不同方法制备的大豆蛋白感官品质比较.pdfVIP

CHINAOILSANDFATS 2010V01．35No．7 、1， “、 i油蟹蛋自0 不同方法制备的大豆蛋白感官品质比较 王丽娟1，吴娜娜2，杨晓泉2 (1．沈阳师范大学工程技术学院，沈阳110034；2．华南理工大学食物蛋白工程中心，广州510640) 摘要：比较了碱溶酸沉法、逆流萃取法和膜超滤浓缩法3种不同方法制备的大豆蛋白样品的风味和 色泽，采用GC—MS测定大豆蛋白的挥发性风味物质组成，比色计测定3种蛋白样品色泽，并对3 种样品的气味、滋味和色泽进行了感官评定。结果表明，不同制备方法得到的大豆蛋白样品所含的 挥发性风味物质组分不同，色泽不同，气味、滋味差异明显。 关键词：大豆蛋白；风味；感官评定；色泽 文献标志码：A 中图分类号：TS229；TQ937 of characteron Comparisonsensory soyprotein fromdifferentmethods prepared WANG Lijuan1，WUNana2，YANGXiaoquan2 of and Normal (1．CollegeEngineeringTechnology，ShenyangUniversity，Shenyang110034，China； CenterofFood China of 2．Engineering Protein，SouthUniversity 510640，China) 、Technology，Guangzhou were differentmethods acid Abstract：Soyproteinproductspreparedby including rentextractionandmembrane the ofthe were concentration，and sensorypropertiessoyproteinproducts studied．GC—MSwasusedto thevolatile of with identify compoundssoyproteinproductssolid—phase micro—extraction．ColorimeterWasusedtodeterminethecolorof resultsindica- soyproteinproducts．The thattheodorandflavorof fromcountercurrentextractionandmelnbYane ted soyproteinproductsprepared concentrationwere thecolorWas withacid weaker，and lightercompared precipitatedsoyprotein． and Keywords：soyprotein；odor