氨作碱性剂对醇法大豆浓缩蛋白改性

以氨作碱性剂,通过均质、物化改性、喷雾干燥等方法对醇法大豆浓缩蛋白(SPC)进行改性,以期获得功能性较好醇法大豆浓缩蛋白。实验表明,醇法大豆浓缩蛋白加入氨水后经均质、物化改性、喷雾干燥等步骤可获得溶解性、凝胶性、乳化性等功能性较佳大豆浓缩蛋白。     

醇法大豆浓缩蛋白改性及在肉制品中的应用

采用醇法提取大豆浓缩蛋白具有明显优势,但此方法提取的大豆浓缩蛋白功能性不好,应用受限。本文介绍了通过物理、化学、酶法、基因工程等方法对醇法大豆浓缩蛋白进行改性,改性后醇法大豆浓缩蛋白的功能性明显提高。改性后的醇法大豆浓缩蛋白应用于肉制品中具有优良的持水持油性、乳化性以及凝胶性,可以提高肉制品的组织结构特性,并降低生产成本,且价格低廉,是一种性价比很高的大豆蛋白产品。     

醇法大豆浓缩蛋白的生产及功能性改性

对醇法大豆浓缩蛋白的生产及功能性改性进行了介绍。从原料豆粕的处理及质量要求出发,详细介绍了醇法大豆浓缩蛋白的生产工艺及相关指标要求,应注意的问题;从环保和食品安全方面考虑,选择物理改性,对醇法大豆浓缩蛋白进行功能性改性,并对其工艺及设备进行了介绍,相关问题进行了讨论。我国生产醇法大豆浓缩蛋白,醇提工艺基本相同,但使用的浸出器和脱溶设备不同。通过对醇法大豆浓缩蛋白进行功能性改性,针对不同产品的用途对生产过程进行过程控制和产品质量控制,可分别生产出食用级和饲用级大豆浓缩蛋白。为大豆蛋白的生产提供帮助。     

改性醇法大豆浓缩蛋白在火腿肠中的应用

将改性醇法大豆浓缩蛋白添加到肉制品中,考察其在肉制品中的添加效果。经实验得出添加改性醇法大豆浓缩蛋白的火腿肠表现出良好的蒸煮率、持水性以及硬度、弹性、内聚性、咀嚼性。添加效果与加入大豆分离蛋白效果相似,比添加未改性醇法大豆浓缩蛋白的效果有大幅度提高。     

浅析超声空化对醇法大豆浓缩蛋白功能特性的影响

文章概述了超声空化作用对醇法大豆浓缩蛋白改性的作用机理。经过超声空化改性,大豆蛋白的溶解性、乳化性及凝胶性等功能特性有了显著地提高。改性后的功能性大豆浓缩蛋白可以代替大豆分离蛋白应用在肉灌制品、乳制品以及其它食品领域中。     

磷酸化共价交联条件对大豆浓缩蛋白持水性的影响

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。     

醇法大豆浓缩蛋白的改性技术综述

概述了醇法大豆浓缩蛋白的改性方法,分析比较了各方法的作用特点,为高功能性大豆浓缩蛋白的工业化生产提供思路.     

醇法大豆浓缩蛋白的微波改性研究

研究了微波对醇变性大豆浓缩蛋白进行改性的方法,分析了改性时间、微波功率、pH及原料均质时间对微波改性的影响.通过正交实验确定了微波改性的最佳条件:浆液均质时间8min,pH 9,改性时间50 s,微波功率800 W.最佳改性条件下改性的大豆浓缩蛋白的NSI可达到67.28%,乳化稳定性达90%.     

醇法大豆浓缩蛋白的生产实践

结合醇法大豆浓缩蛋白及功能性醇法大豆浓缩蛋白生产实践,介绍了醇法浓缩蛋白生产及综谷物理改性工艺生产功能性醇法大豆浓缩蛋白的生产工艺、主要设备及生产中存在的问题及改进措施。     

糖基化改性提高醇法大豆浓缩蛋白凝胶性的研究

以提高醇法大豆浓缩蛋白的凝胶性为目的,利用葡聚糖对醇法大豆浓缩蛋白进行糖基化改性,在单因素试验的基础上,采用Box-Behnken模型对工艺条件进行了优化,测定并分析了改性产物在各个条件下的凝胶强度。结果表明最适改性条件为:葡聚糖添加量4.9%、反应温度60℃,反应时间44.5 h。此条件下的醇法大豆浓缩蛋白的凝胶强度为286.72 g,是未改性的2.69倍。试验证明该优化工艺能有效的提高醇法大豆浓缩蛋白的凝胶强度。     

不同大豆蛋白对小麦面条加工品质和血糖生成指数的影响

为改善小麦面条品质,在小麦粉中添加大豆蛋白(全脂豆粉、脱脂豆粉、大豆分离蛋白、大豆浓缩蛋白、大豆组织蛋白),以拉伸特性、蒸煮特性、微观结构以及血糖生成指数为评价指标,研究大豆蛋白添加量(0%、5%、10%、15%、20%)对面条加工品质及血糖生成指数的影响。结果表明:随蛋白添加量的增加,脱脂豆粉、全脂豆粉的增加使面条的拉断力呈明显上升趋势,拉伸距离呈先上升后下降趋势,大豆分离蛋白、大豆浓缩蛋白添加量的增加使拉断力呈先上升后下降趋势,拉伸距离呈下降趋势,而大豆组织蛋白的增加使面条拉伸性能均逐渐降低;当大豆蛋白添加量为10%时,混合粉面条拉伸特性较优;五种大豆蛋白的添加均使面条的烹煮损失率及断条率上升,全脂豆粉的增加使面条的吸水率、膨胀率逐渐下降,其余四种均使其上升;微观结构表明,脱脂豆粉和全脂豆粉的添加使混合粉面条的面筋网络结构更加连续均匀,而其余三种大豆蛋白添加量的增加造成混合粉面条微观结构的劣变;利用体外复合酶方法测定GI值,血糖生成指数依次为:小麦粉 > 脱脂豆粉 > 全脂豆粉 > 大豆组织蛋白 > 大豆浓缩蛋白 > 大豆分离蛋白。     

Microstructure and Texture of Process Cheese,Milk Curds,and Caseinate Curds Containing Native or Boiled Soy Proteins

Scanning electron microscopy was used to examine the internal microstructure of process cheese, process cheese containing native soy protein, process cheese containing boiled soy protein, rennet coagulated milk curd, milk curd containing native soy protein, milk curd containing boiled soy protein, rennet coagulated caseinate curd, caseinate curd containing native soy protein, and caseinate curd containing boiled soy protein. Textural characteristics were determined with an Instron Food Testing System. Soy proteins caused the fine network microstructure of processed cheese to change to coarse porous structure. Hardness of cheese was lowered, but cohesiveness was increased by adding soy protein to process cheese. In milk curd, particles of soy protein were clustered in groups in micrographs. Cohesiveness of milk curd was lowered by native soy protein and even more by boiled soy protein. Hardness and springiness were lowered by boiled soy protein. Boiled soy protein was more extensively aggregated than was native soy protein. Soy proteins were not clearly distinguishable from casein in the micrograph of caseinate curds. Soy proteins reduced hardness and cohesiveness of caseinate curd but not as drastically as in milk curd.     

大豆蛋白的挤压组织化及其应用

蛋白源紧缺一直是人类发展面临的问题,我国大豆资源丰富,如何利用好大豆,开发附加值高的大豆蛋白产品具有重要意义。综述了挤压组织化大豆蛋白的生产原理、工艺流程、特点以及挤压过程中蛋白质的作用及性质变化,并介绍了组织化大豆蛋白的应用。     

Enhanced bactericidal action and masking of allergen structure of soy protein by attachment of chitosan through Maillard‐type protein‐polysaccharide conjugation

The soy protein‐chitosan conjugate was formed by the Maillard reaction in dry state (relative humidity 65%) at 60°C for 2 weeks to improve the functional properties. The antimicrobial activity of the Maillard‐type soy protein‐chitosan conjugates enhanced 2–3 times that of soy protein‐chitosan mixture. The soy protein‐chitosan conjugate showed excellent emulsifying property with the progress of Maillard‐type conjugation. The allergenicity of soy protein was greatly decreased by the attachment of chitosan through Maillard reaction. The immonoblotting analysis with patient's sera revealed that soy protein‐chitosan conjugate was more effective to mask the allergen structure of soy protein causing from 34 kDa‐protein (Gly m Bd 30K) than soy protein‐galactomannan conjugate. The Western blotting showed that allergen (34 kDa‐protein) was completely masked by soy protein‐chitosan conjugation, while it was not completely masked by soy protein‐galactomannan conjugation.     

Gelation Property of Alcohol-Extracted Soy Protein Isolate and Effects of Various Reagents on the Firmness of Heat-Induced Gels

Gelation property, thermal property, protein subunits distribution, and molecular forces involved in gelation of alcohol-extracted soy protein isolate were investigated using texture analyzer, differential scanning calorimeter, sodium dodecyl sulfate polyacrylamide gel electrophoresis, and various reagents. Results showed that salts and pH played important roles in gel firmness, and a power law relationship between gel firmness and protein concentration was observed. The effects of various reagents revealed that disulfide bonds play a major role in soy protein gel formation, while the involvement of electrostatic interactions, hydrogen bonds, and/or hydrophobic interactions also occurred in gel networks. Thermal analysis indicated that both alcohol-extracted soy protein isolate and commercial soy protein isolate (isoelectric precipitation) have undergone serious denaturation, while the gel firmness of alcohol-extracted soy protein isolate was significantly greater than that of commercial soy protein isolate. Sodium dodecyl sulfate polyacrylamide gel electrophoresis image showed that there was almost no difference for protein subunits among alcohol-extracted soy protein isolate, commercial soy protein isolate, and soy powder. Hence, as an alternative environmental friendly extraction method, alcohol-extraction of soy protein isolate has a great prospect to replace presently applied isoelectric precipitation method.     

大豆蛋白的酶水解产物研究

大豆蛋白含有多种蛋白成分,其酶水解物非常复杂.为探索其中规律,采用Protamex酶对大豆蛋白进行有限水解,测定了水解液中氨基氮含量、三氯乙酸中可溶性氮含量随水解度的变化曲线,并采用凝胶层析过滤色谱分析了不同水解时间水解物分子量的变化,发现大豆分离蛋白中存在一些Protamex不容易水解成分,大豆分离蛋白的Protamex水解过程是一个不均匀的过程.     

大豆分离蛋白对湿米粉储藏品质的影响

以湿米粉储藏过程中硬度、蒸煮损失和断条率的变化为指标,研究大豆分离蛋白对湿米粉品质的影响。结果表明,大豆分离蛋白会导致湿米粉硬度的升高,但在储藏过程中添加大豆分离蛋白的湿米粉硬度低于未添加大豆分离蛋白的湿米粉,这表明大豆分离蛋白可显著改善湿米粉在储藏过程中的硬度升高现象;当大豆分离蛋白添加量低于4%时,湿米粉的蒸煮损失和断条率均随大豆分离蛋白添加量的增加而下降;但大豆分离蛋白添加量达6%时,湿米粉的蒸煮损失和断条率上升。结果表明适量的大豆分离蛋白可改善湿米粉的食用品质,但大豆分离蛋白添加量不是越多越好。差示热量扫描和微观结构分析发现大豆分离蛋白可抑制湿米粉中淀粉的回生,赋予米粉蜂窝状多孔结构,有利于米粉在储藏过程中保持水分不发生迁移从而提高湿米粉品质。     

大豆蛋白的挤压组织化及其应用

综述了挤压组织化大豆蛋白的生产原理、工艺流程、特点以及挤压过程中蛋白质的作用及性质变化，并介绍了组织化大豆蛋白的应用。     

Acceptability of Extruded Corn Snacks as Affected by Inclusion of Soy Protein

Our objectives were to develop acceptable extruded snack products containing soy protein, and to evaluate the influence of soy protein type, soy level, and moisture content. Addition of soy protein increased die temperature and pressure while decreasing motor torque. Results of two consumer tests for 12 prototype products and the most acceptable three samples indicated positive responses. Acceptance correlated highly with consumer attitudes toward soy foods and prior information about health effects of soy protein. Differences between protein types suggested that formulation optimization could develop highly acceptable soy/corn extruded snacks.     

Effects of Enzyme Modified Soy Protein on Rennet-Induced Reconstituted Nonfat Dry Milk Coagulum Properties

Soy protein was hydrolyzed by trypsin, pepsin and α-chymotrypsin. Effects of adding hydrolyzed soy protein on rennet-induced nonfat milk coagulum texture and syneresis were studied. Pepsin-modified soy protein increased coagulum firmness and syneresis greater than untreated soy protein. Soy protein hydrolyzed with trypsin for 150 min and added to nonfat milk increased coagulum firmness greater than nonfat milk with no soy protein added. Chymotrypsin-modified soy protein acted similarly to the trypsin modified soy protein except the coagulum firmness was less than nonfat milk alone. Soy protein hydrolyzed by trypsin followed by pepsin increased coagulum firmness more than hydrolysis by a single enzyme and was close to nonfat milk without soy protein.