CAJ | 학술논문

为了改善大豆分离蛋白( SPI)的凝胶性能,研究了SPI制备过程中采用不同热处理对产品凝胶性质的影响。结果显示,碱溶酸沉中的不同阶段加热可以显著提高SPI的凝胶强度和凝胶持水性,并可降低SPI的凝胶温度。热处理条件最佳组合为碱溶阶段60℃,酸沉阶段40℃,中和阶段超高温瞬时处理(130℃,4 s)。热处理后SPI130产品凝胶温度从80℃降低为62.7℃；其凝胶强度为54 g,比未经热处理低变性SPI 样品的凝胶强度(9.9 g)提高了4.5倍,比商业SPI 的凝胶强度(19 g)提高了1.8倍；其凝胶持水性比未经热处理低变性SPI样品的凝胶持水性(27%)提高了58.3%。
위료개선대두분리단백( SPI)적응효성능,연구료SPI제비과정중채용불동열처리대산품응효성질적영향。결과현시,감용산침중적불동계단가열가이현저제고SPI적응효강도화응효지수성,병가강저SPI적응효온도。열처리조건최가조합위감용계단60℃,산침계단40℃,중화계단초고온순시처리(130℃,4 s)。열처리후SPI130산품응효온도종80℃강저위62.7℃；기응효강도위54 g,비미경열처리저변성SPI 양품적응효강도(9.9 g)제고료4.5배,비상업SPI 적응효강도(19 g)제고료1.8배；기응효지수성비미경열처리저변성SPI양품적응효지수성(27%)제고료58.3%。
In order to improve the gel property of soy protein isolate ( SPI ) , the effect of different heat treatments during preparation on the gel property of SPI products was investigated. The results showed that heating in different stages of alkali dissolution and acid precipitation could significantly improve the gel strength and water holding capacity of SPI and reduce the gel temperature of SPI. The optimal heat treatment conditions were obtained as follows:60℃ in alkali dissolution stage,40℃ in acid precipitation stage and ultra high temperature short time ( UHT) treatment (130℃,4 s) in neutralization stage. After heat treatment,the gel temperature of SPI130 product decreased from 80℃ to 62. 7℃;its gel strength was 54 g,4. 5 times higher than that of the non heat treated low denatured SPI samples(gel strength 9. 9 g), and 1. 8 times higher than that of commercial SPI(gel strength 19 g);its water holding capacity of gel was higher than that of non heat treated low denatured SPI samples ( water holding capacity of gel 27%) by 58 . 3%.