大豆鸡蛋清复合蛋白粉功能性质的研究.pdf

现代食品科技 Modern Food Science and Technology 2013, Vol.29, No.7 大豆-鸡蛋清复合蛋白粉功能性质的研究 1 1，2 廖安 ，吴卫国 （1.湖南农业大学食品科技学院，湖南长沙 410128） （2.食品科学与生物技术湖南省重点实验室，湖南长沙 410128） 摘要：本文通过单因素试验设计对大豆分离蛋白-蛋清蛋白混合粉的功能特性进行研究。结果表明，大豆分离蛋白与蛋清蛋白的 配比和pH 值对实验结果都有显著影响。中性条件下，蛋清蛋白的比例由0%增加到80%时，混合蛋白粉的溶解度由12%上升到58%， 凝胶强度由59 g 上升到1604g；大豆分离蛋白的比例由0%增加到80%时，混合蛋白粉的起泡性由86.5%上升到184%，失水率由80% 降低为35%。通过实验得出了两种蛋白质之间的非线性作用，两种蛋白质在胶凝性上表现为协同作用，在起泡性上表现为抗拮作用， 而在溶解度上二者表现为简单的线性叠加。 关键词：混合蛋白粉；溶解性；起泡性；胶凝性 文章篇号：1673-9078(2013)7-1606-1610 Functional Properties of Soybean-eggwhite Protein Composite Blends 1 1, 2 LIAO An , WU Wei-guo (1.College of Food Technology, Hunan Agriculture University, Changsha 410128, China) (2.Hunan Provincial Key Lab of Food Science and Bio-technology, Changsha 410128, China) Abstract: ingle factor experiment design was used to study the effects of ingredient interactions on properties of soybean-egg white protein mixture. Solubility, foaming property and gel property of the protein mixtures were tested as the main properties. Th e result showed that the mixture ratio and pH had a significant effect on the properties of the mixture. As the ratio of eggwhite protein increased from 0% to 80%, the solubility of mixture increased from 12% to 58% and gel strength also increased from 59 g to 1604 g. When the ratio of soybean protein increased from 0% to 80%, the foaming capacity increased from 86.5% to 184% and the rate of water loss was reduced from 80% to 35%. The method accounted for nonlinear interactions between the ingredients. The two proteins showed synergistic effects on gel property, antagon