高乳化活性大豆分离蛋白制备工艺.pdfVIP

20 1 1年9 月 农 业 机 械 学 报 第42 卷 第9 期 高乳化活性大豆分离蛋白制备工艺* 迟玉杰摇 陈俊高摇 王喜波 (东北农业大学食品学院,哈尔滨 150030) 摇 摇 揖摘要铱摇 为了制备高乳化活性的大豆分离蛋白(SPI),以豆粕为原始材料,采用微波辅助SPI磷酸化改性,以 SPI质量分数、三聚磷酸钠(STP)添加量、微波功率和微波处理时间4 个试验条件为影响因子,以乳化活性为响应 值,采用中心组合旋转设计法,建立微波辅助SPI磷酸化对乳化活性影响的二次回归模型。 结果表明:利用响应面 法优化出制备高乳化活性大豆分离蛋白的最适工艺条件为:SPI质量分数10%、STP添加量16%、微波功率480W、 微波时间4min;所得模型拟合度高,试验误差小,可将该模型应用于对微波辅助磷酸化SPI 的乳化活性进行分析和 预测。 在最适工艺条件下,改性后SPI 的乳化活性为66郾8,乳化稳定性为29郾80min,分别较原粉提高了134郾4%和 61郾6%。 关键词:大豆分离蛋白摇 微波摇 磷酸化摇 乳化活性 中图分类号:TS201郾2 文献标识码:A 文章编号:1000鄄1298(2011)09鄄0138鄄08 Preparation of Soybean Protein Isolate with High Emulsification Activity Chi Yujie摇 Chen Jungao摇 Wang Xibo (College of Food Science,NortheastAgricultural University,Harbin 150030,China) Abstract The soybean meal was used as the raw material to prepare soy protein isolate (SPI) with high emulsification activity (EA)bythemethodof microwave鄄assistedphosphorylation. Aresponsemodelwas established by the central composite rotatable design, with concentration of SPI, ratio of sodium tripolyphosphate (STP), microwave power, time of reaction as four variables and the emulsification activity (EA)astheevaluationindex. Responsesurfaceanalysisrevealedthattheoptimizedconditionsof preparation of soybean protein isolate with high EA by microwave鄄assisted phosphorylation were as follows:concentration of SPI 10%,ratio of STP 16%,microwave power 480 W and time of reaction 4min. Theresponsemodelwasvalidin analyzing andpredictingtheextent of EA dueto itshigherfitting degree and less experimental error. Under the optimal conditions, the EA reached 66郾8 and the emulsification stability (ES) reached29郾80min. Comp