal factors were that the ratio of ALSPC addition content and STP addition content was 9.33% ： 9.55% , reaction temperature was 66℃ , reaction time was 283mins and pH was 8.8. The water absorption capacity of protein increased by 94.18%, the ALSPC after phosphorylated was more suitable for being used in meat production.

关 键 词： 醇法大豆浓缩蛋白 磷酸化共价交联 持水性

领　　域： [轻工技术与工程] [轻工技术与工程]