| 大豆组织化蛋白产品质量因子分析 |
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| 引用本文： | 帅益武,张波,魏益民. 大豆组织化蛋白产品质量因子分析[J]. 食品研究与开发, 2007, 28(8): 5-8 |
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| 作者姓名： | 帅益武 张波 魏益民 |
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| 作者单位： | 1. 浙江小王子食品股份有限公司,浙江,杭州,311300
2. 中国农业科学院农产品加工研究所,北京,100094 |
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| 基金项目： | 国家引进国际农业先进技术项目;科技部农业科技成果转化基金 |
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| 摘 要： | 以二次旋转正交试验设计生产的25个组织化蛋白为分析样品,通过因子分析,探讨组织化大豆蛋白产品品质指标间相互关系。结果表明,可将7个品质指标用4个公共因子表示。因子1对密度和持水率等品质指标起支配作用,主要反映的是产品的质地;因子2对L＊和b＊起支配作用,主要反映产品亮度;因子3和因子4中分别只有a＊和硬度的载荷值较大,表明a＊和硬度与其他指标的直接联系较小。大豆组织化蛋白产品的评价指标及权重为持水率（25%）、硬度（25%）、L＊（25%）、a＊（25%）。密度或吸水率是评价组织化大豆蛋白的综合指标。
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| 关 键 词： | 大豆 组织化蛋白 质量 因子分析 |
| 修稿时间： | 2007-05-30 |
THE FACTOR ANALYSIS OF QUALITY PROPERTIES OF TEXTURIZED SOY PROTEIN |
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| SHUAI Yi-wu,ZHANG Bo,WEI Yi-min. THE FACTOR ANALYSIS OF QUALITY PROPERTIES OF TEXTURIZED SOY PROTEIN[J]. Food Research and Developent, 2007, 28(8): 5-8 |
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| Authors: | SHUAI Yi-wu ZHANG Bo WEI Yi-min |
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| Affiliation: | 1.Institute of Agro-Food Science and Technology, CAAS, Beijing lO0094,China; 2. Zhejiang Xiaowangzi Food Share Co., Ltd, Hanzhou 311300, Zhejiang, China |
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| Abstract: | This study was to find the relationship among the quality properties of texturized soy protein (TSP). The 25 samples were extruded by a twin-screws extruder (Saixin DS-32) using five-level-5-factor central composite rotatable design method. The density, the L, the b, the a, the water holding capability (WHC), the water absorption capability (WAC), and the hardness of the TSP were investigated. With the Factor analysis, the results showed that the seven quality properties could be divided into four common factors (F). F1 reacted dominantly on the density and the WHC. F2 reacted dominantly on the L and the b. F3 and F4 reacted dominantly on the a and the hardness respectively. The index and the ratio of evaluating the TSP was suggested as the WHC (25 %), the hardness (25 %), the L (25 %), a (25 %). The density or the WAC was the synthetic index of evaluating the TSP. |
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| Keywords: | soy texturized soy protein quality factor analysis |
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